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Deliciously Sticky Nian Gao Cake Recipe

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Ingredients

Adjust Servings:
3 1/4 cups glutinous rice flour
2/3 cup brown sugar
7 ounces boiling water
1/2 cup chinese dates softened in water and cut in half with pits removed (optional)
1 tablespoon milk
water as needed
1 tablespoon white sesame seeds
1 tablespoon vegetable oil or 1 tablespoon nonstick cooking spray

Nutritional information

326.8
Calories
29g
Calories From Fat
3.2g
Total Fat
0.6 g
Saturated Fat
0.3mg
Cholesterol
8.7mg
Sodium
69.6g
Carbs
1.7g
Dietary Fiber
17.7g
Sugars
4.1g
Protein
121g
Serving Size (g)
8
Serving Size

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Deliciously Sticky Nian Gao Cake Recipe

Features:
    Cuisine:

    I just wanted to comment, my mom makes these every year. She varies the flavor by adding coconut extract (using white sugar), or red bean paste with whole red beans. I don't know her recipes, but it looks like this is a good base recipe. We always put them in the fridge since it is perishable, so once it's been in the fridge it gets hard (like rice). The best way to heat it back up is to steam it (it needs the moisture). But another way, our favorite way to eat it (and heat it up)is to slice Nian Gao in thin slices (about 1/4" thick, and 2" x 3" or what ever size you prefer) and dip it in beaten eggs, pan fry with a tiny bit of vegetable oil, re-dip it in egg wash, and pan fry again (this double dip method gives it a better egg flavor and coating). Mmmm.... I'm making some tomorrow!

    • 100 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Sticky Cake (Nian Gao), This is a cake traditionally served on Chinese New Year. It doesn’t appeal to everyone, but a lot of people like it., I just wanted to comment, my mom makes these every year. She varies the flavor by adding coconut extract (using white sugar), or red bean paste with whole red beans. I don’t know her recipes, but it looks like this is a good base recipe. We always put them in the fridge since it is perishable, so once it’s been in the fridge it gets hard (like rice). The best way to heat it back up is to steam it (it needs the moisture). But another way, our favorite way to eat it (and heat it up)is to slice Nian Gao in thin slices (about 1/4 thick, and 2 x 3 or what ever size you prefer) and dip it in beaten eggs, pan fry with a tiny bit of vegetable oil, re-dip it in egg wash, and pan fry again (this double dip method gives it a better egg flavor and coating). Mmmm…. I’m making some tomorrow!, This is a cake traditionally served on Chinese New Year. It doesn’t appeal to everyone, but a lot of people like it.


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    Steps

    1
    Done

    Prepare the Wok For Steaming.

    2
    Done

    in a Bowl, Mix the Boiling Water and the Sugar, Stirring to Dissolve.

    3
    Done

    Cool. Soak the Chinese Dates in Hot Water For at Least 30 Minutes to Soften. (you Can Also

    4
    Done

    Soften Them Quickly by Placing Them in a Bowl With Water and Microwaving on High Heat For

    5
    Done

    30 Seconds). Cut the Dates in Half and Remove the Pits.

    6
    Done

    Place the Glutinous Rice Flour in a Large Bowl. Make a Well in the Middle and Stir in the Sugar and Water Mixture. Add the Milk and Begin Shaping the Dough. Add 1 Tablespoon of

    7
    Done

    Water to the Dough at a Time, Until You Have a Smooth Dough With a Satiny Texture. Incorporate 1/2 - 3/4 of the Chinese Dates, Nuts or Other Dried Fruit as You Are Adding Water and Working With the Dough.

    8
    Done

    Grease a 7-Inch Square Cake Pan With Vegetable Oil or a Non-Stick Cooking Spray. Place the Dough in the Cake Pan and Spread It Out to the Edges. Decorate With the Remaining

    9
    Done

    Dates, Lightly Pushing Them Into the Dough. Sprinkle the Sesame Seeds on Top.

    10
    Done

    Steam the Cake Over Medium-High to High Heat For 45 Minutes, or Until the Edges of the Cake Pull Away from the Pan. Remove the Cake from the Heat and Cool.

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    Camila Long

    Culinary explorer eager to travel the world through its flavors and ingredients.

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