Nian Gao is a Mandarin word that means higher year. It is a name given to a Chinese sweet made from glutinous rice flour.
While Nian Gao can be eaten all year round, it is most popular at Chinese New Year celebrations.
As part of my exploration into multicultural desserts, this year I decided to try making Nian Gao. I’ve never attempted making an Asian inspired dessert before, and to be honest the procrasti-baking was real! It took a while, but I braved up, and tried my luck…
The recipe I used was adapted from one I found at the following link, with a few twists of my own.
Nazzy Bakers Chinese New Year Cake : Nian Gao
500g glutinous rice flour
4 large eggs beaten
1tsp coconut essence
2 1/2 cups caster sugar
3 cups milk
3 tblsp melted butter
1/2 cup toasted desiccated coconut
1) Pre-heat oven to 180 degrees Celsius.
2) Whisk together all the wet ingredients.
3) Then add the sugar and glutinous rice flour and whisk again well.
4) Pour the mixture into a greased and lined baking dish.
5) Bake the cake for 20-25 minutes, then sprinkle the toasted coconut on top, and bake again till cooked and browned on the top and sides.
6) Once cooked, allow the Nian Gao to cool, and then cut into squares and serve.
** I had some dried rose buds, which I crushed and sprinkled over for some colour
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xx NaZzYbAkEr xx