Chinese New Year Cake (年糕)

It’s almost that time of year again, Chinese New Year. That means, lots of home cooked foods and of course, eating. What better way to start off the New Year with a Chinese New Year Cake (年糕)! It’s sticky, but not too sticky. It’s sweet, but not too sweet. And it’s the perfect texture. I like to garnish with sesame, nuts, or red dates. What also tastes really delicious is Chinese New Year Cake sliced up, dipped in egg and pan-fried. Soft, warm and crispy at the same time. Yum!




Ingredients:

1.5 cups Glutinous Rice Flour (sweet rice flour)
1/2 cup Wheat Starch
3/4 cups Brown Sugar
1/4 cups White Sugar
3/4 cups Water, cold (you can substitute with coconut milk for extra flavour)


Prep time: 1 minutes
Cook time: 35 minutes (including time to pressurize)
Ready in: 36 minutes
Serving size: 6-8


Directions:

  1. Combine dry ingredients
  2. Add water/coconut milk to dry ingredients and mix.
  3. Pour batter into foil tray (spray/thinly coat pan with oil first).
  4. Open lid, place trivet and 2 cups of water, then tray of batter.
  5. Close lid. Select Steam for 30 minutes
  6. When done, quick release.


10 Comments

  1. Do you have the measurements in grams please? I find it difficult to get exact measurements from cups, as i never know what measurements they are with the different cup sizes. I am cant wait to try your recipes especially this for the new year.

    1. Hi Jenny,

      You will need the following amounts:
      200g glutinous rice flour
      65g wheat starch
      180g brown sugar
      60g white sugar
      180g water

    1. Hi Gail,

      Sounds like it was steamed for too long. Try reducing the steam time to 25 minutes and see if that improves.
      Also, it could be because your pan is different size (if the batter is spread out more in the pan, it would need a bit less time to cook).

  2. What can we use to substitute wheat starch? Or can we omit wheat starch and increase the amount of rice flour instead? Thanks,

    1. Hi Helen. You can just try substituting the wheat starch with more rice flour. keep in mind the texture will change a bit due to the substitution. Happy cooking 🙂

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