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–+ servings
Pan-seared brown sugar rice cakes (nian gao) with a sticky, chewy texture. Sliced into rectangles and cooked until golden brown, creating an ultra-crispy surface. Presented on a white bread plate with a garnish of a jujube (red date).

Brown Sugar Rice Cake (Nian Gao)

Satisfyingly sticky, chewy mochi-like rice cakes with a subtle sweetness and notes of molasses. The phrase “nian gao” translates to “high year” which is why it symbolizes growth and better fortune. 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!
5 from 1 vote
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Servings 2 6-Inch Cakes

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.
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Notes

- For best results, measure with a kitchen scale. ⚖️
- 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.
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