Name: Nian Gao (年糕 – Chinese New Year Rice Cake)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Chinese
Ingredients: 12 fl oz full-fat coconut milk (1 can); 1 1/4 cup dark brown sugar, packed (or Chinese black sugar); Pinch of salt (optional); 1/2 cup cold water; 12 oz glutinous rice flour; 4 oz rice flour; Dry jujube (optional, for garnish)

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Nian Gao, or Chinese New Year Rice Cake, is a traditional festive treat enjoyed during Lunar New Year celebrations. Made with glutinous rice flour, coconut milk, and brown sugar, this cake is chewy, slightly sweet, and symbolizes growth, progress, and prosperity in the year ahead. It can be enjoyed as is or pan-fried for a crispy, golden snack.

Why You’ll Love This Recipe

Nian Gao is more than just a dessert—it’s a meaningful food tradition. This recipe uses coconut milk for richness and depth, along with dark brown sugar for a caramel-like flavor. The result is a smooth, sticky, and satisfying rice cake that keeps well for several days. Whether steamed and eaten soft or pan-fried to golden perfection, it’s a versatile treat that connects culture and comfort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 fl oz full-fat coconut milk (1 can)
1 1/4 cup dark brown sugar, packed (or Chinese black sugar)
Pinch of salt (optional)
1/2 cup cold water
12 oz glutinous rice flour
4 oz rice flour
Dry jujube (optional, for garnish)

Directions

In a saucepan, combine coconut milk, brown sugar, and salt. Heat over medium, stirring until the sugar dissolves. Remove from heat before boiling.
Stir cold water into the sweetened coconut milk mixture. Let cool until warm to the touch.
Prepare a steaming setup with a bamboo basket or steaming rack. Lightly grease an 8-inch cake pan with nonstick spray.
In a heatproof bowl, whisk together glutinous rice flour and rice flour. Slowly pour in the coconut mixture, whisking until smooth with no lumps. The batter should resemble condensed milk in consistency. (Optional: Strain through a sieve for extra smoothness.)
Pour the batter into the prepared pan. Tap the pan gently on the counter to release air bubbles. Place a jujube in the center if using. (Optional: Cover with foil for a smoother surface, removing after 45 minutes.)
Steam over medium heat for 55–60 minutes, until a chopstick inserted comes out sticky and translucent.
Remove from steamer and cool until comfortable to handle. Flip out of the pan and let cool completely. Cover and refrigerate overnight or up to 3–4 days.

For pan-fried rice cake:

Slice chilled nian gao into 1/4-inch pieces (remove jujube pits carefully).
Heat a nonstick pan with a little oil over medium-high. Pan-fry slices 1–2 minutes per side until golden brown.
Let cool slightly and enjoy warm.

Servings and timing

Servings: 8–10
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes (plus chilling)

Variations

Use Chinese black sugar for a deeper, molasses-like sweetness.
Swap coconut milk with regular milk for a lighter version.
Add sweet red bean paste or chopped nuts to the batter for extra texture.
Top with sesame seeds before steaming for a nutty finish.
Make it savory by reducing sugar and adding scallions or dried shrimp.

Storage/Reheating

Store steamed nian gao covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat chilled or frozen slices by pan-frying or steaming until soft and warm. Pan-fried slices are best eaten fresh and hot.

FAQs

What does nian gao symbolize?

Nian gao symbolizes growth, progress, and prosperity, making it an auspicious dish for Lunar New Year.

Can I make nian gao without coconut milk?

Yes, you can use water or regular milk, but coconut milk adds richness.

What’s the difference between glutinous rice flour and regular rice flour?

Glutinous rice flour makes the cake chewy and sticky, while regular rice flour balances the texture.

Do I need a bamboo steamer?

No, any steaming setup with a rack works, but a bamboo steamer provides traditional results.

Can I eat nian gao without frying?

Yes, it can be eaten soft and chewy after steaming, though many enjoy it pan-fried.

How do I keep nian gao from sticking to the knife?

Lightly oil your knife before slicing to prevent sticking.

Can I make it less sweet?

Yes, reduce the sugar slightly, but keep enough to maintain flavor and structure.

Can I make mini nian gao?

Yes, steam the batter in muffin tins or small ramekins for individual portions.

Why cover with foil while steaming?

Covering prevents condensation from dripping and gives the surface a smooth finish.

Can I reheat in the microwave?

Yes, microwave slices for 15–20 seconds to soften, though pan-frying gives better texture.

Conclusion

Nian Gao (年糕) is a beloved Chinese New Year treat that represents good fortune and progress. With its chewy, sweet, and slightly nutty flavor, this rice cake is both symbolic and delicious. Whether enjoyed steamed or pan-fried, it’s a festive dish that brings tradition, taste, and texture together in every bite.