Nian Gao New Year Sticky Cake

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Nian Gao is a treasured Chinese Lunar New Year cake whose name sounds like the word for 'higher year,' symbolizing growth and prosperity in the year ahead. Made from glutinous rice flour and brown sugar, this chewy, caramel-sweet cake is steamed until soft and sliceable, then pan-fried for a golden, crisp exterior.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 13 gFat
• 2 gSaturated Fat
• 52 gCarbs
• 1 gFiber
• 24 gSugar
• 3 gProtein
• 150 mgSodium
• 70 mgPotassium
• 20 mgCalcium
• 0.5 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the cake batter

• 2 cups (250 g) glutinous rice flour
• 1 cup (200 g) packed light brown sugar
• 1 1/2 cups (360 ml) warm water
• 1/4 cup (60 ml) neutral oil, plus more for greasing
• 1/2 teaspoon salt

For steaming and finishing

• 2 tablespoons neutral oil for greasing the pan
• 2 tablespoons toasted sesame seeds
• 3 fresh red dates (jujubes), pitted and sliced (optional)

Directions

1. Lightly grease an 8-inch round or square heatproof cake pan with oil and line the bottom with parchment paper; set aside.
2. In a small saucepan over low heat, combine the brown sugar and warm water, stirring until the sugar fully dissolves to make a smooth syrup; let cool to room temperature.
3. In a large mixing bowl, whisk the glutinous rice flour and salt, then slowly pour in the cooled sugar syrup and oil while whisking continuously to form a smooth, lump-free batter the consistency of heavy cream.
4. Strain the batter through a fine-mesh sieve into the prepared pan to remove any remaining lumps, then drop a few slices of red date on top if using.
5. Prepare a steamer with enough water to reach just below the rack and bring it to a rolling boil; place the pan in the steamer, cover with a tight lid, and steam over medium heat for 50 to 60 minutes, checking the water level occasionally and adding hot water as needed.
6. The cake is done when the surface is set, slightly translucent, and a toothpick inserted into the center comes out clean; remove from the steamer and let cool completely to room temperature before slicing.
7. Run a thin knife around the edges, invert onto a cutting board, and cut into 8 wedges or squares, wiping the knife clean between cuts to prevent sticking.
8. Serve at room temperature as a traditional New Year treat, or pan-fry slices in a lightly oiled skillet over medium heat for 2 to 3 minutes per side until golden and crisp, then sprinkle with toasted sesame seeds.

Cook’s Notes

• Always use glutinous (sweet) rice flour, not regular rice flour, or the cake will not turn out chewy and sticky.
• Dissolving the sugar into warm water before mixing prevents grainy spots in the finished cake.
• Wrap the steamer lid in a clean kitchen towel to absorb condensation so water does not drip onto the cake surface.
• Store leftover nian gao wrapped in plastic at room temperature for 2 days or refrigerated for up to a week; pan-frying revives the texture beautifully.
• For a festive twist, add 1/2 cup of mung bean paste or red bean paste as a layer in the middle of the batter before steaming.

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