Nian Gao (年糕) — Sweet Sticky Rice Cake for Chinese New Year

Nian gao (年糕) — literally "year cake" — is the most important dessert of Chinese New Year. The name is a homophone for "higher year" (年高), symbolising progress, prosperity, and rising fortune. The traditional version is a sweet, dense, chewy cake made from glutinous rice flour, brown sugar, and not much else. It's eaten steamed (soft and pudding-like) or sliced and pan-fried (crispy outside, molten inside).

Nian gao has been eaten during Chinese New Year for over 1,000 years. Every region of China has its own version — sweet in the south, savoury in Shanghai, and wrapped in banana leaves in Southeast Asia.

Instructions

1. 1

   Dissolve brown sugar in warm water, stirring until fully dissolved. Let cool to room temperature.

2. 2

   Mix glutinous rice flour in a large bowl. Gradually pour in the sugar water, stirring until smooth with no lumps.

3. 3

   Add oil and vanilla if using. The batter should be pourable — like thick pancake batter.

4. 4

   Grease a round cake pan or heatproof dish. Pour in the batter.

5. 5

   Steam over high heat for 50-60 minutes. The cake is done when a skewer inserted in the centre comes out clean and the surface is no longer wet.

6. 6

   Cool completely — the cake firms up as it cools. Refrigerate overnight for best texture.

7. 7

   To serve pan-fried: slice cold nian gao into 1cm pieces and fry in a little oil over medium heat until golden and crispy on both sides.

• •The cake must cool completely before cutting — warm nian gao is impossibly sticky and won't hold its shape.
• •Pan-fried nian gao is the best way to eat it — the contrast between crispy exterior and molten interior is extraordinary.
• •Wrap tightly and refrigerate for up to 2 weeks, or freeze for months.

Serving Suggestions

Serve pan-fried slices as a snack or dessert during Chinese New Year celebrations. Also delicious dipped in egg batter and pan-fried like French toast.