A traditional dessert for Chinese New Year with a chewy and sticky texture.
‘Gao’ has the same pronunciation as ‘high’. ‘Nian’ means ‘year’. So ‘nian gao’ is symbolic for ‘every year a greater success’. This puts ‘nian gao’ on the must-have list for Chinese New Year.
If you like it looking fancy, dust the cake with a mixture of peanuts, sesame seeds, sugar and desiccated coconut.
- 3 cups of glutinous rice flour (sticky rice flour), it is gluten free
- 1 cup of rice flour (if you prefer your cake very stickily, replace this with glutinous rice flour)
- 1 cup of light coconut milk
- 1/2 tsp ground cinnamon
- 1 cup of boiling water
- pinch of salt
- 1/2 cup of dark brown sugar
- a few thinly sliced piece of ginger, julienned
- 3 cardamom, spited in half
Topping – peanut, sesame seeds, sugar and coconut
- 1/3 cup peanuts, lightly toasted, crushed
- 1/3 cup sesame seeds, lightly toasted
- 1/3 cup caster sugar or raw sugar
- 2/3 cup desiccated coconut, lighted toasted
- Homemade syrup – in a saucepan, bring 1 cup of boiling water to boil, add salt, dark brown sugar, ginger and cardamom; stir until the sugar is fully dissolved; drain the liquid through a sieve, discard the solids; set aside to cool
- In a mixing bowl, mix glutinous flour, rice flour, coconut milk, homemade syrup, ground cinnamon
- Line a cake tin with cling wrap; pour the batter into the tin; steam in a steamer for approximately 30 minutes; Time required will depend on the thickness of the cake; insert a skewer into the cake to make sure it comes out clear
- Cool completely before cutting into thin slices with a knife dusted with the topping
- Dust all sides of each slice with a mixture of peanut, sesame seeds, sugar and coconut (this will stop them from sticking together)