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Nian gao: photo of the dish
Illustrative photo: Schawhoi Kamnls — CC BY-SA 4.0, Wikimedia Commons
Desserts

Nian gao

Sweet sticky rice cake with a soft, springy texture, served during the Chinese New Year to wish for a prosperous year. It is eaten sliced and sometimes pan-fried until golden.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

Nutrition facts

679 kcal per serving

Protein
7.6 g
Carbohydrates
117 g
of which sugars
55.3 g
Fat
18.9 g
of which saturated fat
11.9 g
Fiber
3.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C and butter a rectangular tin, then line it with baking paper.
  2. Mix the glutinous rice flour, sugar, salt and vanilla in a large bowl.
  3. Gradually add the coconut milk and oil, then whisk until you get a smooth, fluid batter.
  4. Pour the batter into the tin, sprinkle with chopped dates and coconut if using.
  5. Bake for 50 to 60 minutes, until a knife inserted in the centre comes out clean.
  6. Let it cool completely before cutting into slices to serve.

Variations and tips

Pan-fried version. Slice the cooled cake and fry it in a pan with a little oil for a crispy outside.

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Original Ecomely recipe.