Nian Gao, translated as Chinese New Year Cake - is a sweet sticky rice cake prepared from glutinous rice flour, sugar, and water. Traditionally, it is eaten during Chinese New Year as it’s considered as good luck having Nian Gao during this festive. Chinese believed it’s symbolizes raising oneself taller, higher or wealthier in each coming year.
I love Nian Gao and i make it every year as a gift for my friends and family. Today, I'm sharing this modern quick version of Nian Gao rather than the traditional recipe which I took much shorter hours of steaming the sticky rice cake. My favorite way of enjoying this Nian Gao is slicing it into thin pieces and pan-frying them!
What's your favorite way to enjoy this sticky rice cake?
(Make two 5 inch nian gao)
Recipe:
500g glutinous rice flour
580ml water
500g caster sugar
1 tbsp, canola oil or any flavourless oil
Molds:
Two 5 inch round pans or ramekins
Banana Leaves
Rubber Band or and some strings
Method:
1) Wash and wipe the leaves in the same direction as the veins to avoid tearing them. Pass them carefully over the low flame of a gas range. Be careful not to burn them.
2) Wrap the banana leaf around the inside of the ramekins or pan, ensuring the smoother surface of the banana leaf faces upwards. Use at least 2-3 layers of banana leaves.
3) To make sugar caramel, in a heavy bottomed sauce pan, add the sugar and pandan leafs, cook on medium low heat until the sugar completely melted, The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn.
4) Once melted, carefully pour the boiling water, the mixture will violently bubble. Stir to combined until the sugar completely melted and remove pandan leaves.
5) Strain the mixture and let it cool completely before use.
In the meantime, prepare the steamer by bringing the water to a rolling boil.
6) In a mixing bowl add in glutinous rice flour. gradually pour the sugar syrup into the glutinous rice flour, stirring until the mixture is smooth. Strain the mixture to make sure there’s no lumps persist.
7) Pour the mixture carefully into the container to get rid of air bubbles. Cover with aluminium foil and steam the mixture for the first 30 minutes on high heat, then reduce to lower heat for another 3 hours. (you may need to refill the water throughout the cooking process, don’t let it dry out).
8) Remove it off from the heat, remove the aluminium foil immediately and then let it sit on a cooling rack to cool completely before storing.
9) Remove them from the pan. Trim the banana leaves and allow them to become firmer for 3 to 4 more days at room temperature before serving.
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