Nian Gao (Chinese New Year Cake)
Carrying on the food festivities for the Lunar New Year with a traditional dessert!
Nian Gao, also known as the "new year cake," is a traditional Chinese dessert made from glutinous rice flour and brown sugar. It holds a special place in Lunar New Year celebrations, symbolizing good fortune, prosperity, and growth. The name "Nian Gao" sounds like "higher year," symbolizing the hope for a better and more prosperous year ahead.
The Year of the Wood Snake is a time of transformation, creativity, and flexibility. The Wood element brings growth and nurturing energy, while the Snake symbolizes wisdom and rebirth. Nian Gao, with its sticky texture and sweet flavor, embodies these qualities, making it an ideal dessert to celebrate this special year.
Ginger is a common ingredient in Nian Gao, adding a spicy kick and enhancing the flavor. In Traditional Chinese Medicine (TCM), ginger is known for its digestive benefits, helping to improve digestion and reduce nausea. It also has anti-inflammatory properties, which can help with overall health.
The brown sugar slab adds a touch of ‘clear’ sweetness to the dessert, making it not only delicious, but also symbolizing the sweetness and joy that the new year brings.
Incorporating these elements into your Nian Gao recipe can make your Lunar New Year celebration even more special and meaningful. Enjoy the delicious flavors and the rich cultural significance behind this traditional dessert!
Nian Gao
INGREDIENTS
1 lb glutinous rice flour
4 teaspoons ground ginger
1/2 teaspoon salt
1 1/2 cups water
12.5 oz brown sugar slab OR 2 cups dark brown sugar
1 cup canned coconut milk
1 teaspoon canola oil (or neutral oil)
4 medium cloves garlic, chopped
1 teaspoon kansui OR 1 tablespoon molasses (optional, for rich color)
1 red date (jujube) to garnish, more to serve on the side
Equipment
Large mixing bowls
Saucepan
Mesh strainer
Large wok with lid + steaming rack
OR Large steamer pot
INSTRUCTIONS
Dry Ingredients:
Whisk the glutinous rice flour, ground ginger (more or less to taste), and salt in a large bowl.
Wet Ingredients:
In the saucepan, add the brown sugar slab (in small chunks) and water. Cover with a lid and bring to a boil, occasionally stirring until the sugar is dissolved.
Turn off the heat, then combine the coconut milk, oil, and kansui/molasses to the saucepan.
Stir and let cool for 5-10 minutes.
Combine and cook:
Gradually add the wet ingredients from the saucepan into the dry ingredients 1/3 at a time. Stir the batter until smooth as possible.
Use the mesh strainer to strain the batter into another bowl.
Grease a 9 inch circular pan and pour the batter into the pan. Gently tap the pan onto the counter to release any air bubbles. Cover the pan with foil.
In your steamer or wok, add water and bring to a boil. Make sure there is enough water to steam the cake for 45 minutes - 1 hour, but not too much that the pan is submerged in the water. You may need to add more water halfway through the steaming process.
Use a chopstick to check if the cake is done; the cake should look slightly translucent, be sticky, and brown.
Place a jujube in the center of the cake for decoration, cover with foil, and let cool overnight.
While you may eat this cake as is, the most enjoyed way is to slice the the cake in 1/4-1/2 inch slices then pan fry both sides over medium heat for 3-4 minutes. This creates a crispy exterior and a soft chewy interior to enjoy!
photo and recipe inspiration to Healthy Nibbles
