Ingredients
Rice Cake Ingredients
- 12 fl ounces full fat coconut milk (usually 1 can)
- 1¼ cups dark brown sugar (packed) or Chinese black sugar
- Pinch of salt (optional)
- ½ cup cold water
- 12 ounces glutinous rice flour
- 4 ounces rice flour
- Dry jujube (optional for garnish)
Instructions
- Prepare Sweetened Coconut Milk: In a saucepan over medium heat, combine the full fat coconut milk, dark brown sugar, and a pinch of salt. Stir frequently until the sugar fully dissolves, ensuring the coconut milk does not boil. Remove from heat.
- Cool Coconut Mixture: Add cold water to the sweetened coconut milk and stir well. Let this mixture cool until it is warm to the touch.
- Prepare Steaming Setup: Bring a pot or pan of water to a boil and fit it with a bamboo steam basket or steaming rack. Lightly grease an 8-inch cake pan with nonstick spray.
- Mix Rice Flours: In a large heatproof bowl, whisk together the glutinous rice flour and rice flour to combine well.
- Create Batter: Gradually pour the warm coconut milk mixture into the rice flour while continuously whisking. Continue until the batter is smooth with no lumps, resembling the consistency of condensed milk.
- Strain Batter (Optional): Pass the batter through a sieve to remove any remaining lumps for an even smoother texture.
- Pour Batter and Garnish: Transfer the batter into the greased cake pan, then firmly tap the pan on the counter to release large bubbles. Place a dry jujube in the center on top of the batter if using.
- Cover with Foil (Optional): Cover the cake pan with foil to help create a smooth surface. Remove the foil about 45 minutes into the steaming if you choose to cover.
- Steam Rice Cake: Place the cake pan in the steaming basket and steam over medium heat for 55 minutes to 1 hour. The cake is done when a skewer inserted into the center comes out translucent and sticky like mochi.
- Cool Rice Cake: Carefully remove the cake pan and allow the rice cake to cool at room temperature until comfortable to handle. Flip the pan to remove the rice cake and cool completely. Refrigerate overnight or for up to 3 to 4 days for best texture.
- Slice Rice Cake: Once chilled, cut the rice cake in half and then slice into ¼ inch thick pieces. Be cautious of jujube pits if used.
- Pan Fry Rice Cake: Heat a small amount of oil in a nonstick pan over medium-high heat. Arrange slices in the pan and fry for 1 to 2 minutes on each side until golden brown.
- Serve: Remove the fried slices from the pan, let them cool slightly, and enjoy warm.
Notes
- The pinch of salt in the coconut milk is optional but helps balance the sweetness.
- Using both glutinous rice flour and regular rice flour provides the ideal texture for Nian Gao.
- Steaming time may vary slightly depending on the steam intensity; always check the texture with a skewer.
- Covering with foil during steaming creates a smoother top but can be omitted if preferred.
- Dry jujubes are optional for garnish but add a traditional touch; be careful of pits when slicing and eating.
- Refrigerating the steamed rice cake overnight improves firmness, making it easier to slice and pan-fry.
- Pan frying adds a crispy golden crust contrasting the chewy interior for delicious variation.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Steaming
- Cuisine: Chinese
