Ring in the new year with this delicious Chinese rice cake in two delectable flavors. Nian gao, traditionally made during Lunar New Year, uses glutinous rice flour to create a chewy texture. Keep it classic with original palm sugar-sweetened nian gao, or mix it up with the matcha flavor. Chill any leftover nian gao, then slice and pan-fry for a crispy, chewy treat.

Quick Info

⏱️ 70 min • 🍽️ 12 servings • ⭐ 67%

Nutrition

239 cal • 3g protein • 42g carbs • 6g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Vegan] • [Vegetarian] • [Desserts] • [Snacks] • [Pescatarian] • [Low-Calorie]

Ingredients

• 125 grams gula jawa (palm sugar) or dark brown sugar
• 1½ cups water
• 2 cups glutinous rice flour
• 2 teaspoons vegetable oil, plus more for greasing
• 6 whole dried dates or 2–3 chopped dried dates
• 1–2 teaspoons white sesame seeds
• 1⅓ cups coconut milk
• ½ cup granulated sugar
• 2 teaspoons vegetable oil
• 3 teaspoons matcha powder
• 3 tablespoons hot green tea
• 1½ cups glutinous rice flour
• 60 grams cooked sweetened adzuki beans
• 1 large egg, beaten

Instructions Preview

1. Make the original nian gao: In a small pan…
2. Add the rice flour to a medium bowl. Slowl…
3. Lightly grease 6 2½–3-ounce heat-proof bow…

…and 10 more steps

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Recipe by: Zhe • From: Tasty