Nian Gao is a traditional Chinese New Year dessert. It is a sticky rice cake which requires long hours (7 hours!) of steaming. It is eaten in Chinese New Year because its pronunciation is a homophone for “a more prosperous year, higher position, grow taller, etc, year after year”. For example, businesses to grow more prosper, working class people to go higher in their career path and for kids to grow taller.
Nian Gao can be kept for a long time. It just need to be re-steamed to regain its soft texture.
Ingredients
For the golden syrup:
- 300g sugar
- 200ml water
- 2 slices lemon
For the Nian Gao:
- 300g glutinous rice flour
- 300g sugar
- 300ml water
- 4 tablespoons golden syrup
- banana leaves or parchment papers for lining tins
Instructions
 To make the golden syrup, put all the ingredients into a pot. Bring it to a boil over high heat till the sugar disssolved. Turn to low heat. Cook for 50 minutes. |
 After 50 minutes, a thick golden syrup will be formed. Set aside to let it cool. |
 Line tins with banana leaves. I tried one with parchment paper. One lesson I learnt is that you need many layers of banana leaves so that the batter will not leak out during the steaming process and form some sticky cake outside the banana leaves.If you are using parchment paper, use a few sheets to line. You have to use a whole sheet, i.e. without joints as the batter will leak out to the outside. I learnt it the hard way because I had a hard time taking the Nian Gao out from the tin due to the leakage. |
 Tom make the Nian Gao batter, combine the glutinous rice flour, sugar and water. Mix well, heat over low heat, until the flour and sugar completely dissolved. |
 Pour mixture into lined tins. Fill only 3/4 of the tin as the batter will rise during steaming.Arrange tins on steamer tray. Bring water in steamer to a boil, place tray into steamer. Line the steamer cover with a kitchen towel to prevent condensation water from dripping back onto the cake.Steam over medium low heat for 7 hours. Remember to top up the steaming water every 2 hours. |
 The Nian Gao will turn golden brown when it’s ready. Here, chowtimes wishes everyone a prosperous new year. |
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6 users responded in this post
Happy New Year to you all too! I hope it’s prosperous and peaceful! The Nian Gao looks DELICIOUS! :)
My goodness! You made your own nian gao! I used to buy form hawker stalls in penang and steam it then eat with the shredded coconut. I missed nian gao a lot in UK. Can’t get it anywhere! I will try making this one. Is it difficult???
Susan, thank you so much for sharing this. What a clever way to make Nian Gao! I will try it this weekend. Now, where can I find the little tins? Thanks.
Hi Mary Zhang, i actually saved up those tins from canned kaya. You can just use any similar shape container which can stand high heat.
I love nian gao — thanks for sharing your recipe. I just tried my hand at making gai mei bao the other day. If you know of a good recipe, I’d love to hear it. The one I used turned out ‘ok’.
Just want to say thanks for this blog. We own a condo in coal harbour and dream of moving back to Vancouver from California. I enjoy reading your blog because it reminds me of all the wonderful things in Vancouver :-)
[...] to make Chinese New Year Cake, the baked version. The baked version takes much lesser time than the steamed version. Betty made two different flavours of the baked Chinese New Year Cake. She made one with red [...]
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