Traditional Chinese Nian Gao Recipe: A Lunar New Year Delicacy

Ingredients

500 grams Glutinous Rice Flour
400 grams Red Bean Paste
200 grams White Sugar
1 tablespoon Vegetable Oil
400 ml Water
1 piece Red Date (for garnish)
Red Bean Paste (for filling)

Steps and instructions

In a large bowl, combine the glutinous rice flour and sugar. Mix well.
Slowly add in the water while continually stirring to avoid lumps. Mix until it forms a smooth batter.
Add the vegetable oil into the batter and mix well.
Prepare a round cake pan by lightly greasing it with some vegetable oil.
Pour half of the batter into the prepared cake pan.
Spread a layer of red bean paste over the batter in the pan, then pour the remaining batter on top.
Place a red date in the center of the batter for traditional garnish.
Prepare a steamer and bring the water to a boil. Steam the batter on high heat for about 2 hours or until it becomes translucent.
Once cooked, let the Nian Gao cool completely before unmolding. It will become firmer as it cools.
Once cooled, unmold the Nian Gao and slice it into pieces. It can be served as is, or pan-fried with egg for a different taste.

Tools for making

Large Bowl - Used to mix the batter ingredients together.
Cake Pan - A round pan used to steam the Nian Gao.
Vegetable Oil - Used for greasing the cake pan and adding to the batter.
Steamer - A cooking tool used to steam the Nian Gao.
Knife - Used to slice the Nian Gao into pieces.

Recipe variations

Instead of red bean paste, try using other fillings such as coconut, lotus seed, or sweet potato.
Add in some shredded coconut or chopped nuts to the batter for added texture.
For a savory twist, substitute the glutinous rice flour with regular rice flour and use a meat or vegetable filling.
Experiment with different flavors by adding ingredients like pandan extract, cocoa powder, or matcha powder to the batter.
Instead of steaming, try baking the Nian Gao in the oven for a different texture.
Make it gluten-free by using gluten-free flour alternatives such as rice flour or tapioca flour.
Replace the white sugar with brown sugar or palm sugar for a deeper flavor.
To make it vegan, use plant-based fillings and substitute the vegetable oil with coconut oil or another vegan-friendly oil.

Recipe overview

Nian Gao, a traditional Chinese New Year dessert, is a must-have during the festive season. Its name, which means "year cake" in Chinese, signifies prosperity and good fortune for the coming year. Nian Gao is a sweet, sticky, and dense cake made from glutinous rice flour, sugar, water, and red bean paste. It's traditionally garnished with a single red date in the center. Making Nian Gao involves creating a smooth batter from the rice flour, sugar, and water, layering it with red bean paste, and then steaming the mixture until it becomes translucent. Once cooled, the cake becomes firmer and can be cut into slices. It can be eaten as is for a sweet treat or pan-fried with egg for a delicious twist. This recipe brings a taste of Chinese tradition into your home, offering an authentic and delightful dessert experience.

Common questions

Can I use a different type of flour instead of glutinous rice flour? No, glutinous rice flour is essential for making Nian Gao as it gives it its sticky and chewy texture.
How long does it take to steam Nian Gao? It takes about 2 hours of steaming on high heat until the Nian Gao becomes translucent.
Can I store Nian Gao? Yes, you can store Nian Gao. Keep it in an airtight container at room temperature for up to 2 weeks, or refrigerate it for longer shelf life.
Can I freeze Nian Gao? Yes, you can freeze Nian Gao. Slice it into portions, wrap each portion tightly in plastic wrap, and store them in a freezer bag. It can be stored in the freezer for up to 3 months.
Can I pan-fry Nian Gao? Yes, pan-frying Nian Gao is a popular way to enjoy it. Slice the Nian Gao into pieces, dip them in beaten egg, and pan-fry them until golden brown on each side.

Serving dishes and utensils

Steamer - Used to steam the Nian Gao until it becomes translucent.
Round Cake Pan - A pan used to shape and cook the Nian Gao.
Vegetable Oil - Used for greasing the cake pan and adding into the batter.
Large Bowl - For mixing the glutinous rice flour, sugar, and water.
Spatula - Used for stirring and mixing the batter.
Knife - For slicing the cooled Nian Gao into individual pieces.

Origin stories

Nian Gao, or Chinese New Year Cake, carries a rich tradition and is deeply embedded in Chinese culture. The term 'Nian Gao' is a homonym for 'higher year', symbolizing a wish for better fortunes in the coming year. The cake's stickiness also has a symbolic meaning, representing the family sticking together and the strengthening of family bonds. Traditionally, the cake is prepared during the Chinese New Year festival, and it is believed to bring good luck and prosperity. In some regions, they also present Nian Gao as an offering to the Kitchen God, with the intention that the sticky cake will seal the deity's mouth and encourage him to only report favorable things about the family to the Jade Emperor. The making and eating of Nian Gao therefore carries significant cultural and familial value.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

As an Amazon Associate, we may earn commission from qualifying purchases after you click on affiliate product links (thanks for that). But we hope the links will be relevant and beneficial to you as well.