Nian Gao Chinese New Year Cake

Chinese New Year rice cake nian gao with dried jujube in the middle

Nian gao is a traditional Chinese New Year cake that is made from glutinous rice. Also, it is a symbolism of good luck to eat nian gao during Chinese new year or lunar new year.

Course Dessert, Snack

Cuisine Asian, Chinese

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 233kcal

Author Tracy O.

Ingredients

1.5 cups Brown sugar
¼ cup Wheat starch
1 &¼ cups Glutinous rice flour
½ cup Coconut milk
1 cup Water
1 Dried jujube (For decoration)

Instructions

In a mixing bowl, add 1.5 cups of brown sugar and ¼ cup of wheat starch.
Then, add 1&¼ cups of glutinous rice flour, ½ cup of coconut milk and 1 cup of water.
Mix it very well.
Next, spray some oil and use a brush to brush the oil evenly around the cake pan.
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.
Pour a cup of water into an instant pot pressure cooker and add a rack.
Cover the flour mixture with a foil. (Before covering the foil try to mix the mixture again).
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.
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.
You can wait until it's cool down then slice it.
However, it is easier to slice it after refrigerating the Chinese new year sweet rice cake.
After refrigerating the nian gao, add some 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.)

Video

Notes

Cooking tips for how to make instant pot 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-frying them.

Nutrition