Nian Gao (Chinese Sticky Rice Cake) with Brown Sugar
🧂 Ingredients
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- 500 grams white glutinous rice flour
- 250 grams brown sugar/palm sugar
- 100 grams granulated sugar
- 400 ml thick coconut milk
- 300 ml water
- 2 leaves pandan leaves
- 1/2 tsp salt
- 2 tbsp vegetable oil for greasing the pan
- 100 grams coarsely grated coconut (optional, for topping)
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👩🍳 Instructions
- 1 Boil the brown sugar, granulated sugar, water, and pandan leaves in a pot while stirring until the sugar is completely dissolved and the mixture comes to a boil. Strain to remove any impurities from the brown sugar, then set aside until slightly cooled.
- 2 Mix the thick coconut milk and salt into the strained sugar syrup, and stir until well combined.
- 3 Gradually add the glutinous rice flour into the liquid mixture while sifting it in, stirring continuously with a whisk or spatula to prevent lumps, until the batter is smooth and runny (similar to a thick crepe batter).
- 4 Strain the batter once more to make sure there are no remaining flour lumps.
- 5 Grease a round or square pan (about 20 cm / 8 inches in diameter) evenly with vegetable oil; you may line it with banana leaf for extra aroma.
- 6 Pour the batter into the pan to a thickness of about 3-4 cm (1.2-1.6 inches).
- 7 Steam over medium heat for 45-60 minutes until the batter is cooked through, firm, and has turned a glossy brown color. Cover the steamer with a cloth so that water droplets don't drip onto the batter.
- 8 Poke with a skewer to check for doneness (no runny batter should stick to it). Remove and let cool completely at room temperature, for at least 6 hours or overnight, so the texture sets and is easy to slice.
- 9 Once cooled and set, cut the cake to your liking. It can be enjoyed as is, rolled in grated coconut, or dipped in beaten egg and pan-fried until the surface turns golden brown and crispy.
💡 Tips
• Make sure to strain the batter twice so the finished cake is truly smooth with no flour lumps.
• The cake must be completely cool and set before slicing - ideally let it sit overnight at room temperature, or chill it briefly in the fridge to make it easier to cut neatly.
• For a version many people love, slice the cake, dip it in beaten egg, and pan-fry briefly over low-medium heat until golden brown - the result is a sweet, savory flavor with a delightful crispy-chewy texture contrast.
• Use good-quality brown sugar/palm sugar, as this determines the depth of the caramel flavor in the cake.
📊 Nutrition Facts / serving
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