Why You’ll Love This Recipe
This Chinese Nian Gao is wonderfully chewy, subtly sweet, and incredibly satisfying. The glutinous rice flour gives it a smooth, sticky texture that pairs perfectly with the sweetness of the brown sugar syrup. Whether you’re making it for a holiday celebration or just to indulge in a deliciously unique treat, this recipe will transport you to the heart of Chinese dessert traditions. It’s easy to make, requires minimal ingredients, and can be enjoyed plain or dressed up with a garnish for a festive touch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups glutinous rice flour (sweet rice flour)
- 1 1/2 cups brown sugar (or Chinese slab sugar)
- 2 1/2 cups water
- 1 tablespoon oil (neutral, like vegetable or canola)
- Optional: 1 teaspoon vanilla extract or Chinese dates (jujubes) for garnish
Directions
1. Prepare the Sugar Syrup
In a small saucepan, dissolve the brown sugar in the water over low heat until it forms a syrup. Allow it to cool slightly before using.
2. Make the Batter
In a large bowl, add the glutinous rice flour and gradually stir in the sugar syrup until a smooth, thick batter forms. Add the tablespoon of oil to the batter, which will ensure the cake has a tender texture and prevent sticking.
3. Prepare the Dish
Grease a round or square heatproof dish. Pour the batter into the prepared dish, tapping it gently to release any air bubbles that may have formed.
4. Steam the Rice Cake
Steam the rice cake over high heat for about 1 hour. Make sure to check the water level in the steamer occasionally and refill if necessary. The cake is done when it becomes firm and slightly translucent.
5. Cool and Refrigerate
Once the cake is finished steaming, remove it from the heat and allow it to cool completely. Refrigerate the cake overnight to allow it to firm up before slicing.
6. Serve
Once cooled and firmed, slice the rice cake into 8-10 pieces. You can enjoy it as is or garnish with Chinese dates (jujubes) for an extra festive touch.
Servings and Timing
- Yield: 1 8-inch round cake (8–10 slices)
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: Several hours (including chilling time)
Nutritional Information (Approx. per serving)
- Calories: 180 kcal
- Sugar: 25g
- Sodium: 15mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
Variations and Substitutions
- Baking Option: For a firmer crust and more caramelized flavor, you can bake the rice cake instead of steaming it. Bake at 350°F (175°C) for about 30-40 minutes until golden and set.
- Flavor Enhancements: Add a drop of vanilla extract to the syrup for a mild vanilla note, or infuse the syrup with ginger for a spiced version.
- Festive Touch: Top with Chinese dates (jujubes) before steaming for a more authentic and decorative look.
- Crispy Option: After slicing, pan-fry the pieces for a crispy exterior and soft interior.
Storage/Reheating
- Storage: Store leftover Sweet Rice Cake in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze slices of Nian Gao for up to 1 month. To reheat, steam the slices or microwave them until warmed through.
- Reheating: To reheat, simply steam or microwave slices for a few minutes until heated through.
FAQs
Can I use regular rice flour instead of glutinous rice flour?
No, you must use glutinous rice flour (also known as sweet rice flour) for the correct texture. Regular rice flour will not provide the same chewy consistency.
Can I substitute brown sugar with white sugar?
Brown sugar adds a deeper, caramel-like flavor that is typical in Nian Gao. While you can substitute white sugar, the flavor and color will be different.
How can I make the cake firmer?
If you prefer a firmer texture, reduce the amount of water slightly, or increase the steaming time by 5-10 minutes.
Can I use a different sweetener for this recipe?
You can use other sweeteners like coconut sugar or maple syrup, but it will alter the flavor and color of the cake. Brown sugar is traditionally used for its rich taste.
Can I make this ahead of time for a party?
Yes! Nian Gao can be made the day before and stored in the refrigerator overnight. It’s great for making ahead of time for special events or celebrations.
Conclusion
Sweet Rice Cake, or Chinese Nian Gao, is a delightful and comforting treat that brings a touch of tradition to your kitchen. With its chewy texture and subtly sweet flavor, it’s a nostalgic dessert that’s easy to make and enjoy. Whether served during Lunar New Year or just because, this gluten-free cake will bring joy to any occasion.
Sweet Rice Cake – Chinese Nian Gao
- Total Time: Several hours (including chilling time)
- Yield: 1 8-inch round cake (8–10 slices)
- Diet: Gluten Free
Description
Sweet Rice Cake, or Chinese Nian Gao, is a chewy, mildly sweet dessert made from glutinous rice flour, perfect for Lunar New Year or any occasion. It symbolizes growth and prosperity, offering a rich, sticky texture and subtle caramel-like sweetness that’s both comforting and delicious.
Ingredients
2 cups glutinous rice flour (sweet rice flour)
1 1/2 cups brown sugar (or Chinese slab sugar)
2 1/2 cups water
1 tablespoon oil (neutral, like vegetable or canola)
Optional: 1 teaspoon vanilla extract or Chinese dates (jujubes) for garnish
Instructions
- Prepare the Sugar Syrup: In a small saucepan, dissolve the brown sugar in the water over low heat until it forms a syrup. Let it cool slightly.
- Make the Batter: In a large bowl, stir the sugar syrup into the glutinous rice flour to form a smooth, thick batter. Add oil and mix well.
- Prepare the Dish: Grease a round or square heatproof dish and pour the batter in, tapping it to release air bubbles.
- Steam the Rice Cake: Steam over high heat for about 1 hour until the cake becomes firm and slightly translucent. Check water level and refill if necessary.
- Cool and Refrigerate: Let the cake cool completely, then refrigerate overnight to firm up.
- Serve: Once cooled, slice into 8-10 pieces and garnish with Chinese dates if desired. Serve and enjoy!
Notes
Baking Option: For a firmer crust and caramelized flavor, bake at 350°F (175°C) for 30-40 minutes instead of steaming.
Flavor Enhancements: Add vanilla extract or infuse the syrup with ginger for a spiced version.
Festive Touch: Garnish with Chinese dates (jujubes) before steaming for an authentic look.
Crispy Option: Pan-fry sliced pieces for a crispy exterior and soft interior.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 25g
- Sodium: 15mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: undefined
- Cholesterol: undefined
