Nian Gao, translated as Chinese New Year Cake is a sweet sticky rice cake prepared from glutinous rice flour, sugar, and water. Traditionally it is most popular eaten during Chinese New Year. It is considered good luck to eat Nian Gao during this festive season as the Chinese believe eating Nian Gao has the symbolism of raising oneself taller, higher, or wealthier in each coming year.
I love Nian Gao, especially the homemade less sweet version. There are two easy methods to make Nian Gao at home. A modern quick version using a pressure cooker and traditional long hours steaming using a slow cooker.
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| Easy homemade Gula Melaka/ Brown Sugar Nian Gao - pressure cook 40 mins. |
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| Easy homemade Traditional Nian Gao - slow cook for 16 hours. |
Ingredients:
中文食谱：请在网页的右边点击Translate，然后选择中文翻译
Traditional Slow Cook Nian Gao:
200g Glutinous Rice Flour
180g Sugar
240g Water
Banana Leaves
Pressure Cook Nian Gao:
200g Glutinous Rice Flour
110g Brown Sugar
50g Gula Melaka/ Palm Sugar
285g Water
Banana Leaves
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Method:
1. Blanch the banana leaves in hot water, pat dry with kitchen towel and line the ramekins.
Traditional Nian Gao:
Mix all ingredients until the sugar has fully dissolved, pour through a strainer.
Pressure Cook Gula Melaka/ Brown Sugar Nian Gao:
Heat water and sugar till fully dissolved, let it cool. Mix the syrup with glutinous rice flour, pour through a strainer.
2. Pour the mixture into the lined ramekin, cover it with aluminium foil, place a rack in the pot. Add in hot water, 6 cups level (slow cook), 4 cups level (pressure cook).
Pressure Cook method: SEAL. Select Pressure Cook (HI), set 40 mins cook-time.
Slow Cook method: VENT. Select Slow Cook (HI), set 12 hours cook-time. Reset the timer and continue cooking for another 4 hours.
I've tested the Slow Cook power consumption. The power consumption is low, it's ok to use the slow cook mode to cook for long hours, you don't need to worry about your electricity bill. :D
Note: This traditional Nian Gao is a less sweet recipe. Feel free to add more sugar if you like it sweeter, the color and aroma would be better if added more sugar and cook longer. Previously when I did it at my mom's place, we slow cook Nian Gao for 22 hours to make dark brown color Nian Gao. If you've time, you can give it a try!
By readers, some feedback from those who have tried this recipe:
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| By Michelle Foo |
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By Michelle Foo
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| By Jolene Ang |
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| By Sharon Yeow |
