Chinese New Year Cake / 年糕 (Niángāo)
Mini Chinese New Year sweet rice cakes (Niángāo) made with glutinous rice flour, brown sugar and mandarin or orange zest. Steam for 1 hour, then refrigerate for 24 hours as directed before unmoulding.
Ingredients
- 1 ½ cup (300 g) brown sugar
- 2 cup (475 ml) water, room temperature
- 3 cups (400 g) Glutinous Rice Flour
- 2 tbsp (12 g) Mandarin / Orange Zest
- Red Dates (jujubes) for decorations.
Instructions
- Add sugar to a pan. Place pan over LOW HEAT and stir constantly until sugar has melted.
- Carefully, add water to pan. Please be careful as splashing may cause burns.
- Turn off heat and set aside to let it cool completely,
- To a bowl, add glutinous rice flour and mandarin zest. Stir until combined.Then add cooled reserved sugar syrup, stirring constantly. Mix until well combined,
- Scoop batter to mold.
- Add water to steamer. Place mold in steamer, cover mold with aluminum foil to prevent water from dripping into the cake during steaming.
- Cover and steam over Medium High Heat for 1 hour.Check the level of water in steamer every 15 minutes.
- Remove mold from steamer and refrigerate for 24 hours before removing cake from mold.
- Decorate with red dates.
Video
Notes
Video timing: Steam over medium-high heat for 1 hour, checking the water level every 15 minutes. Refrigeration is a separate stage; follow the recipe before unmoulding.
A complete total is left unset because the recipe includes additional resting, rising, cooling, chilling or finishing stages. The preparation value is the existing estimate.