Nian gao (年糕) is a traditional Chinese dish commonly consumed during the Lunar New Year celebrations and other festivals. It is also known as "Chinese New Year cake" or "year cake." The name "nian gao" is a homophone for "higher year" or "advancing year," symbolizing progress, growth, and prosperity in the coming year.
Nian gao is made primarily from glutinous rice flour, sugar, and water. The mixture is steamed until it becomes sticky and gelatinous. It can be eaten as is, sliced and pan-fried, or added to other dishes for flavor and texture. Nian gao is often sweet, but there are savory variations as well.
In Chinese culture, nian gao is considered an auspicious food item and is believed to bring good luck, prosperity, and longevity when consumed during the New Year celebrations. It has a chewy texture and a slightly sweet taste, making it a popular treat enjoyed by many during the festive season.
Also check out my recipe for Baked Nian Gao
Ingredients:
300g glutinous rice powder
1200g dark brown sugar
220g water
Egg (for coating)
Oil (for pan-frying)
Instructions:
1. In a mixing bowl, combine glutinous rice powder, dark brown sugar, and warm water.
2. Mix well until you achieve a smooth, lump-free batter.
3. Line a cake tin with parchment paper to prevent sticking.
4. Pour the mixture into the prepared cake tin.
5. Place the cake tin in a steamer.
6. Steam the mixture for 1 to 1.5 hours until it solidifies.
7. Allow the steamed cake to cool to room temperature. For best results, refrigerate overnight to let it harden.
8. Once the cake has hardened, remove it from the cake tin and slice it into your desired pieces.
9. Beat an egg in a bowl.
10. Dip each slice of the rice cake into the beaten egg.
11. Heat oil in a pan over medium heat.
12. Place the egg-coated rice cake slices into the pan, cooking each side until golden brown and crispy.
13. Serve your pan-fried glutinous rice cakes warm.
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