Niángāo, or glutinous rice cake, is a staple of Chinese New Year celebrations. This rich and sweet dessert represents elevation and success for the coming year, as its name means “high year” (年高).
Ingredients
Preparation
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1- Prepare the sugar syrup
- In a saucepan, heat the water and brown sugar over low heat. Stir until the sugar is completely dissolved.
- Remove from heat and let cool to room temperature.
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2- Mix the ingredients
- In a large bowl, mix together the glutinous rice flour and coconut milk.
- Gradually add the cooled sugar syrup while mixing with a whisk until you obtain a smooth and homogeneous paste.
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3- Prepare the mold
- Grease a round, rectangular or square mold with coconut oil or neutral vegetable oil.
- Pour the batter into the pan and tap lightly to remove any air bubbles.
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4- Steam cooking
- Prepare a steamer or large wok with a steamer basket. Bring water to a boil.
- Place the mold in the steamer basket, cover with a lid and cook over medium heat for about 50 to 60 minutes. Check the cooking by inserting a skewer into the center: it should come out clean.
- Once baked, allow the cake to cool in the pan for a day or two before removing and cutting.
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5- Serve
Serve the Niángāo in slices, as is or lightly fried for a crispy texture on the outside and soft on the inside. Decorate with red dates or sesame seeds for a festive and traditional presentation.
Niángāo, Chinese New Year recipe, gluten-free dessert recipe, Chinese recipes
