Best Nian Gao Recipes

NIAN GAO (BAKED SWEET POTATO STICKY RICE CAKES)

Steps:

• Combine the glutinous rice flour and ¾ cup/180 grams water in a bowl to form a dough. Cover tightly and refrigerate for at least 6 hours and up to 24 hours.
• Heat oven to 400 degrees. Wash and scrub the sweet potatoes and pat them dry thoroughly with a clean kitchen towel. With a fork, poke holes all over the sweet potatoes. Bake on a foil-lined pan until a fork can pierce it with no resistance, 40 to 50 minutes.
• When cool enough to handle, peel off the skin. Pass the sweet potato through a ricer or mash with a fork. Measure out 1¼ cups/320 grams of the mashed sweet potato. (Reserve any remaining for another use.)
• Heat oven to 350 degrees.
• Combine coconut milk, sugar and salt in a large saucepan. Set the saucepan over medium-low heat, and whisk until the sugar dissolves and the mixture is hot but not boiling, about 10 minutes. Remove from the heat and add the butter, stirring until it melts. Mix in the sweet potato mash, followed by the tapioca starch, then add the refrigerated wet glutinous rice flour gradually in chunks, whisking as you go. Add the egg and whisk until smooth.
• Heat 1 or more kuih bahulu pans in the oven until very hot, 7 to 8 minutes. If you don't have a kuih bahulu pan, a decorative cakelet pan or mini muffin tin made out of cast iron or aluminum works (see Tip). The batter yields 24 to 42 nian gao, depending on the size of the hollows; work in batches if needed (see Tip). Remove the pan from the oven and, using a silicone or pastry brush, lightly and quickly brush its hollows with oil. Stir batter, then quickly pour it into the hollows, filling them 80 to 90 percent full.
• Bake on the center rack until golden brown on top and a toothpick inserted into the center of one emerges moist and sticky, but with no pasty raw batter on it, 20 to 40 minutes. The exact baking time will vary depending on the size and heft of your pan.
• Use a wooden skewer or butter knife to pry out and remove the nian gao from the pan. If the pan was properly heated and oiled, the nian gao will not stick. If needed, repeat with the remaining batter. If the pan cools off too much while you are removing a batch of nian gao, heat it for a couple of minutes in the oven before baking the next batch.
• These nian gao are best served slightly warm while the edges are still crisp and the centres are soft and chewy. They are best the same day they are made. You can keep leftovers in a covered container in the refrigerator and steam, pan-fry or microwave them to reheat the next day, but they will not completely recover their freshly cooked texture.

EASY BAKED CHINESE NEW YEAR CAKE (NIAN GAO)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two nonstick, 8-inch round pans.
• Beat eggs and brown sugar together in a bowl. Mix in rice flour. Slowly mix in coconut milk and water until batter is smooth. Pour batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 45 minutes. Turn on the oven's broiler and broil until light brown, 2 to 3 minutes.

NIAN GAO

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-inch cake pan with nonstick cooking spray, line it with a parchment round and place on a baking sheet.
• In a large bowl, whisk together the rice flour, sugar and salt. In a separate bowl, beat the eggs, then add the milk, butter and extract and whisk to combine. Slowly add the wet ingredients to the dry mixture and whisk until completely smooth. Pour into the prepared pan on the baking sheet.
• Bake for 25 minutes, then sprinkle the coconut flakes and sliced almonds on top of the cake. Return to the oven and bake until the cake is set and the top is starting to turn golden brown, another 35 to 40 minutes. Let cool completely in the pan.
• Invert the cake onto a serving plate. Serve at room temperature. Store any leftovers for 2 to 3 days in an airtight container or wrapped tightly in plastic wrap.

NIAN GAO

Steps:

• Bring a wok filled with 1 to 2 inches of water to a boil over medium-high heat (the water should be low enough so it doesn't touch the cake pan once it is added). Alternatively, you can use a bamboo steamer or a large saucepan fitted with a steamer basket.
• Bring the brown slab sugar and 2 cups plus 3 tablespoons of cold water to a boil in a medium saucepan over medium heat, stirring occasionally as the slab sugar tends to stick to the bottom of the pot, and cook until the sugar melts. Turn off the heat and stir in 1 tablespoon of the vegetable oil and 1/2 teaspoon salt. Set aside to cool until no longer steaming, about 6 minutes.
• Mix both kinds of rice flours together in a large bowl and set aside.
• Grease an 8-inch round cake pan with the remaining 1 teaspoon vegetable oil. Line the bottom of the pan with a parchment circle and lightly grease the parchment with more vegetable oil. Set aside.
• Gradually add the sugar syrup to the rice flours in three additions, stirring with a rubber spatula until there are only a few small lumps of flour. The mixture will be stiff at the beginning but will loosen after stirring for about 1 minute.
• Strain the batter through a fine-mesh sieve set over another large bowl. Pour the batter into the prepared cake pan and cover with aluminum foil. Place the pan over the steamer and steam over medium heat until the cake is light brown and almost translucent, about 2 hours; refill the steamer after every 10 to 15 minutes as the water evaporates.
• The classic way to check for doneness is by taking a small piece from the center of the cake with a chopstick (or a butter knife) and then placing a dried red date on top of the hole to hide it and provide a kind of decoration. Remove the pan from the steamer and set aside until cool enough to handle. Flip the nian gao onto a large plate and peel off the parchment.
• To serve right away, cut the cake into 1/2-inch-thick wedges using a greased knife. Enjoy the bouncy texture.
• For pan-fried nian gao, allow the cake to cool completely and, without slicing, cover the cake with foil. Chill in the refrigerator until firm, at least 2 hours or overnight. Slice into 1/2-inch-thick pieces. Pan-fry in a lightly greased nonstick skillet over medium heat, flipping halfway through, until browned in spots, about 10 minutes. Enjoy while hot for the perfect chewy texture and serve with condensed milk if desired as a dipping sauce.

