Chewy Sticky Rice Cake Nian Gao Recipe Easy Traditional Sweet Treat
A traditional chewy sticky rice cake with a perfect balance of sweetness and tender texture, steamed to perfection. This easy recipe uses simple ingredients and is perfect for celebrations or cozy treats.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Chinese
Ingredients
- 2 cups (240 g) glutinous rice flour
- 1 cup (200 g) brown sugar, packed (dark brown preferred)
- 1 ¾ cups (420 ml) lukewarm water
- 2 tablespoons (30 ml) vegetable oil (canola or sunflower)
- 1 teaspoon vanilla extract or a pinch of grated ginger (optional)
Instructions
- Prepare the steaming setup: Fill your pot or wok with about 2 inches (5 cm) of water. Bring to a gentle boil over medium heat. Make sure the water doesn’t touch the bottom of your steaming pan.
- Mix the sugar and water: In a bowl, combine 1 cup (200 g) brown sugar with 1 ¾ cups (420 ml) lukewarm water. Stir until the sugar is completely dissolved, about 2-3 minutes. The mixture should be smooth and slightly golden.
- Add the oil and optional flavoring: Stir in 2 tablespoons (30 ml) vegetable oil and vanilla extract or grated ginger if using.
- Incorporate the glutinous rice flour: Gradually sift or add 2 cups (240 g) glutinous rice flour into the sugar mixture. Whisk continuously to avoid lumps, until you have a smooth, thin batter—similar to pancake batter consistency, about 3-5 minutes.
- Prepare the pan: Lightly oil your steaming pan to prevent sticking. Pour the batter evenly into the pan, smoothing the top with a spatula.
- Steam the cake: Place the pan into the steamer. Cover with a tight-fitting lid to trap steam. Steam on medium heat for 45-50 minutes. Avoid opening the lid too often.
- Check for doneness: The cake should be firm and slightly translucent on top. Insert a toothpick or skewer; it should come out clean or with just a few sticky crumbs.
- Cool before slicing: Remove from steamer and let cool for at least 30 minutes. The cake firms up as it cools, making it easier to slice into squares or rectangles.
Notes
If lumps appear in the batter, strain through a fine sieve before pouring into the pan. Maintain medium heat for steady steam and avoid opening the lid during steaming to ensure even cooking. Let the cake cool completely before slicing for cleaner cuts. Using a wet knife helps prevent sticking. For baking alternative, use a water bath at 325°F (160°C) for about 50 minutes, though texture will be less traditional.
Nutrition
- Serving Size: 1 slice (about 60 g)
- Calories: 150
- Sugar: 12
- Fat: 1.5
- Carbohydrates: 35
- Protein: 1
Keywords: nian gao, sticky rice cake, chewy rice cake, traditional Chinese dessert, glutinous rice flour, steamed cake, Lunar New Year dessert