Sweet Rice Cake – Chinese Nian Gao

This Sweet Rice Cake, also known as Chinese Nian Gao, is a chewy, mildly sweet dessert made from glutinous rice flour and often enjoyed during Lunar New Year as a symbol of prosperity and good fortune. I love how its soft, sticky texture pairs with a subtle caramel-like sweetness, making it both a nostalgic and meaningful treat.

Why You’ll Love This Recipe

I love making Nian Gao because it’s simple, naturally gluten-free, and holds a lot of cultural significance. Whether I steam it in the traditional way or bake it for ease, it always comes out chewy, sweet, and satisfying. It keeps well, can be eaten as-is or pan-fried, and tastes just as good warm or chilled.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Glutinous rice flour (sweet rice flour)

• Brown sugar (or Chinese slab sugar)

• Water

• Oil (neutral, like vegetable or canola)

• Optional: vanilla extract or Chinese dates (jujubes) for garnish

Directions

1. I start by dissolving the brown sugar in water over low heat until it forms a syrup, then I let it cool slightly.

2. In a large bowl, I add the glutinous rice flour and gradually stir in the sugar syrup until a smooth, thick batter forms.

3. I add a small amount of oil to give the cake a tender texture and prevent sticking.

4. I pour the batter into a greased round or square heatproof dish, tapping to release any air bubbles.

5. I steam the rice cake over high heat for about 1 hour, checking the water level occasionally and refilling if needed.

6. Once done, I let the cake cool completely, then I refrigerate it overnight to firm up before slicing.

Servings and timing

This recipe makes one 8-inch round cake, which serves about 8–10 slices. It takes around 15 minutes to prep, 1 hour to steam, and at least several hours to chill and set properly. I usually make it a day ahead for best texture.

Variations

Sometimes I bake the rice cake instead of steaming for a slightly firmer crust and a more caramelized flavor. I also add a drop of vanilla extract or infuse the syrup with a piece of ginger for a warm spice note. If I’m feeling fancy, I top the cake with red dates (jujubes) before steaming for a more festive look.

storage/reheating

I store the cake wrapped tightly in the refrigerator for up to 1 week. To serve, I slice and pan-fry pieces in a bit of oil until crispy on the outside and soft inside. It can also be microwaved gently or steamed to reheat.

FAQs

What’s the meaning of Nian Gao?

“Nian Gao” sounds like “higher year” in Chinese, symbolizing growth, success, and good luck for the new year. It’s traditionally eaten during Lunar New Year celebrations.

Can I use regular rice flour?

No, I always use glutinous rice flour, which is key for that chewy, sticky texture. Regular rice flour won’t work the same way.

Can I make this without a steamer?

Yes, I use a large pot with a rack or upturned bowl inside, cover the cake dish with foil, and steam it with the lid on. Just make sure there’s enough space for steam to circulate.

How do I know when it’s done?

The cake should look set and slightly translucent on top. I insert a toothpick in the center—if it comes out mostly clean, it’s ready.

Can I freeze Nian Gao?

Yes, I slice it and wrap each piece individually, then freeze. When I’m ready to eat, I pan-fry it directly from frozen or thaw overnight in the fridge.

Conclusion

Sweet Rice Cake (Chinese Nian Gao) is more than just a dessert—it’s a celebration of tradition, luck, and family. With its chewy texture and mellow sweetness, it’s a treat I look forward to making every year. Whether I enjoy it freshly steamed or pan-fried until golden, it always brings a comforting taste of home.