ORANGE GRAND MARNIER SAUCE FOR NIAN GAO

Steps:

• In a non-reactive saute pan, add juice and ginger and bring to a boil. Reduce by 50 percent. Add segments and Grand Marnier. Serve warm on top of steamed nian gao.

NIAN GAO

Steps:

• Mix everything except the adzuki beans with an electric mixer at medium speed for 2 minutes.
• Beat for 2 more minutes at high speed.
• Sprinkle additional Mochiko flour over a 9"x13" baking dish that has been oiled or sprayed with Pam.
• Spread half of the batter on the bottom of the baking pan.
• Spread the red adzuki beans (you can mix some batter into the beans if they are too thick to spread).
• Spread the other half of the batter over the red adzuki beans.
• Bake in oven at 350 degrees Fahrenheit for 40 to 50 minutes.

NIAN GAO AS MADE BY ZHE RECIPE BY TASTY

Steps:

• Make the original nian gao: In a small pan over low heat, stir together the sugar and water until the sugar dissolves, 2-3 minutes. Remove the pan from the heat. Let cool to room temperature, about 10 minutes.
• Add the rice flour to a medium bowl. Slowly pour in the sugar syrup and vegetable oil and stir until well combined.
• Lightly grease 6 2½-3-ounce heat-proof bowls or molds with vegetable oil. Pour the nian gao batter into the bowls and garnish each with a whole date and a sprinkle of sesame seeds. (Alternatively, grease a 7 x 11-inch baking dish with vegetable oil, pour in the nian gao batter, and garnish with chopped dates and sesame seeds.)
• Make the matcha nian gao: In a small pan over low heat, whisk together the coconut milk and sugar until the sugar dissolves, 2-3 minutes. Remove the pan from the heat and let cool to room temperature.
• In a small bowl, whisk together the matcha powder and green tea until no lumps remain.
• Add the flour to a large bowl. Stir in the coconut milk mixture and matcha mixture until well combined.
• Lightly grease 6 2½-3-ounce heat-proof bowls or molds with vegetable oil. Pour the nian gao batter into the bowls and garnish each with a spoonful of adzuki beans. (Alternatively, grease a 7 x 11-inch baking dish with vegetable oil, pour in the nian gao batter, and garnish with the adzuki beans.)
• Fill a large pot with a couple inches of water and bring to a boil over medium-high heat. Place a 2-tier steamer basket on top. Set the nian gao in the basket. Cover and steam for about 45 minutes, until a toothpick inserted in the center comes out clean.
• Remove the nian gao from the steamer and serve warm or let cool to room temperature before serving.
• To fry the nian gao, wrap in plastic wrap and freeze for 1-2 hours or refrigerate overnight, until firm.
• Cut the nian gao into pieces.
• Heat a small nonstick skillet over medium-high heat. Dip the nian gao in the beaten egg, then add to the skillet and fry until golden brown and slightly crispy on the outside and warm and chewy on the inside, 1-2 minutes per side.
• Enjoy!

CHAO NIAN GAO (SHANGHAI STIR-FRIED RICE CAKES)

Steps:

• Heat oil in a 14 inch wok or large skillet over medium-high heat.
• Add garlic and ginger. Cook, stirring constantly, until fragrant (1 minute). Add rice cakes, bamboo and cabbage. Cook, until cabbage is wilted (4-5 minutes).
• Stir in soy sauces, chile-bean sauce and sugar. Cook until slightly thick (2-3 minutes). Stir in spinach, bean sprouts and sesame oil. Cook, stirring constantly, until spinach is wilted, about 2 minutes more.

STICKY CAKE (NIAN GAO)

Steps:

• Prepare the wok for steaming.
• In a bowl, mix the boiling water and the sugar, stirring to dissolve.
• Cool. Soak the Chinese dates in hot water for at least 30 minutes to soften. (You can also
• soften them quickly by placing them in a bowl with water and microwaving on high heat for
• 30 seconds). Cut the dates in half and remove the pits.
• Place the glutinous rice flour in a large bowl. Make a well in the middle and stir in the sugar and water mixture. Add the milk and begin shaping the dough. Add 1 tablespoon of
• water to the dough at a time, until you have a smooth dough with a satiny texture. Incorporate 1/2 - 3/4 of the Chinese dates, nuts or other dried fruit as you are adding water and working with the dough.
• Grease a 7-inch square cake pan with vegetable oil or a non-stick cooking spray. Place the dough in the cake pan and spread it out to the edges. Decorate with the remaining
• dates, lightly pushing them into the dough. Sprinkle the sesame seeds on top.
• Steam the cake over medium-high to high heat for 45 minutes, or until the edges of the cake pull away from the pan. Remove the cake from the heat and cool.
• Use a knife to loosen the edges, then remove the cake. Wrap in wax paper and refrigerate overnight.
• To serve: Cut the cake into quarters, and then into thin slices 2 - 3 inches long and 1/4-inch wide. You can serve the cake as is, or reheat it in the microwave (the amount of time will depend on the size and power of your microwave - start with 10 seconds and then microwave an extra 5 seconds if needed) or re-steam it for 4 - 5 minutes.
• You can also pan-fry the cake, dipping the cake slices in an egg wash before frying. Use a small amount of oil so that the cake will not taste oily. Heat the oil on medium-high to high heat, then turn the heat down to medium and brown the cake slices briefly on both sides.