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Sweet Rice Cake – Chinese Nian Gao

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Sweet Rice Cake, or Chinese Nian Gao, is a chewy, mildly sweet dessert made from glutinous rice flour, often enjoyed during Lunar New Year. Its sticky texture and subtle caramel-like sweetness make it both a nostalgic and meaningful treat.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: Several hours (including chilling time)
  • Yield: 1 8-inch round cake (8–10 slices)
  • Category: Dessert
  • Method: Steaming
  • Cuisine: Chinese
  • Diet: Gluten Free

Ingredients

  • 2 cups glutinous rice flour (sweet rice flour)
  • 1 1/2 cups brown sugar (or Chinese slab sugar)
  • 2 1/2 cups water
  • 1 tablespoon oil (neutral, like vegetable or canola)
  • Optional: 1 teaspoon vanilla extract or Chinese dates (jujubes) for garnish

Instructions

  1. Dissolve the brown sugar in water over low heat until it forms a syrup. Let it cool slightly.
  2. In a large bowl, add the glutinous rice flour and gradually stir in the sugar syrup until a smooth, thick batter forms.
  3. Add a small amount of oil to the mixture to ensure the cake’s tender texture and prevent sticking.
  4. Pour the batter into a greased round or square heatproof dish and tap it to release any air bubbles.
  5. Steam the rice cake over high heat for about 1 hour, checking the water level occasionally and refilling if needed.
  6. Once done, let the cake cool completely and refrigerate overnight to firm up before slicing.

Notes

  • For a firmer crust and more caramelized flavor, try baking the rice cake instead of steaming.
  • Add a drop of vanilla extract or infuse the syrup with ginger for a warm spice note.
  • Top with red dates (jujubes) before steaming for a more festive look.
  • Pan-fry sliced pieces for a crispy exterior with a soft interior.

Nutrition

Find it online: https://allcookedup.com/sweet-rice-cake-chinese-nian-gao/