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
