Coconut Nian Gao - Chinese New Year Sweet Rice Cake 椰汁年糕
Chewy and sticky glutinous rice dessert, coconut flavored with a hint of infused banana leaves
Chinese New Year Cake | Nian Gao 椰汁年糕
What is Nian Gao 年糕?
The lunar new year is around the corner. Like last year we will be making some special snacks to welcome the new year. Today, we will learn how to make Chinese new years cake, also known as nian gao 年糕. Nian gao is made with glutinous rice flour which gives the nian gao a sticky and chewy texture. Nian gao is considered a lucky food during Chinese new year. Nian gao is a homonym for "higher year" which means a more prosperous year.
Last year I showed you a basic version for how to make chinese new years cake. This year's chinese new years food we will learn another sticky rice cake recipe. We will make a coconut flavored nian go for this year and we will be using banana leaves as well which gives it a nice aroma to the nian gao.
Scroll down to check out the ingredients needed for the Chinese New Year Cake with step by step instructions!
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Chinese New Year Cake | 椰汁年糕
Chinese New Year Cake INSTRUCTIONS | Click here for the recipe video
Prepare Banana Leaf
Soak Banana Leaves.
Nian Gao Batter
Make Sugar Water.
Nian Gao Batter
Combine Until Smooth Liquid.
Pour In Mold
Pour Batter In Steamable Molds.
Steam
Steam Medium Heat For 1 Hour.
Eat
Cook Until Crispy.
If using banana leaves. Soak banana leaves until soft.
When soft drain the water and pat dry the leaves.
For the nian gao batter combine sugar, condensed milk and hot water. Whisk until the sugar is melted. Add room temperature coconut milk and whisk again until combined. Let the mixture cool down to room temperature.
Sift the flours. Pour in the liquid (room temperature). Whisk until smooth and no more clumps.
To prepare the molds. Tear banana leaves into strips. Line the steamable bowl with banana leaves. Use cooking twine to keep the leaves in place.
Pour the mixture into the molds. Tap the bowl to remove the air inside. Use a wooden skewer to pop the bubbles on top.
Bring a pot of water to boil. Carefully place the mold inside. Steam at medium heat for 1 hour.
Optional: after 10 min press a red date in the middle. Continue steaming until ready.
Cool down nian gao completely before cutting. Cut it up and heat up slices of nian gao in a non stick pan until crispy. Or dip nian gao in egg and pan dry. To store wrap in plastic and refrigerate.
Enjoy! ✿◕ ‿ ◕✿
TIPS & NOTES
✿ Water - coconut milk ratio depends on personal preferences. For a stronger coconut flavor you can add more coconut milk instead of water.
✿ Banana leaves are optional. It will give the nian gao a nice infused flavor.
Did you make this recipe?
If you made this recipe make a picture and hashtag #PYsKitchen or Tag me @PYS.kitchen. I would love to see your creations on instagram! ✿◕ ‿ ◕✿
Click here for the printable recipe! (Coming Soon)
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