Sticky Cake Nian Gao
Celebrate the Lunar New Year with the irresistible Sticky Cake Nian Gao, a traditional Chinese steamed dessert that's rich, chewy, and delightfully sweet. Made with glutinous rice flour and brown sugar, this festive treat boasts a luxuriously soft texture and a delectable caramel-like flavor. Steamed to perfection and often served with a garnish of toasted sesame seeds, Nian Gao symbolizes abundance and prosperity—making it a heartfelt addition to your holiday table. Wrapped in banana leaves or parchment paper for a rustic touch, this cake can be enjoyed as-is for its traditional charm or pan-fried for a golden, crispy twist. With its simple ingredients and straightforward preparation, Sticky Cake Nian Gao is a warming and nostalgic way to bring family and friends together. Perfect for gatherings, this timeless recipe makes 8 servings and pairs beautifully with tea.
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Recipe Information
Ingredients
- 300 grams Glutinous rice flour
- 250 grams Brown sugar
- 300 milliliters Water
- 1 tablespoon Vegetable oil
- 1 teaspoon Vanilla extract (optional)
- 1 tablespoon Sesame seeds (optional, for garnish)
- 1 sheet Banana leaves or parchment paper
Instructions
Prepare your steamer setup: Fill a large pot or steamer with water and bring it to a simmer. Ensure you have a heatproof cake mold or dish that fits within your steamer.
Line the cake mold with a sheet of banana leaf or parchment paper. Lightly grease it with a thin layer of vegetable oil to prevent sticking.
In a small saucepan over medium heat, combine 300 milliliters of water with the brown sugar. Stir until the sugar completely dissolves. Remove from heat and let it cool slightly.
In a large mixing bowl, sift the glutinous rice flour to remove any lumps.
Slowly pour the warm sugar-water mixture into the glutinous rice flour while stirring continuously. Add in the vegetable oil and the vanilla extract (if using). Mix until you achieve a smooth, lump-free batter.
Pour the batter into the prepared cake mold, spreading it evenly.
Place the filled cake mold into the steamer. Cover the top of the cake mold with a clean kitchen towel or foil to prevent water from dripping onto the batter.
Steam the Nian Gao over medium heat for 90 minutes. Refill the steamer with additional hot water as needed to maintain the level during steaming.
After steaming, remove the cake mold from the steamer and allow the Nian Gao to cool completely to room temperature. Once cooled, it will firm up.
Garnish the top of the Nian Gao with sesame seeds if desired. To serve, slice it into pieces. Nian Gao can be eaten as-is or pan-fried for a crispy exterior.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 490.6 g | 178% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 243.1 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 486 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
