This Baked Nian Gao (Sticky Rice Cake) is a delicious twist on the traditional steamed rice cake. It’s made with simple ingredients, baked to golden perfection, and has a soft, chewy interior with a slightly crispy top.
The Meaning of Nian Gao
Baked Nian Gao is more than just a delicious treat; it carries a beautiful cultural significance. The word “年” (nian) means “year,” while “糕” (gao) translates to “cake,” making Nian Gao a cake for the New Year. The pronunciation of “年糕” is similar to “年高” (nian gao), which signifies a wish for improvement and prosperity in the coming year.
Eating Nian Gao during Chinese New Year symbolizes hopes for a better life—one where career, status, and achievements keep rising, just like the layers of the cake.
Traditional Nian Gao: Steamed to Perfection
Traditionally, Nian Gao is steamed, resulting in a soft, chewy, and slightly sticky texture that’s deeply comforting.
One of my favorite modern twists is Baked Nian Gao. Trust me, it’s even more delicious than the steamed or fried versions!
Why You‘ll Love This Baked Sticky Rice Cake
What makes this recipe stand out is its simplicity. The ingredients are basic and likely already in your kitchen, and the steps are straightforward—no complicated techniques or fancy equipment required. In fact, this is the easiest baked sticky rice cake I’ve ever made, and it’s become a go-to recipe in my household.
A Healthier Twist: Customize to Your Taste
If you’re looking for a healthier option, you can substitute regular sugar with zero-calorie sweeteners. This swap allows you to enjoy the sweetness without the guilt. Additionally, you can adjust the amount of sugar based on your preference or dietary needs. The beauty of this recipe lies in its flexibility—it’s easy to tailor to your taste while still delivering that classic Nian Gao flavor.
Ingredients:
- 240g glutinous rice flour
- 5g baking powder
- 2 eggs
- 200g milk
- 60g corn oil
- 40g zero-calorie sweetener (or regular white sugar as a substitute)
- Dried cranberries (to taste)
- Sesame seeds (a little, for decoration)
Instructions:
Prepare the Batter:
Crack 2 eggs into a bowl. Add 60g of corn oil, 40g of zero-calorie sweetener, and gradually pour in 200g of milk. Whisk everything together using a hand mixer or chopsticks until the sweetener is fully dissolved. Then, add 240g of glutinous rice flour and 5g of baking powder, stirring well until smooth and lump-free. Fold in the dried cranberries, ensuring they’re evenly distributed.
Prepare the Baking Pan:
Line your baking pan or dish with parchment paper or lightly grease it with a thin layer of corn oil to prevent sticking. Pour the batter into the pan and smooth the surface with a spatula to ensure even distribution.
Decorate the Surface:
Sprinkle a small amount of sesame seeds on top of the batter to add a decorative touch and enhance the flavor.
Bake:
Preheat your oven to 170°C (about 5-10 minutes). Once preheated, place the pan with the batter in the middle rack of the oven. Set the baking time to 35 minutes. Keep an eye on the cake, and when the surface turns golden and the cake has risen, it’s done!
Cool and Unmold:
After baking, remove the pan from the oven and place it on a cooling rack to cool naturally. Once cooled, cut it into your desired size, and it’s ready to serve.
Frequently Asked Questions
Can I use regular sugar instead of zero-calorie sweetener?
Yes, you can easily substitute the zero-calorie sweetener with regular white sugar in the same amount (40g). Adjust to your taste if you prefer more or less sweetness.
Can I use other fruits instead of cranberries?
Absolutely! You can replace cranberries with other dried fruits like raisins or chopped dried apricots. Feel free to get creative!
How should I store leftovers?
Store the leftover rice cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer storage, and simply reheat it before serving.
Easy Baked Sticky Rice Cake (Nian Gao)
Ingredients
- 240 g glutinous rice flour
- 5 g baking powder
- 2 eggs
- 200 g milk
- 60 g corn oil
- 40 g zero-calorie sweetener or regular white sugar as a substitute
- Dried cranberries to taste
- Sesame seeds a little, for decoration
Instructions
Prepare the Batter:
- Crack 2 eggs into a bowl. Add 60g of corn oil, 40g of zero-calorie sweetener, and gradually pour in 200g of milk. Whisk everything together using a hand mixer or chopsticks until the sweetener is fully dissolved. Then, add 240g of glutinous rice flour and 5g of baking powder, stirring well until smooth and lump-free. Fold in the dried cranberries, ensuring they're evenly distributed.
Prepare the Baking Pan:
- Line your baking pan or dish with parchment paper or lightly grease it with a thin layer of corn oil to prevent sticking. Pour the batter into the pan and smooth the surface with a spatula to ensure even distribution.
Decorate the Surface:
- Sprinkle a small amount of sesame seeds on top of the batter to add a decorative touch and enhance the flavor.
Bake:
- Preheat your oven to 170°C (about 5-10 minutes). Once preheated, place the pan with the batter in the middle rack of the oven. Set the baking time to 35 minutes. Keep an eye on the cake, and when the surface turns golden and the cake has risen, it's done!
Cool and Unmold:
- After baking, remove the pan from the oven and place it on a cooling rack to cool naturally. Once cooled, cut it into your desired size, and it's ready to serve.