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Try SavoraVegan Gluten-Free Nian Gao (Sweet Sticky Rice Cake)
Enjoy this chewy, sweet, and satisfying take on the classic Chinese New Year treat, adapted to be both vegan and gluten-free! Perfect for a festive dessert or a comforting snack.
Ingredients
- Glutinous Rice Flour1 cup
- Tapioca Starch1/4 cup
- Coconut Milk1 cup
- Brown Sugar1/2 cup
- Vegan Butter1 tablespoon
- Vanilla Extract1/2 teaspoon
- Pinch of Salt1/8 teaspoon
- Sesame Seeds1 tablespoon
- Neutral Oil1 teaspoon
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Learn MoreMethod
Lightly grease a heat-safe dish (about 6-inch diameter) with neutral oil. This will prevent the Nian Gao from sticking.
In a mixing bowl, whisk together the glutinous rice flour, tapioca starch, and salt.
In a saucepan, combine the coconut milk and brown sugar. Heat over medium heat, stirring constantly, until the sugar is fully dissolved. Remove from heat.
Slowly pour the warm coconut milk mixture into the dry ingredients, whisking continuously to prevent lumps. Add the vanilla extract and melted vegan butter. The batter should be smooth.
Pour the batter into the prepared dish. Sprinkle sesame seeds evenly over the top.
Steam the Nian Gao for 45-60 minutes, or until a toothpick inserted into the center comes out clean. Check the water level in your steamer periodically and add more if needed.
Once cooked, remove from the steamer and let it cool completely in the dish. This will help it firm up.
Once cooled, cover and refrigerate for at least 2 hours (or overnight) to firm up further. This makes it easier to slice.
To serve, slice the Nian Gao into desired shapes (rectangles or squares are common).
Optional: Pan-fry the slices in a little oil until golden brown and slightly crispy for added texture and flavor.
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