Mother’s New Year Nian Gao

This recipe closely approximates the sticky rice cake, known as nian gao, that my mother used to make for the Chinese New Year celebration. She used a fresh glutinous rice dough that I haven’t been able to find, but glutinous or sweet rice flour does a nice job. Perhaps I’m being fussy, but somehow, nothing can ever be the same as my mother’s nian gao. I make my nian gao thin because it keeps me from eating too much of it!

If you can't find the Sweet Olive Sugar you may garnish the nian gao with some brown sugar or leave it plain.

MOTHER'S NEW YEAR NIAN GAO

YIELD: (1) 9-inch diameter, 3/4-inch thick cake

2 cups glutinous rice flour*
1 cup white sugar
1 cup water
2 drops red food coloring, optional
1 tablespoon sweet olive sugar

1. Mix the rice flour, sugar and water together in a medium bowl until smooth. You will have a thin batter. Stir in the food coloring, if using.
2. Grease a 9” heatproof pie plate with canola or other vegetable oil. Pour the rice flour batter into the pie plate.
3. Bring water in a steamer to a boil. Place the pie plate into the steamer and steam for about 20 minutes, or until the batter appears translucent and the tip of a knife inserted into the center of the cake comes out clean.
4. Remove from steamer and while still hot, sprinkle sweet olive sugar over the top. You may serve immediately or cool and cover for later use.
5. Nian gao must be eaten hot so its soft and sticky. There are three ways to re-heat the nian gao: Cut the cake as you would a pie, and re-steam however many pieces you wish until they are soft and sticky, about 5 to 8 minutes depending upon how many slices you are reheating. You may also heat in a microwave oven. Cover the nian gao and heat about 1 minute on high, or until soft. The nian gao may also be pan-fried in a lightly oiled non-stick skillet over medium heat. Lightly brown both sides for a crispy surface. Some people like to dip the slices in a beaten egg first, but I prefer to just fry the nian gao plain.

*Sometimes called Sweet Rice flour.

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