Nian Gao

Nian gao (年糕) or Chinese New Year rice cake is a classic and traditional food like turnip cake, taro cake, pineapple cake and sesame balls. Often, Chinese people make and consume it especially during lunar new year. This nian gao recipe is tasty, simple and easy with an instant pot and stove top method. Let’s learn how to make Chinese New Year cake nian gao with step by step photos, tips and a video tutorial!

Love Chinese food? Check out this salt & pepper squid, pan fried buns, crispy noodles, steamed meatballs, lobster yee mein, claypot rice and pan fried dumplings recipes. 

What is nian gao (年糕)?

Nian gao, also known as rice cake or New Year cake, is a traditional Chinese dish like turnip cake, taro cake, pineapple cake, braised mushrooms and sesame balls. It is commonly consumed during the Chinese New Year celebration.

The name nian gao (年糕) is a homonym for "higher year" or "advancing year" in Chinese. It symbolizes progress, growth, and the promise of a better year. In Chinese culture, consuming nian gao during the New Year is believed to bring good luck, prosperity, and longevity.

Nian gao (年糕) is made from glutinous rice flour. It is a sweet cake popular in the southern part of China and usually added with brown sugar slabs. Hence, it has a distinct dark yellowish color.

Traditionally, the paste is poured into a cake pan and steamed until it solidifies. Besides, different areas have different types of New Year cake, depending on regional variations and personal preferences.

Why do Chinese people eat nian gao (年糕)? 

Eating nian gao (年糕) during the Lunar New Year is a tradition and rooted in Chinese culture. It is associated with several symbolic meanings and beliefs. 

Symbol of prosperity and growth:  

The word "nian gao" (年糕)  sounds like "higher year" or "advancing year" in Chinese. Consuming it is believed to symbolize progress, growth, and the hope for a better and more prosperous year ahead.

Family unity and harmony: 

The sticky and cohesive nature of nian gao (年糕) represents family unity and the wish for harmony within the family. It is often shared among family members during the New Year celebration.

Traditional custom: 

Nian gao (年糕) has been a part of Lunar New Year celebrations for centuries, making it a deeply rooted tradition in Chinese culture. People continue to observe this custom as a way to connect with their cultural heritage and pass down traditions to future generations.

What does Chinese New Year nian gao (年糕) taste like?

Nian gao (年糕) has a unique taste and texture. Fresh steamed Chinese New Year sweet rice cake is sweet, sticky and chewy. The flavor is mildly sweet. But, it can vary depending on additional ingredients or toppings added during preparation.

Some variations may include coconut, red bean paste, or sesame seeds, enhancing the overall taste. Most people will let it cool down and slice them into thicker pieces before serving. Or, some like to pan fry nian gao (年糕) because outside is a little crispy. 

Is nian gao the same as mochi?

Nian gao (年糕) and mochi have some similarities. They are distinct traditional foods from different East Asian cultures. Both are made from glutinous rice or glutinous rice flour, giving them a chewy and sticky texture. However, there are differences in their preparation, flavor, and cultural significance.

Nian gao is a Chinese New Year culture food. It is typically made by steaming glutinous rice flour, sugar and water until it solidifies into a sticky cake. Also, it has a mild sweetness. Often, eaten during the Lunar New Year celebrations and as a symbol of good luck and prosperity.

On the other hand, mochi is a Japanese term for rice cake made by glutinous rice flour or glutinous rice pounding until it becomes a smooth and elastic dough. The dough is then molded into various shapes and sizes. Mochi can be filled with sweet or savory ingredients, such as red bean paste, ice cream, or fruit. It is consumed throughout the year and is a staple in Japanese cuisine.

Steamer VS instant pot method:

As I remembered, my uncles and aunts made sweet nian gao for Chinese New Year. They used their hands to mix the glutinous rice flour and sugar into a paste-like texture and pour them into a container with banana leaves, then steaming them over the stove for 1-1.5 hours depending on how deep the pan you use. 

However, in this Chinese New Year nian gao recipe, I like to use an instant pot pressure cooker to cook it because it is easier, faster and convenient. 

How to store Chinese New Year nian gao? 

Here are some guidelines for how to store nian gao properly and maintain its freshness and texture. 

Room temperature:

When the nian gao is freshly made, you may choose to store it at room temperature. Keep it in a cool, dry place away from direct sunlight. Make sure to cover it to prevent it from drying out. It can keep it out for 1-2 days during the winter season. 

