Chinese Sticky Rice Cake Recipe (Nian Gao)

Glutinous rice flour: This special type of flour is made from sticky rice and is essential for achieving the cake's chewy texture.

Water: Used to dissolve the brown sugar and mix with the flour to form the batter.

Brown sugar: Adds a deep, caramel-like sweetness to the cake.

Vegetable oil: Helps to create a smooth batter and prevents the cake from sticking to the pan.

When dissolving the brown sugar in the water, ensure the mixture reaches a gentle simmer to fully integrate the sugar. This will create a smooth, syrupy base for your glutinous rice flour mixture. Additionally, when steaming the cake, cover the cake pan with a piece of foil to prevent any condensation from dripping onto the surface, which can affect the texture.

• glutinous rice flour - Substitute with sweet rice flour: Both are made from short-grain rice and have similar sticky properties, making them interchangeable in most recipes.

• glutinous rice flour - Substitute with tapioca flour: Tapioca flour can mimic the chewy texture of glutinous rice flour, though the flavor will be slightly different.

• water - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a subtle coconut flavor that complements the sweetness of the cake.

• water - Substitute with milk: Milk can provide a richer texture and a slight creaminess that enhances the overall flavor of the cake.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and color, making it a good alternative to brown sugar.

• brown sugar - Substitute with white sugar and molasses: Mix white sugar with a small amount of molasses to replicate the flavor and moisture content of brown sugar.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and has a similar consistency to vegetable oil when melted.

• vegetable oil - Substitute with butter: Butter can provide a richer flavor and a slightly different texture, making the cake more decadent.

• Allow the Chinese sticky rice cake to cool completely at room temperature. This ensures that the texture remains intact and the cake doesn't become soggy.

• Once cooled, wrap the nian gao tightly in plastic wrap or aluminum foil. This helps to keep it fresh and prevents it from drying out.

• For added protection, place the wrapped cake in an airtight container. This will further shield it from any moisture or odors in the refrigerator.

• Store the cake in the refrigerator for up to one week. The cool temperature will help maintain its chewy texture.

• If you plan to keep the sticky rice cake for a longer period, consider freezing it. First, cut the cake into individual serving sizes. This makes it easier to thaw and reheat only what you need.

• Wrap each piece of cake in plastic wrap, then place them in a freezer-safe bag or container. Label the container with the date to keep track of its freshness.

• When you're ready to enjoy the nian gao, thaw it in the refrigerator overnight. This gradual thawing process helps to maintain its texture and flavor.

• To reheat, steam the cake pieces for about 10-15 minutes until they are soft and warm. Alternatively, you can microwave them for a few seconds, but be careful not to overheat as this can make the cake too soft.

• Enjoy the Chinese sticky rice cake as is, or pan-fry the slices for a crispy exterior and a chewy interior. Simply heat a small amount of vegetable oil in a pan and fry each slice until golden brown on both sides.

• Steaming Method: Place the leftover Chinese sticky rice cake in a steamer basket. Steam over medium heat for about 10-15 minutes or until it becomes soft and warm. This method helps retain the cake's original texture and moisture.

• Microwave Method: Cut the nian gao into smaller pieces and place them on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Pan-Frying Method: Slice the sticky rice cake into thin pieces. Heat a non-stick pan over medium heat and add a small amount of vegetable oil. Fry the slices until they are golden brown and crispy on both sides, usually about 2-3 minutes per side. This method adds a delightful crispy texture to the cake.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the nian gao in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes or until warmed through. This method is great for reheating larger portions.

• Air Fryer Method: Preheat the air fryer to 320°F (160°C). Slice the Chinese sticky rice cake into smaller pieces and place them in the air fryer basket. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method gives a slightly crispy exterior while keeping the inside soft.

• Saucepan: Use this to dissolve the brown sugar in water over medium heat.

• Mixing bowl: Combine the glutinous rice flour and the cooled sugar water in this.

• Wooden spoon: Mix the ingredients until smooth.

• Cake pan: Pour the mixture into this greased pan for steaming.

• Steamer: Steam the cake over medium heat for about 60 minutes.

• Cooling rack: Let the cake cool completely on this before slicing.

• Measuring cups: Measure out the glutinous rice flour, water, and brown sugar accurately.

• Measuring spoons: Measure the vegetable oil precisely.

• Brush: Use this to grease the cake pan with vegetable oil.

Pre-mix dry ingredients: Combine glutinous rice flour and other dry ingredients ahead of time to save prep time.

Use hot water: Dissolve brown sugar in hot water to speed up the cooling process.

Grease pan in advance: Prepare your cake pan by greasing it before starting the recipe.

Steam multiple cakes: If you have a large steamer, steam multiple rice cakes at once to save time.

Cool quickly: Place the steamed cake in a cool area or use a fan to speed up the cooling process.