Nian Gao (Chinese Sticky Rice Cake)

Nian Gao, also known as steamed sticky rice cake, is a traditional treat enjoyed especially during Chinese New Year for its symbolic meaning of growth and prosperity. Plus, it’s surprisingly easy to make at home! Follow my recipe to create your own soft, chewy Nian Gao.

Nian Gao in China

Every year, as the Lunar New Year approaches, our entire family gathers in the kitchen, laughing and chatting as we measure out the ingredients and prepare the batter.

While we work together, we share stories and reminisce about past celebrations, creating lasting memories. I cherish these days spent with my family, enjoying joyful moments together.

We enjoy eating nian gao (年糕), or sticky rice cake, primarily because it holds deep cultural significance, especially during Chinese New Year. The word “nian” (年) means “year,” and “gao” (糕) sounds like “tall” or “high” (高), symbolizing growth, progress, and the hope for a better year ahead, as well as success in various aspects of life.

Nian gao is considered a lucky food believed to bring good fortune and prosperity when eaten at the start of the new year.

Additionally, nian gao is available in a wide range of regional flavors and preparations, appealing to various tastes. Some popular varieties include red bean nian gao, brown sugar nian gao, and pandan nian gao. The cooking methods also differ, with options like steamed nian gao, baked nian gao, and stir-fried nian gao.

What is Wheat starch

In this recipe, I use an ingredient called wheat starch, which may be unfamiliar to some.

Wheat starch, also known as Tang Mian (澄面) in Chinese, is a refined starch made from wheat. It’s created by separating the starch from the gluten in wheat flour.

Wheat starch has a fine, powdery texture and is commonly used in Asian cooking, particularly in making dim sum dishes, such as har gow (shrimp dumplings), nian gao (steamed rice cake), cheung fun (rice noodle rolls), and crystal cakes.

In this recipe, I use two types of sugar: brown sugar slab and brown sugar cubes, but you can choose to use just one type if you prefer. I also add ginger to the syrup, giving it a slight spiciness. If you’re not a fan of ginger, feel free to skip that step.

Ingredients:

• 250g water
• 30g ginger
• 100g brown sugar slab
• 100g brown sugar cubes
• 300g glutinous rice flour
• 100g cornstarch
• 100g wheat starch (Tang Mian)
• 200g coconut milk
• 30g corn oil

Instructions:

1. Prepare the Ginger Syrup

• Wash and peel 30g ginger, then slice it thinly.
• In a pot, combine 250g water and the ginger, then add 100g brown sugar slab and 100g brown sugar cubes.
• Simmer over low heat, stirring occasionally, until the sugar is fully dissolved. Continue cooking for about 5 more minutes to let the ginger flavor infuse into the syrup.
• Turn off the heat and set the ginger syrup aside to cool slightly. Don’t forget to strain out the ginger slices before using.

2. Make the Batter

• In a large bowl, combine 300g glutinous rice flour, 100g cornstarch, and 100g wheat starch.
• Slowly pour in 200g coconut milk, then gradually add the cooled ginger syrup while stirring with a whisk or chopsticks until the batter is smooth and lump-free.
• Add 30g corn oil and stir again until fully incorporated.

3. Steam the Nian Gao

• Lightly grease a steaming tray with corn oil to prevent sticking.
• Pour the prepared batter into the tray, gently shake the tray to level the surface.
• Add water to the steamer and bring it to a boil over high heat.
• Place the tray in the steamer, cover, and steam over high heat for 20 minutes.

4. Unmold and Cool

• After 20 minutes, remove the steamed Nian Gao from the steamer and let it cool completely.
• Once cooled to room temperature, run a knife along the edges of the tray, then carefully invert the cake onto a cutting board to unmold.

Slice nian gao into bite-sized pieces, and for added flavor, you can pan-fry them to make them more delicious.

Notes:

• When making the ginger syrup, cook over low heat to ensure the sugar dissolves completely and the ginger flavor infuses well. The syrup should cool to a moderate temperature before mixing with the dry ingredients to avoid affecting the batter.
• Stir the batter thoroughly to prevent lumps. Make sure the corn oil is evenly mixed in to achieve a smooth texture.
• Ensure there’s enough water in the steamer, and keep the heat high while steaming to ensure the Nian Gao cooks through. If using a thicker tray or making a larger batch, you may need to extend the steaming time.
• Unmold the cake carefully to avoid damaging its shape. It will be easier to remove from the mold once fully cooled.

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How To Make Nian Gao

Nian Gao, also known as steamed sticky rice cake, is a traditional treat enjoyed especially during Chinese New Year for its symbolic meaning of growth and prosperity. Plus, it's surprisingly easy to make at home! Follow my recipe to create your own soft, chewy Nian Gao.

Course Dessert

Cuisine Chinese

Prep Time 20 minutes

Cook Time 25 minutes

Servings 4

Calories 731kcal

Ingredients

• 250 g water
• 30 g ginger
• 100 g brown sugar slab
• 100 g brown sugar cubes
• 300 g glutinous rice flour
• 100 g cornstarch
• 100 g wheat starch Tang Mian
• 200 g coconut milk
• 30 g corn oil

Instructions

Prepare the Ginger Syrup

• Wash and peel 30g ginger, then slice it thinly.
• In a pot, combine 250g water and the ginger, then add 100g yellow cane sugar and 100g red cane sugar.
• Simmer over low heat, stirring occasionally, until the sugar is fully dissolved. Continue cooking for about 5 more minutes to let the ginger flavor infuse into the syrup.
• Turn off the heat and set the ginger syrup aside to cool slightly. Don't forget to strain out the ginger slices before using.

Make the Batter

• In a large bowl, combine 300g glutinous rice flour, 100g cornstarch, and 100g wheat starch.
• Slowly pour in 200g coconut milk, then gradually add the cooled ginger syrup while stirring with a whisk or chopsticks until the batter is smooth and lump-free.
• Add 30g corn oil and stir again until fully incorporated.

Steam the Nian Gao

• Lightly grease a steaming tray with corn oil to prevent sticking.
• Pour the prepared batter into the tray, gently shake the tray to level the surface.
• Add water to the steamer and bring it to a boil over high heat.
• Place the tray in the steamer, cover, and steam over high heat for 20 minutes.

Unmold and Cool

• After 20 minutes, remove the steamed Nian Gao from the steamer and let it cool completely.
• Once cooled to room temperature, run a knife along the edges of the tray, then carefully invert the cake onto a cutting board to unmold.
• Slice nian gao into bite-sized pieces, and for added flavor, you can pan-fry them to make them more delicious.

Video

Nutrition

Calories: 731kcal | Carbohydrates: 135g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 27mg | Potassium: 265mg | Fiber: 2g | Sugar: 49g | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg

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