Nian Gao 年糕 (Chinese New Year Cake)

Last weekend was the weekend after the Lunar New Year (February 19th this year). For a small dinner among friends, I thought it was the time to try and make some traditional Asian dessert that goes hand-in-hand with the New Year.

年糕 means "year cake," although it is also used to also mean "higher year" because the words sound similar in Chinese. If I understood correctly, it's a wish for the coming year to be better than the passed year.

The recipe I got was from Little Corner of Mine. Instead of the usual 5 hours or 12 hours of steaming for the caramelization of the sugar, this recipe uses brown sugar, which of itself tastes a bit caramelized. I personally felt it wasn't as fragrant as other such Nian Gao that I have had in the past. Maybe next time, I will make a sort of caramel syrup out of the sugar first before mixing in the flour.

I also added a red date about halfway through the steaming on 4 of them.

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RECIPE

  Ingredients

• 400 g glutinous (sticky) rice flour
• 300 g brown sugar
• 400 mL water
• red date (optional)

  Procedure

1. In a mixing bowl, mix the sugar with 200 mL of hot water until dissolved. 
2. Add the remaining 200 mL of water.
3. Mix in the flour.
4. Steam for 40 minutes.
5. If using, put the red date in about halfway through cooking.

  Tips

     Caramelize sugar and water prior to adding flour for a better fragrance and more pronounced flavor.