the storied recipe
For Chinese New Year... and Beyond!
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.
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
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.
You'll literally dump, crack (the eggs), and stir!! Lots of mix-ins optional!
Emily's version can be cooked in the oven. The steaming process occurs simply by tightly covering the batter with foil.