Chinese New Year is one week away! Everyone is busy buying decorations, red envelopes, food, and more. One of the things eaten during Chinese New Year is nian gao, translated as year cake. It is considered good luck to eat it during Chinese New Year.
I’ll be honest with you. I’ve never actually made or TRIED nian gao before. Whenever my mom brought them home, they always look so tough. But awhile ago, there were requests for this recipe. So I asked around, and my mom’s friend gave me her family’s recipe. I tried it, and it was good! 🙂
500 g (about 2 cups) glutinous rice flour
375 g (about 1-1/2 cups) sugar
375 ml water
1. Put water and sugar in a pot. Dissolve the sugar in high heat. Remove from heat, and let it cool.
2. Slowly add the liquid sugar with the flour. Let the dough sit for up to 2 weeks in the refrigerator.
3. Place oiled banana leaves in a round mould. Put the dough into the mould. Fold the banana leaves close, and place mould into steamer basket.
4. Steam for 12 hours.
***Make sure to constantly check the water level of your steamer!***
There are various way of eating this. It can be eaten straight, sure, but where’s the fun? One of our team member’s family usually slicing it up thinly, give it some batter, and deep fry it. We’ve also tried coating it with shredded coconut and it’s delicious that way too. It’s fun thinking of the many ways you can eat this traditional sticky nian gao cake.