Chinese New Year Cake 年 糕

There are some Chinese snacks/desserts that are eaten all year but some are reserved for Chinese New Year known as the special occasion snacks/desserts and this is definitely one of those. This popular yet traditional, sticky and sweet cake symbolizes of raising oneself taller in each coming year 年年有餘. The word 粘 (teem) means sweet and is identical in sound to 年(neen) meaning a year, and the word 糕 (go) meaning cake is identical in sound also pronounced as (go) 高, meaning high or tall. 年 糕 (Neen Go) sounds identical to 年高 (Neen Go) implying promotions at work or prosperity year after year. Hence Neen Go is a popular gift item during the New Year period.

During Chinese New Year, families would make snacks/desserts and especially neen go when they visit each other Bai neen 拜年 bringing them the symbolize meaning and good will to the families. Chinese people eat a lot of sugary desserts during the New Year as sweetness in foods usually symbolises a sweet life ahead and blessing for the future.

Okay now let me tell you more about this snack/dessert “cake.”
This “cake” is sweet in taste but the texture is something else! Don`t be fooled by the word cake! Unlike the usual soft, spongy cake this “cake” is actually a soft, non- doughy, sticky, fudgy, caramelised texture piece of amazing slab. As the cake cools down after steaming it will become hard. You just need to slice it and repeat the very last method step to reheat it before serving.

These slices are always served warm, pan fried to a golden crisp on both sides. You can even dip/ coat the slices in egg and then pan fry the slices. This is at the last stage.

Serves: 4-5
Prep Time: 15 minutes
Cooling time: 50 minutes for syrup and cake
Cooking Time: 1 hour

Ingredients

🧧 Chinese New Year Nian Gao (Sticky Rice Cake)

Ingredients

• 900g glutinous rice flour (this replaces 2 lb)
• 1 pack Chinese brown sugar slabs (usually around 350–400g)
• Approx. 1.4 litres liquid total (about 6 cups / 50oz)

Method

Melt the sugar

• • In a small pot, add 3 cups (700ml) water and the brown sugar slabs.
  • Heat gently until fully dissolved.
  • Once melted, top up with additional water so the total liquid reaches 1.4 litres (about 6 cups / 50oz).
  • Let the sugar water cool to room temperature.
  • Mix the batter
    
    • In a large bowl, add the 900g glutinous rice flour.
    • Slowly pour in the cooled sugar water, whisking until smooth and lump-free.
    • Steam
      
      • Grease a round tin or loaf pan well.
      • Pour in the batter.
      • Steam over medium heat for 1 to 1½ hours, covered.
      • The cake is ready when a chopstick inserted in the centre comes out clean.
      • Skim off any excess water that collects on top during steaming.
      • Cool completely
        
        • Remove from heat and let cool fully.
        • As it cools, it will firm up and become sliceable.

To Serve (the best part 😌)

• Slice the cooled nian gao.
• Dip each slice into beaten egg.
• Pan-fry on medium-low heat for about 1 minute per side, until golden and slightly crispy outside, soft and chewy inside.

And that’s it — proper homemade prosperity cake.