Nian Gao is a traditional and delicious way to welcome the Lunar New Year! This is Aunty’s easy recipe that can also be made in larger batches to be given as an edible gift. Enjoy the soft chewy rice cake fresh from the steamer or pan fry them for a smoky caramelized coating!
Get into the spirit of the Lunar New Year with Aunty’s Smiling Sesame Cookie Balls (笑口棗) and Chinese Almond Cookies (杏仁餅)!
A New Year snack to cherish for days
Coming home from school on the days after the Lunar New Year meant one thing when I was a child – Grandma would fry up Nian Gao slices and give them to my brother and I as a snack. Biting into warm, chewy and sweet glutinous rice cakes was the best thing to end a school day with!
Back in those days, we would receive them as gifts from relatives and family friends. But when Mum told me that my Aunty knew how to make it (and that it was really good too), I KNEW I had to ask her to teach me.
So this is her beginner-friendly recipe that can be made amongst other banquet classics like Dad’s Steamed Oysters with Ginger and Shallots and Salted Egg Yolk Prawns. It’s just that easy!
Aunty also says her method is different to how it’s traditionally made, which includes cooking the sugar in oil until it forms a paste, then kneading it into the flour to make a dough.
She told me that making Nian Gao that way is supposed to produce a better mouthfeel, but for the modern day kitchen, Aunty’s recipe is much more accessible.
And I can certainly agree, because when you’ve tried her homemade Nian Gao fresh out of the steamer, you won’t ever want anything else!
Why this recipe works
- Using brown sugar slabs adds a rich caramel color to the Nian Gao.
- A combination of glutinous rice flour and wheat starch steams into a rice cake with a wonderfully soft and chewy texture.
- Letting the batter rest gives the flour time to activate.
What you’ll need
About the ingredients
You can find glutinous rice flour and wheat starch in Asian supermarkets. They’re often sold in small plastic bags.
Asian grocers will also sell brown sugar slabs, but if you can’t find any, then a darker sugar like palm sugar or gula melaka will do.
How to make this recipe
Cook the dark brown sugar slabs and water on medium heat until the sugar has melted. Let it cool until warm.
Combine the glutinous rice flour and wheat starch in a bowl.
Pour the sweet syrup into the flour mixture bit by bit while stirring it through. Do this until it’s all mixed into a thick but runny batter.
Lightly oil the surface of your cake tin. We used a 20cm (8″) cake tin with a removable base to make to easier to take out.
Pro Tip: Keep the oil layer thin so it doesn’t make the steamed surface lumpy.
Note: When Aunty made it, she used four 15cm (6″) round foil trays so she could give them as gifts.
Use a sieve to hover over the cake tin and pour the batter through. This will help to remove clumps.
Hold the cake tin and gently tap the base against the counter to force any air bubbles to rise. Use a toothpick to pop the bubbles and smooth out the surface.
Wrap the top of the cake tin with aluminium foil. Make sure there are no gaps.
Set your steamer up and steam the batter on high heat for 1 hour or until cooked.
When ready, take the rice cake out and insert a red date in the middle. You can push the whole date in or halve it and place it on top.
Slice and serve the Nian Gao immediately as is or lightly pan fry them with egg!
Recipe FAQs
Nian Gao can last for weeks in the fridge. Grandma used to leave them out to air dry for days and simply cut off the parts that were starting to mold before she pan fried them.
This happens when air bubbles are trapped inside the batter. Make sure to tap the dish well and use a utensil like a toothpick or fork to pop them as they rise to the top. It’s also important to cover everything before steaming so the surface stays smoother.
You can, but it will lose some of its moisture and come out drier. I recommend steaming where possible. If you don’t have a steamer, you can try using the technique in FOOD & WINE‘s video.
Tips for the best results
- Use a dark sugar. The darker it is, the richer the final color after it steams.
- Cover with foil or plastic wrap. As the Nian Gao steams, make sure it’s covered with foil or plastic wrap to prevent holes from forming and water droplets landing on its surface.
- Avoid over-mixing. This will work more air bubbles into it, which can form holes on the surface if not tapped out.
- Keep the sugar syrup warm when mixing. The cooler the syrup is, the less chewy the final rice cake will be, which isn’t ideal.
More Lunar New Year classics
- Chinese Almond Cookies (杏仁餅) – Crumbly, soft and buttery (without the butter!), these are the perfect baked goods to welcome any visiting guests.
- Black Sesame Tang Yuan (黑芝麻汤圆) – Served after a banquet or as a snack, bite into the chewy outer layer and savor the deeply nutty filling in a warm ginger syrup.
- Cantonese Steamed Fish with Ginger and Shallots (清蒸鱼) – Fish is eaten as a symbolism for prosperity, so enjoy it whole and fresh.
- Ginger Scallion Lobster (蔥薑龍蝦) – Spoil the family with seafood cooked with aromatics and made to be enjoyed with your hands.
- Braised Sea Cucumber with Mushrooms – Sea cucumber is considered a delicacy in Chinese cuisine, which is why it’s the perfect ingredient to eat during the New Year!
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Nian Gao (Chinese New Year Glutinous Rice Cake 年糕)
Equipment
- Sieve
- cake tin or round foil trays (cake tins with removable bases will make it easier to take out)
- aluminium foil
- toothpick/fork (or any surface smoothing utensil)
Ingredients
- 250 g / 0.55 lb brown sugar slab
- 400 mL / 1.7 US cup water
- 350 g / 0.77 lb glutinous rice flour
- 30 g / 0.07 lb wheat starch
- dried red date (optional; soaked in water for 10 minutes to rehydrate)
Instructions
- Cook the dark brown sugar slabs and water on medium heat until the sugar has melted. Let it cool until warm.
- Combine the glutinous rice flour and wheat starch in a bowl.
- Pour the sweet syrup into the flour mixture bit by bit while stirring it through. Do this until it's all mixed into a thick but runny batter.
- Lightly oil the surface of your cake tin. We used a 20cm (8") cake tin with a removable base to make to easier to take out.Pro Tip: Keep the oil layer thin so it doesn't make the steamed surface lumpy.Note: When Aunty made it, she used four 15cm (6") round foil trays so she could give them as gifts.
- Use a sieve to hover over the cake tin and pour the batter through. This will help to remove clumps.
- Hold the cake tin and gently tap the base against the counter to force any air bubbles to rise. Use a toothpick to pop the bubbles and smooth out the surface.
- Wrap the top of the cake tin with aluminium foil. Make sure there are no gaps.
- Set your steamer up and steam the batter on high heat for 1 hour or until cooked.
- When ready, take the rice cake out and insert a red date in the middle. You can push the whole date in or halve it and place it on top.
- Slice and serve the Nian Gao immediately as is or lightly pan fry them with egg!
Notes
- Use a dark sugar. The darker it is, the richer the final color after it steams.
- Cover with foil or plastic wrap. As the Nian Gao steams, make sure it's covered with foil or plastic wrap to prevent holes from forming and water droplets landing on its surface.
- Avoid over-mixing. This will work more air bubbles into it, which can form holes on the surface if not tapped out.
- Keep the sugar syrup warm when mixing. The cooler the syrup is, the less chewy the final rice cake will be, which isn't ideal.
- You can find glutinous rice flour and wheat starch in Asian supermarkets. They're often sold in small plastic bags.
- Asian grocers will also sell brown sugar slabs, but if you can't find any, then a darker sugar like palm sugar or gula melaka will do.
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