Chinese New Year Sweet Rice Cake Recipe (Nian Gao)

Let’s make Chinese New Year Sweet Rice Cake, or Nian Gao! This sticky, subtly sweet treat symbolizes good luck and prosperity, and while it’s a staple for the New Year, its comforting, chewy texture and delicate sweetness make it perfect for enjoying any time of year. Whether served fresh or pan-fried to golden perfection, it’s a delicious way to celebrate tradition or simply satisfy a craving.

Chinese New Year Sweet Rice Cake Recipe

For an 8×8 cake pan:
3 cups water, plus more for steaming
3 slabs cane sugar
4 cups glutinous rice flour (1 pound), sifted
2 cups wheat starch (10 oz), sifted
3 ½ tablespoons extra light olive oil, separated
1 red date, for garnish

Instructions

1. Make the syrup:

• In a pot over high heat, bring the water to a boil. Lower the heat and add the cane sugar. Cook until dissolved.
• Then turn off the heat and let it cool for 15 minutes.

2. Prepare the batter:

• In a large bowl, sift the glutinous rice flour and wheat starch together.
• Gradually whisk in the cooled syrup in three additions until fully combined (about 3 minutes).
• Stir in 2 tablespoons of extra light olive oil.

3. Prepare the pan:

• Brush the 8×8 cake pan with oil and line the bottom with wax paper.

4. Steam the cake:

• Strain the batter into the pan to remove air bubbles; use a toothpick to pop any bubbles.
• Cover with foil. In a large steamer with boiling water, place the pan inside and steam over high heat for 1 hour.

5. Cool and serve:

• Remove the pan and let it cool completely, about 1 hour.
• Invert onto a cutting board and slice into ½-inch pieces.

6. Optional pan-fry:

• Heat 1 tablespoon extra-light olive oil in a flat-bottom pan over medium heat.
• Lightly brown the slices for 30 seconds per side before serving.