My mum used to make the traditional nian gao at home most of the time unless she was really busy else we never eat the outside ones. I don’t like the outside ones as they are mostly too sweet and I am pretty sure they add preservatives as even mold don’t grow on it even after months. I found this simple recipe via Youtube and adjusted the portion size accordingly and the end result speaks for itself.
Ingredients (Makes 1 cake)
- 100 gm glutinous rice flour
- 50 gm wheat starch (澄面粉）
- 1 piece of brown sugar stick (片糖）
- 1 tbsp of brown sugar
- 200 ml of water
- Some oil to grease the steaming container
- Melt the brown sugar stick and spoonful of brown sugar with the water.
- Mix the glutinous flour together with the wheat starch with a whisk
- Pour the hot sugar water into the flour mixture bit by bit and stir until there are no more lumps. Sift mixture if there are a lot of lumps.
- Grease aluminium pan or baking pan with oil
- Pour mixture into pan and steam for 1 hour
Recipe from Josephine’s Receipes