Growing up, nian gao aka Chinese New Year Mochi Cake is a common sight in my household around Chinese New Years. We eat it steamed or pan fried– my favorite is freshly steamed because its warm, superrr soft and chewy. Frying creates a more complex texture, flavor and almost makes it sweeter with the caramelization of the sugars on the outside adding a nice crunch. Either way, both methods are delicious.
Nian gao can be prepared in various ways depending on the region, but it is most commonly made with brown sugar and adorned with red dates. My parents typically makes a white mochi version, using all white sugar instead of brown, and they scatter blanched peanuts throughout in addition to red dates for added texture and flavor. Recently I have been seeing more of the brown sugar variety enjoyed at home as well!
This recipe gives you the option to make my family’s version by just replacing the brown sugar with white and adding in blanched peanuts. White sugar is sweeter than brown sugar, so make sure add slightly less than the required amount for brown sugar.
Looking for more Lunar New Year treats? Check out these recipes:
- Sourdough Discard Dumpling Wrappers
- Almond Cookies
- Nian Gao (CNY Cake) Butter Mochi Muffins
- Muah Chee aka Peanut Mochi
Nian Gao (Chinese New Year Cake)
Equipment
Ingredients
- 100 g water hot
- 30 g cane sugar
- 30 g brown sugar
- pinch salt
- 95 g glutinous rice flour
- 25 g rice flour
- red dates to decorate
- blanched peanuts optional
Instructions
- Prepare a small heat-safe bowl, baking dish, or silicone mold (about 2 cups in volume) by spreading a thin layer of oil. This will help the mochi cake come out easier.
- Fill a pot with water and set a steam basket on top. Lightly oil the bowl or dish you plan to steam in.
- Dissolve the sugars and salt in water. In a separate bowl, mix glutinous rice flour and rice flour, then add it to the sugar mixture, stirring until evenly combined.
- Pour the mixture into your prepared dish. Cut a red date into pieces and place them cut-side down on top of the batter. Optionally, top with blanched peanuts.
- Transfer the dish to the steam basket, cover, and bring the water to a boil over high heat. Once boiling, reduce to medium heat and steam for 30 minutes.
- Let the nian gao cool completely. To serve, cut into slices and either re-steam or pan-fry until golden.
