Nian Gao (Brown Sugar Rice Cake)
Satisfyingly sticky, chewy mochi-like rice cakes with a subtle sweetness and notes of molasses. The term “nian gao” translates to “sticky cake,” with each word individually meaning “high” and “year.” This combination of words symbolizes growth and better fortune. This recipe was a tradition in my family, prepared by my paternal grandma who I called nainai during Chinese New Year. The rice cake is traditionally steamed and then pan-seared in oil, either plain or dipped in scrambled eggs first. I was always too impatient to wait and would sneak bites of it after it was steamed. My recipe yields an extra portion to share, following the tradition of gifting nian gao to relatives, friends, and neighbors as a gesture filled with blessings for new year!
What is nian gao?
Nian Gao (红糖年糕, Hóngtáng niángāo, brown sugar rice cake, sweet rice cake) is a special sweet dish that is prepared during Chinese New Year. It is made from mostly from glutinous rice flour and brown sugar. The phrase “nian gao” translates to “sticky cake” in mandarin but each word of the phrase means “high year” which is why it symbolizes growth and better fortune for the coming year. The sugar used is called Brown Slab Candy. It gives it a rich, molasses-like flavor and a slightly darker color compared to regular sugar. It’s often steamed and then sliced into pieces for serving.
In addition to the traditional brown sugar variety, nian gao comes in various flavors such as coconut, red bean, taro, ground peanuts, or ground pitted jujubes. While they are typically made in a round shape, they can also be molded into shapes like koi fish or gold bars. The nian gao can either be garnished with jujubes or with a sticker with the Chinese character “福” (fú), which means “fortune” or “good luck.”
What does nian gao taste like?
These rice cakes are made with rich coconut milk and brown sugar. It has a subtle sweetness with notes of molasses. Unlike storebought nian gaos, homemade ones maintain its ultra-soft and chewy texture for up to 24 hours after steaming. The freshness means that you can slice it up and eat it as is. It has a very sticky and chewy consistency, similar to mochi. Once the rice cake is stored in the refrigerator, it becomes very firm; therefore, it needs to be seared. Nian gao can be enjoyed in various ways, including plain pan-searing, pan-searing after dipping in scrambled eggs, and serving with shredded coconut and salt.
Why This Works
My brown sugar rice cake (Nian Gao) recipe is designed to use one bag of glutinous rice flour and a whole can of coconut milk preventing leftovers. It’s important to note that although each bag of Erawan Glutinous Rice Flour is labeled as 1 lb, I noticed that the actual weight may fluctuate by as much as 100 grams. Therefore, I highly recommend weighing the ingredients with a kitchen scale rather than relying on measuring cups and spoons. My recipe makes an extra portion to share, which aligns to the tradition of gifting nian gao to your loved ones as a gesture filled with blessings for new year. If you enjoy this dish, be sure to check out my Classic Sesame Balls, Air Fried Sesame Balls, Best Ever Mango Sticky Rice, and Steamed Buns (Mantou) recipes!
Special Ingredients
What is glutinous rice flour?
Glutinous rice flour is a type of flour made from a specific variety of rice known as glutinous or sticky rice. Unlike regular rice flour, it contains a higher amount of starch, which gives it its characteristic stickiness when cooked. This flour is commonly used in various Asian cuisines to make dishes like dumplings, noodles, and desserts. Its sticky nature helps provide a chewy texture to the final product.
One common question I receive is whether alternative flours can be used for this recipe. Unfortunately, the answer is no. It’s crucial to avoid using all-purpose flour or regular rice flour as substitutes because they have distinct characteristics. The specific brand of glutinous rice flour I use is called Erawan Glutinous Rice Flour, which is a Thai variety. It is approximately $2.59 for a 1 lb bag in my region. I advise against using different brands of glutinous rice flour because the water measurements may vary. To ensure consistent results, it’s best to stick with the recommended brand as specified in the recipe. It’s important to note that the actual weight of the glutinous rice flour in an Erawan bag may fluctuate by as much as 100 grams so be sure to measure your ingredients out with a kitchen scale for best results.
What is wheat starch?
Wheat starch looks like a fine white powder that comes from grains of wheat. It is a common ingredient in dim sum. Wheat starch is different from wheat flour, as it contains mainly starch and very little protein. This is why it appears different from all-purpose flour, which typically has an off-white color and may contain specks of wheat bran or germ. You may purchase wheat starch from the flour section of your Chinese grocery store. It is generally sold for $3 per bag. Wheat starch is crucial, so please avoid substituting it with other starches.
What are jujubes?
Jujubes are red dates that are are dried, rinsed, and rehydrated to use in Chinese cuisine. They have a sweet taste and a chewy texture when fresh. Jujubes can be cooked, baked, and brewed in teas. They are often included in traditional Chinese medicine because they are believed to help improve digestion, energy levels, and overall well-being. I frequently incorporate jujubes into my cooking, particularly in my family’s Chinese beauty soup that features white snow fungus and goji berries. Additionally, they play a key role in my Aunt’s red date tea, which includes a blend of other traditional herbs. Red dates are available in several varieties, including extra-large, regular-sized, pitted, and unpitted. You can typically find them in the dried herbs aisle of your local Chinese grocery store. In this recipe, they are simply functioning as a garnish for a pop of red which symbolizes fortune and joy.
What is brown slab candy?
