Chewy Nian Gao Sticky Rice Cake Recipe
A traditional Chinese sticky rice cake with a chewy, elastic texture made from glutinous rice flour and dark brown sugar, steamed to perfection. Perfect for Lunar New Year, family gatherings, or as a sweet, comforting treat.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Chinese
Ingredients
- 2 cups (240g) glutinous rice flour
- 1 1/4 cups (250g) dark brown sugar, packed
- 1 1/2 cups (360ml) lukewarm water
- 2 tablespoons vegetable oil (canola or sunflower)
- 1 teaspoon vanilla extract or a few drops of almond extract (optional)
- Toasted sesame seeds or shredded coconut for garnish (optional)
Instructions
- Prepare your steamer by filling the bottom pot with water and bring it to a gentle boil over medium heat. Ensure enough water to steam for about 45 minutes without drying out.
- In a mixing bowl, combine the dark brown sugar and lukewarm water. Stir until the sugar fully dissolves, creating a fragrant caramel-like syrup.
- Stir in the vegetable oil and optional vanilla or almond extract to keep the cake moist and add subtle aroma.
- Gradually sift the glutinous rice flour into the sugar mixture while stirring continuously until you get a smooth, thick batter with no lumps. The batter should be pourable but thick enough to coat the back of a spoon.
- Lightly oil your steaming pan or dish to prevent sticking. Pour the batter into the pan and smooth the top with a spatula.
- Place the pan in the steamer. Cover with a clean kitchen towel and then the lid to prevent water droplets from falling onto the batter. Steam over medium heat for about 40-45 minutes. Check the water level occasionally to keep it from drying out.
- Check for doneness: the cake should appear glossy and slightly translucent. Insert a toothpick; it should come out clean or with a few moist crumbs (not wet batter). The texture should be chewy and elastic.
- Allow the cake to cool completely in the pan to set properly, about 30 minutes. Serve at room temperature or lightly pan-fried in slices if desired.
Notes
Use only glutinous rice flour for the signature chewy texture. Dark brown sugar adds depth and caramel flavor; light brown sugar can be used for milder sweetness. Steam gently with a towel under the lid to catch condensation and avoid water dripping on the batter. Cool completely before slicing to prevent crumbling. Leftover slices can be pan-fried for a crispy contrast. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: About 1/8 of the cak
- Calories: 180
- Fat: 3
- Carbohydrates: 40
- Protein: 1
Keywords: Nian Gao, sticky rice cake, glutinous rice flour, Chinese dessert, Lunar New Year, chewy rice cake, steamed cake, vegan dessert, gluten-free dessert