Nian Gao Sticky Rice Cake

the storied recipe For Chinese New Year... and Beyond!

[{"selector":"#anim-b4cda630-efe8-4e7f-9c0d-c900dd9956e4","keyframes":{"transform":["scale(1)","scale(1.01)","scale(0.999)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":3000,"easing":"ease-in-out","fill":"both","iterations":1}] Nian Gao is a super silky, chewy cake with a milky flavor. Made in many countries to celebrate the Lunar New Year, you can easily make this at home.

Contributed by my podcast guest, Emily Ho, this recipe bridges her American and Taiwanese relatives.

Basic Ingredients

1 pound glutinous rice flour 1⁄4 cup rice flour 12 oz milk (evaporated or any kind) 1 cup water 1 3⁄4 cup sugar 3 whole eggs 1 tsp baking soda 1⁄2 cup vegetable oil

Glutinous Rice Flour

is the key to the chewy, slippery, "easy to swallow" texture of Nian Gao. Do not confuse this with rice flour! It's easy to find this in Asian markets or on Amazon.

A one bowl cake...

You'll literally dump, crack (the eggs), and stir!! Lots of mix-ins optional!

Traditionally Steamed,

Emily's version can be cooked in the oven. The steaming process occurs simply by tightly covering the batter with foil.

Click to make Nian Gao for the Lunar New Year.

If you love a good food story, you’ve found the right place! Every week, a podcast guest shares a new story about a cherished recipe. The Storied Recipe is a unique podcast that effortlessly crosses the lines between the cooking, documentary, and culture genres.

Becky Hadeed

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