New Years Rice Cake 年糕: Eating the New Year

Let’s Make: New Years Rice Cake

Lunar new year has finally arrived, so let’s make my new year’s rice cake recipe, also known as Nian Gao or Lunar rice cake. I just can’t start the new year without eating this. As a kid, I remember waking up, rushing down the stairs and impatiently watching my mom pan fry some for breakfast, to be met with a delicate crispy yet chewy mochi that simultaneously melts in my mouth. 

This is a recipe that I had to adapt from my grandmother because I love it so much, also because she’s a shitty ass cook. Hence the word adapted. People say that the kitchen is the women’s place, but it certainly wasn’t hers.

Every year, I gift those who I favor this rice cake And every year, my aunties would compliment 不是太甜 which means that it’s not too sweet. The highest praise from the matriarchs of Asian society.

People traditionally use Chinese slab sugar or rock sugar, but I really cannot be bothered by that. It just takes too long to dissolve the sugar completely, even with boiling water. That is the reason why I use brown sugar instead. It also gives it a rounder flavor as well. Asides from that, you want to use cold coconut milk as that will decrease the temperature of the wet batter and ensure that the rice flour and starch don’t clump immediately. This will create a smooth batter that will steam evenly

1. In a bowl, mix together Water and Brown Sugar to dissolve it. You want to use Boiling Water as it will dissolve the sugar more rapidly. Then, add in COLD Coconut Milk, Oil, Salt, Vanilla, Orange Zest, and Grated Ginger. It’s essential to use COLD coconut milk as that will reduce the temperature of the wet mixture. this will prevent the Rice Flour and Starch from clumping up when they are added.

2. Mix in Glutinous Rice Flour and Starch until a smooth paste-like batter is formed. The smoother the better, as that means that it will steam quicker and more evenly

3. Line a tin with oiled parchment paper, and pour the batter in. The oil and parchment paper will prevent the Rice Cake from sticking and will also make it easier to remove from the tin as well. Tap the tin on the counter a few times to remove some bubbles from the batter. Air bubbles in the batter will help the cake steam out smoothly. If this is not done, then the rice cake will get lumpy after it is steamed, almost like acne scars. There will be little bubbles that might float to the top, some of those might be oil bubbles, but those are completely fine.

4. In a pot used for steaming, pour in 2-3 inches of water and set the stove to high. When the water is rapidly boiling, put in the tin, cover the pot with a lid, and reduce the heat to low or to a simmer. Every ten minutes, add in more water if needed, turn the heat up to high until the water comes to a rapid boil, boil for 20 seconds, and reduce the heat to low or simmer. This will ensure that there is enough steam to steam the rice cake. Steam for 40 minutes, so do the previously mentioned action three times in 10 minute intervals. This method will help the delicate rice cake steam with a smooth, glossy top. This is not the traditional method of steaming, but it works especially well for more delicate items, such as buns, cakes, and tapioca. Check if the rice cake is cooked by inserting a toothpick in the middle. If the toothpick comes out with loose batter or very loose mochi, then it is not done. If unsure, steam for another 20 minutes.

5. After steaming, remove the tin from the steamer and let the rice cake cool to room temp in the tin. After cooling, remove from the tin and slice into it to eat or airfry or panfry it till crispy brown. If airfrying, airfry on 400F for 10-15 minutes. If panfrying, remember to use enough oil. Store by wrapping it with plastic wrap in the fridge. It will get hard in the fridge and lose its elastic texture. Reheat by steaming, microwaving, panfrying, or airfrying it.