Refrigeration: 

But, it is best to store it in the refrigerator if possible. Place the nian gao in an airtight container or wrap it tightly in plastic wrap. This helps prevent drying and keeps it from absorbing odors from the refrigerator.

Freezer: 

Besides, you can freeze them for longer-term storage. Cut it into smaller portions before freezing to make it easier to thaw only what you need. Wrap each portion tightly in plastic wrap or use freezer bags. The frozen rice cakes can last for several months when you store them properly. 

Ensure to store nian gao in an airtight container to be well-protected from humidity. Also, periodically check stored nian gao for any signs of mold. If you notice any, discard them immediately.

How to reheat Chinese New Year rice cake?

You can steam them for 10-15 minutes or until it reaches the desired softness. Or, cover the rice cake with a wet paper towel, microwave it for 30 seconds to 1 minute until it reaches the desired temperature.

The most popular way is to pan fry the nian gao. Add a small amount of oil into a non-stick pan, Then, pan fry the slices for a few minutes on each side until they are heated through and have a slightly crispy exterior.

Cooking tips for how to make instant pot Chinese New Year nian gao:

• In a mixing bowl, mix the ingredients very well.
• Remember to grease a cake pan
• Pour the mixture into a cake pan and remove excess bubbles
• Cover the flour mixture with a foil and and cook it at high pressure for 30 minutes and naturally release the pressure.
• Before covering the foil try to mix the mixture again
• Fresh steamed Chinese new year sweet rice cake is sticky and chewy, so let it cool down before slicing it. The best is to refrigerate them before slicing it and pan fry them to warm up. 

FAQs:

Instructions for how to make nian gao:

1. In a mixing bowl, add 1.5 cups of brown sugar and ¼ cup of wheat starch.

2. Then, add 1&¼ cups of glutinous rice flour, ½ cup of coconut milk and 1 cup of water.

3. Mix it very well.

4. Next, spray some oil and use a brush to brush the oil evenly around the cake pan.

5. After that, pour the mixture over the greased cake pan (my cake pan is about 6.5 inches wide) and use a spoon or strainer to remove excess bubbles. 

6. Pour a cup of water into an instant pot pressure cooker and add a rack.

7. Cover the flour mixture with a foil. (Before covering the foil try to mix the mixture again). 

8. After that, put the flour mixture into the instant pot, close the lid and vent. Push the manual button, adjust the time for 30 minutes at high pressure and naturally release the pressure.

9. Put a plate on top of the cooked nian gao. Then, flip it and decorate with a dried jujube in the middle of the cake.

Pan Fry:

10. You can wait until it cools down then slice it.

11. However, it is easier to slice it after refrigerating the Chinese New Year sweet rice cake.

12. After refrigerating the nian gao, add ½ tablespoon of vegetable oil into a non-stick pan. Then, pan fry both sides for about 1-2 minutes at medium fire. (Some people like to dip the nian gao with eggs and pan fry them.)

Enjoy this simple and tasty Chinese New Year cake nian gao recipe! Also, check out these congee with pork & century egg, black glutinous rice dessert, white cut chicken, taiyaki, wonton soup, crab stir fry, ham fried rice, steamed pork ribs and taro bun recipes.

Stove top method:

1. In a mixing bowl, add 1.5 cups of brown sugar and ¼ cup of wheat starch.
2. Then, add 1&¼ cups of glutinous rice flour, ½ cup of coconut milk and 1 cup of water.
3. Mix it very well.
4. Next, spray some oil and use a brush to brush the oil evenly around the cake pan.
5. After that, pour the mixture over the greased cake pan (my cake pan is about 6.5 inches wide) and use a spoon or strainer to remove excess bubbles. 
6. Pour 12 cups of water into a steamer and add a rack. Turn on a high fire.
7. Cover the flour mixture with a foil. (Before covering the foil try to mix the mixture again). 
8. When the water is boiling, put the flour mixture into the steamer. Cover the lid and steam for 60 minutes at medium high fire. (Add more water if needed.)
9. After steaming, put a plate on top of the cooked nian gao. Then, flip it and decorate with a dried jujube in the middle of the cake.
10. You can wait until it cools down then slice it.
11. However, it is easier to slice it after refrigerating the Chinese New Year sweet rice cake.
12. After refrigerating the nian gao, add ½ tablespoon of vegetable oil into a non-stick pan. Then, pan fry both sides for about 1-2 minutes at medium fire. (Some people like to dip the nian gao with eggs and pan fry them.)

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