Cantonese Chinese New Year Rice Cake (Nian Gao)
From the MolalaCook kitchen · 烘焙手記
Cantonese Chinese New Year Rice Cake (Nian Gao)
賀年椰汁年糕
Steam a coconut and brown slab sugar rice cake, then cool it until firm enough to slice.
▶ Watch the recipe
Before you begin
Pan-fry the slices for crisp edges around a soft, chewy centre. Cut the cake cold and heat the slices for serving. Cutting it straight from the steamer makes it much harder to get tidy pieces.
Method 做法
Dissolve the slab sugar
Break up the slabs and heat with the water, stirring until dissolved. Remove from the heat and let the syrup cool enough to handle before mixing it with the flours.
See this stage at 1:23 →
Make a smooth batter
Combine the glutinous rice flour and wheat starch. Gradually mix in the syrup, coconut milk and measured oil. Whisk out any pockets of dry flour. Pass the batter through a sieve for an even texture.
See this stage at 3:11 →
Steam the rice cake
Lightly oil a heatproof tin and pour in the batter. Cover with foil to keep out drips. Set over boiling water and steam over high heat for 45–60 minutes, until the centre is set. Keep enough hot water in the steamer throughout.
Cool, slice and pan-fry
Remove the covered tin carefully. Cool the cake thoroughly and chill until firm enough to cut. Slice, then pan-fry in a lightly oiled pan until golden on both sides and softened in the middle.
See this stage at 5:03 →
Watch & bake along
Cantonese Chinese New Year Rice Cake (Nian Gao)
✦Can wheat starch replace glutinous rice flour?+
Tools for this recipe
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
Handled Biscuit Cutter
Portion the dough with the straight edge or lift pieces from the work surface.
