Chewy and sticky glutinous rice dessert, coconut flavored with a hint of infused banana leaves

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!
(づ｡◕‿‿◕｡)づ

Click HERE to watch the step by step instructions on YouTube

Chinese New Year Cake | 椰汁年糕

Chinese New Year Cake Ingredients

✿ 470 Grams Glutinous Rice Flour
✿ 225 Grams Sugar
✿ 190 Milliliters Coconut Milk
✿ 300 Milliliters Water
✿ 15 Grams Wheat Starch
✿ 55 Grams Condensed Milk
✿ Optional: Banana Leaf & Red Date

Chinese New Year Cake INSTRUCTIONS | Click here for the recipe video

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)

More Asian Recipes!

Popular Topics

Find me here!

AFFILIATEs For This Recipes

** DISCLAIMER: PY’s Kitchen’s website uses affiliate links. Amazon Affiliate links do not cost extra but do help support the website by providing a small commission on qualifying purchases that allows me to keep producing more content! (◠‿◠✿) PY’s Kitchen does not provide the products and does not guarantee the quality of the products. These links are provided to assist in obtaining similar items used by PY’s Kitchen during the filming process. Buyers purchase at their own discretion. Thank you for your support!
(づ｡◕‿‿◕｡)づ