Brown slab candy is a variety of sugar made from sugar cane juice and molded into rectangular pieces. This type of sugar has a natural molasses which is what adds depth when it’s sweetened in dishes. I buy brown slab candy at the Chinese grocery store in the pantry aisle. It’s less than $3 for a package of four, which you can get 4 6-inch round tins of rice cake out of. I suggest using brown slab candy for your nian gao because it offers a less sweet taste compared to brown sugar. Its unique color and distinct flavor contribute to the authentic taste of the nian gao.
Special Equipment
What is parchment paper?
Parchment paper is primarily used in baking, and it’s a common sight to see cookies arranged on a baking tray lined with it. In Chinese cuisine, it is often used as a liner in a steamer basket for sticky foods. Its non-stick characteristics make it a great choice to line the bottom of your vessel with for a smooth surface and a hassle-free clean up. You can find parchment paper in various forms and varieties such as bleached or unbleached. You’ll want to use one that fits perfectly at the bottom of your cooking vessel without scrunching up at the edges. I’m using 6-inch round sheets of parchment paper.
What type of steamer is needed?
There are several types of steamers that can be used to steam food. In my original steamed buns recipe video, I’m showcasing a versatile pan that does come with a convenient steamer basket. While it may seem like a great all-in-one solution, it’s important to consider some drawbacks when using this pan for steaming. One of the primary concerns is the difficulty in gauging water levels within the pan and its small water capacity. This limitation poses a real risk of overheating, potentially resulting in burnt food and, ultimately, permanent staining of the pan. To ensure your cooking experience is hassle-free and your cookware remains pristine, I highly recommend exploring some alternative options:
- Bamboo Steamer: If you have ever dined at a dim sum restaurant, you have most likely seen this before. It is an affordable choice in Chinese cuisine. It is made with bamboo trays with a lid on top that can be layered and stacked with more trays. The steam rises from the boiling water in the bottom pot and cooks the buns placed in the trays above. Bamboo steamers are optimal due to their high efficiency in trapping steam. This quality allows for the use of less water and minimizes the risk of burning. Be sure to monitor the water levels. Continue adding water as needed.
- Tiered Metal Steamer Pot: Similar to bamboo steamers, metal tiered steamers consist of stacked metal trays with a lid. They offer the advantage of being more durable and easier to clean. Tiered metal steamer pots, while not space-saving due to their bulkiness, are exceptionally durable and can last a lifetime. The only downside is that they are not as effective at retaining steam, which leads to a longer cooking time and requires more water.
- Improvised Steamer: If you don’t have a dedicated steamer, you can create an improvised steamer using a large pot with a tight-fitting lid and a heatproof wire rack or a few heatproof bowls. Place a small amount of water in the pot, set the heatproof rack or dishes above the water level, and cover the pot with the lid.
Brown Sugar Rice Cake (Nian Gao)
Equipment
- Saucepan
- Silicone Spatula
- 4-cup Measuring Cup
- Medium Sieve
- 2 6-inch Cake Pans or 2 heatproof glass containers – just make sure it can fit in your steamer with the lid on
- 2 6-inch Round Parchment Paper
- 10-inch 2 Tier Bamboo Steamer
- 10-inch Pan or larger
- Plastic wrap or reusable lids
- Bread Knife
- Spatula
Ingredients
- Less than one 1 lb bag (400g) glutinous rice flour
- 1 cup (100g) wheat starch
- 2 pieces (200g) brown slab candy
- 2 cups (435 mL) water
- 1 tbsp (15 mL) neutral oil
- 1 13.5 oz (400 mL) can coconut milk
- 2 tbsp (30 mL) neutral oil for searing
- 2 jujubes rinsed and dried
Instructions
Batter
- Boil water in a saucepan. Add brown slab sugar and cook until dissolved.
- In a large bowl, mix glutinous rice flour, wheat starch, hot sugar water, oil, and coconut milk. Mix with a spatula. The mixture should look pale, thin, and runny like pancake batter.
- Drain the batter in a sieve and discard the clumps. You'll end up with over 1 liter of batter.
Assemble
- Prepare a two tier steamer basket and add water to a pan.
- Grease two 6-inch cake pans or use heatproof glass lunchboxes.
- Pour the batter into the cake pans distributing it evenly.
- Line the bottom with one 6-inch sheet of parchment paper.
- Load a 10 inch two tier bamboo steamer basket with the cake pans. Steam for 30-45 mins. Check if the rice cake is set with a clean chopstick. If a little water collected on the surface, tilt the cake pan allowing the water drips off. Let it cool to room temperature uncovered.
- You can garnish the center with a rinsed and dried jujube for a pop of color.
- Seal with plastic wrap and allow it to sit out on the counter overnight. This allows the color to oxidize into a dark caramel hue and allows the flavors to develop.
Serve
- Slice the rice cake using a greased knife.
- Enjoy it as is or pan-sear it in oil for added crispiness. Preheat pan on low heat for 2 min. Add 2 tbsp oil, heat for 1 min. Sear rice cakes 4 min each side or until golden brown. Serve hot.If you've tried this recipe, please click to add a rating and leave a comment below! And if you enjoyed it, don't forget to give it a five star rating and share it with your friends! You can help my channel by tagging @vocabularyoffood in your cooks. ۶(◠ 。◠)۶
Notes
– Due to the stickiness, let the nian gao rest for at least six hrs or overnight. This allows it to cool and the color to oxidize into a darker caramel hue. Once fully cooled, slicing the nian gao becomes easier.
– To ensure clean slices and prevent sticking, grease your knife between each slice.
– This is traditionally enjoyed pan fried plain or dipped in scrambled eggs and pan fried.
4 Comments