The Lunar New Year occurred on January 22. In China, this is the biggest holiday of the year. In fact, lots of businesses close around the new year such that workers can celebrate with their families. The trains are not just packed with travelers but also with gifts people bring for family members. A typical dessert eaten around the Lunar New Year is nian gao, which in English, translates to “year cake”. People believe that eating this will bring much prosperity.
Nian gao is a sticky rice cake that’s chewy and soft. Although eating sweets in excess is generally not advisable, I think nian gao is such a simple dessert to make. Mixing all the ingredients together usually does not take more than 10-15 minutes. Furthermore, it’s a gluten-free dessert that doesn’t have that gritty taste that some gluten-free items have. So, it’s great for those with Celiac Disease or those who experience gluten intolerance. Below is my mom’s recipe for nian gao.
What You’ll Need:
1 Lb Glutinous Rice Flour (although “glutinous” is in the name, it’s gluten free)
1 cup white granulated sugar
½ cup vegetable oil
2 ½ cups milk (I typically use 2%. I recommend skipping the skim to have more flavor)
1 teaspoon baking powder
3 eggs
- Mix all the dry ingredients together. Try to get rid of any clumps.
- Beat the eggs together. Mix that with the milk and vegetable oil. Pour this liquid atop the dry mix. Mix evenly. Mixing may take a few minutes.
- Pour the mixture into a greased 13×9 pan. Pop into a 350 °F oven for 50-55 minutes.
- Cut then enjoy.
Some people like to put jujubes or walnuts in their nian gao. I prefer a plain nian gao. But you’re welcome to experiment and add those items!