Nian Gao (Chinese New Year Sticky Rice Cake)
A dense, chewy brown sugar rice cake, steamed for luck at New Year and then pan fried until crisp and golden at the edges.
- Time1 hr 30
- LevelMedium
- Costabout £0.34 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Grease an 18 cm round or square tin with oil and line the base with baking paper. Set up a steamer large enough to hold the tin.
- 2
Dissolve the sugar in the hot water, stirring, and leave to cool until just warm.
10 min - 3
Whisk the sugar syrup and the 2 tbsp oil into the glutinous rice flour until completely smooth, with no lumps. Strain into the tin and sprinkle over the sesame seeds.
- 4
Cover the tin tightly with foil. Steam over a steady simmer for 50 minutes, topping up the water if needed, until set and glossy.
50 min - 5
Cool completely in the tin, at least 2 hours, then run a knife round the edge and turn out. It cuts best when cold.
- 6
Slice into 1 cm pieces. Fry in a nonstick pan with a little oil over a medium heat for 2 to 3 minutes each side, until crisp outside and soft and stretchy inside.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
