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Nian Gao after frying

Nian Gao (Chinese New Year Rice Cake)

Chinese Lunar New Year won't be complete without Nian Gao or Chinese New Year rice cake. It is made from glutinous rice flour, cornstarch, and wheat starch, giving you a soft and sticky treat. This recipe also uses brown sugar, ginger, and coconut milk for a sweet and creamy taste!
Prep Time 10 minutes
Cook Time 40 minutes
Course Dessert, Side Dish
Cuisine Chinese
Servings 2
Calories 1226 kcal

Ingredients
  

  • 300 g of glutinous rice flour
  • 100 g of cornstarch
  • 100 g of wheat starch
  • 400 g of water
  • 200 g of brown sugar
  • 3 ginger slices to taste
  • 100 g of coconut milk

Instructions
 

  • Make the dry mixture. Mix glutinous rice flour, corn starch, and wheat starch thoroughly.
  • Make the wet mixture. In a non-stick pot, melt the brown sugar slabs in water with 3 slices of ginger and stir continuously. Wait for the mixture to boil and fully melt the sugar.
  • Afterward, let it sit for about 3 minutes and pour it into the dry mixture. Stir using a whisk until there are no clumps.
  • Then, add the coconut milk and continue stirring until smooth.
  • Remove large particles by pouring the mixture through a sieve.
  • Brush your chosen mold with oil and pour in the mixture.
  • Prepare your steamer with water, place the rice cake mold, and cover.
  • Steam for 40 minutes on high heat.
  • Carefully lift the lid. Once the rice cake is ready, let it cool and cut into 1cm thick rectangular slices.
  • For a crispy texture, fry the rice cake on a non-stick pan until crispy on both sides.

Video

@kitchenmisadventures

Chinese new year rice cake Ingredients: 300g glutinous rice flour 100g corn starch 100g wheat starch 400g water 200g brown sugar Ginger (to taste) 100g coconut milk Instructions: 1. Mix 300g glutinous rice flour, 100g corn starch, and 100g wheat starch thoroughly. 2. In a separate pot, melt 200g brown sugar in 400g of water with some ginger. 3. Let it sit for 3 minutes and then pour it into the flour mixture. Stir until there are no granules. 4. Add 100g of coconut milk and continue stirring until smooth. 5. Sieve the mixture for a finer texture. 6. Brush the mold with oil and pour in the mixture. 7. Steam for 40 minutes on high heat. 8. Once steamed, let it cool, and then cut into pieces. 9. For a crispy texture, fry the rice cake until golden brown. Enjoy the delicious and festive Rice Cake! 🎉🍚 #chinesenewyearricecake #ChineseNewYear #NianGao #happynewyear #festivefood #coconut #coconutricecake #gingerbrownsugar #ginger #brownsugar #ricecake #stickyricecake #glutinousricecake #yearcake #chinesetradition #traditionalchinesefood #lunarnewyear #lunarnewyearfood #chinesenewyearcake

♬ 原声 - kitchenmisadventures - kitchenmisadventures

Nutrition

Calories: 1226kcalCarbohydrates: 267gProtein: 10gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 40mgPotassium: 402mgFiber: 4gSugar: 97gVitamin C: 1mgCalcium: 110mgIron: 3mg
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