Red Bean Nian Gao
Nian Gao, the beloved sticky, chewy Chinese New Year cake, is more than just a sweet treat, it’s a symbol of growth, prosperity, and good fortune.
Preparation time: Overnight
Ingredients:
- 400 g glutinous rice flour
- 250 g sugar (adjust to taste)
- 350 ml water
- 250 g sweet red bean paste (optional)
- 2 tbsp oil
- Batter for Frying
- 1 egg
- 3 tbsp plain flour
- 2 tbsp cornstarch
- 4–5 tbsp water (adjust for medium-thick batter)
- Oil for deep frying
- 400 g glutinous rice flour
- 250 g sugar (adjust to taste)
- 350 ml water
- 250 g sweet red bean paste (optional)
- 2 tbsp oil
- Batter for Frying
- 1 egg
- 3 tbsp plain flour
- 2 tbsp cornstarch
- 4–5 tbsp water (adjust for medium-thick batter)
- Oil for deep frying
How To Make Red Bean Nian Gao
- In a bowl, dissolve sugar in warm water. Add glutinous rice flour and mix until smooth with no lumps. Grease a round cake pan lightly with oil. Pour half the batter into the pan. Spread red bean paste evenly over the batter. Pour the remaining batter on top and smooth the surface. Steam over medium heat for 45–60 minutes until firm. Cool completely (best overnight) before slicing.
- For the batter –Whisk together egg, flour, cornstarch, and water into a smooth batter. Slice niangao into 1 cm thick pieces. Dip slices into batter and pan-fry in medium oil until golden and crispy on both sides.
- Resting the niangao overnight makes slicing much easier. Fry on medium heat, not high, so inside becomes soft while outside turns crisp. For traditional Taiwanese style: sandwich a thin slice of sweet potato or taro with the niangao before dipping in batter.