Nian Gao is a popular Chinese New Year dessert. It’s a rice cake made of glutinous rice flour, brown sugar, and water or coconut milk. The batter is steamed until firm and sticky.
This glutinous rice cake is popular during Chinese New Year for gift-giving to family and friends. Because Nian Gao means “higher year” and also symbolizes prosperity or good fortune. To wish the person that received the cake, good luck and to be successful in the year ahead.
Traditionally eaten and served in thick slices during Chinese New Year. Typically dipped in beaten egg then pan-fried and served with sweetened milk or condensed milk. Similar to Sesame Balls it has a chewy texture. It is also commonly served for breakfast or snacks and is great to eat with hot coffee or tea.
In the Philippines, this sticky sweet rice cake (Nian Gao) is called “Tikoy”. Recently have had a variety and flavors added to it. Such as Ube, Pandan, mung bean, and peanut.
How to Make Nian Gao (Tikoy)
Step 1. Make the Brown sugar syrup. In a saucepan, add brown sugar and water. Over medium heat, melt the sugar and set aside to warm temperature.
Step 2. Prepare the steamer. Fill the steamer with water and bring it to a boil on medium heat. Meanwhile, make the batter.
Step 3. Make the glutinous rice cake batter. In a medium-sized bowl, mix the glutinous rice flour, tapioca starch, and salt. Mix with the brown sugar syrup until smooth. Add the canola oil and vanilla. Mix until well blended. Strain the batter to ensure it is lump-free and smooth.
Add a red color. Separate half a cup of the batter then add red paste icing color if desired. This is optional, skip this method if you prefer not to add color on top of the Nian Gao.
Step 4. Prepare the pans. Grease the pans generously with canola oil or butter. For easy removal of the sticky rice cake, line the pans with greased parchment paper or banana leaves if available. Pour the batter into the greased pans.
Step 5. Steam the glutinous rice cake. Place the glutinous cake batter on the steamer. Steam for 45 minutes until set and solidify. Make sure to have enough water for steaming the cake.
Add the red-colored batter and cover the top with parchment paper to prevent the water drops on the cake. Steam for another 15 to 20 minutes. Check the water of the steamer and add more water if needed.
Step 6. Cooling the cake. Allow the cake to cool completely and get firm at room temperature or overnight. Make sure to cover it to avoid drying out.
Step 7. Slice the cake with a greased knife. You can eat or serve it the way it is or pan-fried.
Step 8. Pan-frying Nian Gao is similar to French toast. Preheat a frying pan and drizzle with oil or melt the butter. Dip the sliced Nian Gao (Tikoy) into a beaten egg. You can season the egg to your liking or you can pan-fry it without the egg. Pan-fry for about 2 minutes on each side or until golden.
Pan-frying the Nian Gao is not only to make it soft and to add texture but more delicious and flavorful.
Step 9. Serve. Add sesame seeds if desired. Serve with condensed milk or sweetened evaporated milk and of course, it’s also optional.
Storing Nian Gao (Tikoy)
Store in a sealed container then place it in a cool dry place at room temperature for up to two days. Refrigerate for up to 5 days in a sealed container. It freezes well too and can be frozen for up to 6 months. Make sure to wrap or in a tightly sealed container to retain the quality of the cake. Thaw overnight in the refrigerator, then slice and pan-fry.
More Sticky Rice Recipes
Instant pot Suman as Lihiya (Sticky rice cake)
Nian Gao (Tikoy) Chinese New Year Rice Cake
Watch How to Make It
Equipment
- 2 of 5"×2" round pans
- Steamer
Ingredients
- 3 cups glutinous rice flour
- ¼ cup tapioca starch
- ⅛ tsp salt optional
- 2 cups water or coconut milk
- 250 g brown sugar or to taste
- 1 tbsp vegetable oil
- 1 tsp vanilla Or orange flavor or zest of orange
- Icing red paste color optional
For Pan-frying
- 2 tbsp butter or canola oil
- 1 egg beaten
- 1 tbsp sesame seeds optional
Instructions
- Make the Brown sugar syrup. In a saucepan, add brown sugar and water. Over medium heat, melt the sugar and set aside to warm temperature.
- Prepare the steamer. Fill the steamer with water and bring it to a boil on medium heat. Meanwhile, make the batter.
- Make the glutinous rice cake batter. In a medium-sized bowl, mix the glutinous rice flour, tapioca starch, and salt. Mix with the brown sugar syrup until smooth. Add the canola oil and vanilla. Mix until well blended. Strain the batter to ensure it is lump-free and smooth.
- Add color to the batter (optional). Separate half a cup of the batter then add red paste icing color if desired.
- Prepare the pans. Grease the pans generously with canola oil or butter. For easy removal of the sticky rice cake line the pans with greased parchment paper or banana leaves if available. Pour the batter into the greased pans.
- Steam the glutinous rice cake. Place the glutinous cake batter on the steamer. Steam for 45 minutes until set and solidify. Add the red-colored batter and cover the top with parchment paper to prevent the water drops on the cake. Steam for another 15 to 20 minutes.
- Cooling the cake. Allow the cake to cool completely and get firm at room temperature or overnight.
- Slice the cake with the greased knife and serve it the way it is or pan-fried.
- Pan-frying Nian Gao. Preheat a frying pan and drizzle with oil or melt the butter. Dip the sliced Nian Gao (Tikoy) into a beaten egg. You can season the egg to your liking or you can pan-fry it without the egg.Pan-fry the for about 2 minutes on each side or until golden.
- How to serve. Add sesame seeds if desired. Serve with condensed milk or sweetened evaporated milk.
