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Chewy Sticky Rice Cake
Nian Gao
Nian Gao, or Chinese sticky rice cake, is a traditional dessert known for its chewy texture and sweet flavor. Made primarily from glutinous rice flour, it's often enjoyed during Lunar New Year but is a delightful treat year-round.
🧂 食材
- 2 cups Glutinous rice flour (sweet rice flour)
- 1 cup Water
- 0.75 cup Sugar
- 0.5 cup Vegetable oil
- 0.5 cup Red bean paste (optional, for filling)
- 2 tbsp Toasted sesame seeds (optional, for topping)
👨🍳 步骤
- 1
Prepare the batter: In a large mixing bowl, combine the glutinous rice flour and water. Whisk or stir until smooth and no lumps remain. Add the sugar and vegetable oil, stirring until the sugar is completely dissolved.
💡 专业技巧: Using warm water can help the sugar dissolve faster. - 2
Grease the pan: Lightly grease a cake pan (e.g., 9x5 inch loaf pan or an 8-inch round pan) to prevent sticking.
💡 专业技巧: A non-stick pan can also be used. - 3
Pour the batter: Pour the prepared batter into the greased cake pan.
💡 专业技巧: If using red bean paste as a filling, drop spoonfuls of it into the batter, ensuring they are covered. - 4
Steam the cake: Cover the cake pan with foil or a clean cloth to prevent condensation from dripping onto the cake. Steam over high heat for 45 minutes, or until a toothpick inserted into the center comes out clean.
💡 专业技巧: Ensure the steamer has enough water and that it is boiling vigorously. - 5
Cool and serve: Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. Sprinkle with toasted sesame seeds if desired.
💡 专业技巧: Nian Gao can be served as is, or pan-fried slices can be made for a crispy exterior.
💡 专业技巧
- ✓Ensure you use glutinous rice flour, not regular rice flour, for the characteristic chewy texture.
- ✓Covering the steaming cake prevents excess moisture from making it soggy.
- ✓For a different flavor, you can add a little coconut milk to the batter.
✨ 创意变奏
为您的创意版本提供灵感
- Add red bean paste or black sesame paste as a filling for a sweet surprise.
- Pan-fry slices of cooled Nian Gao until golden brown and slightly crispy.
- For a savory version, omit the sugar and add salt, soy sauce, and chopped scallions to the batter.