Chinese Nian Gao Recipe

• 3 1/4 cups glutinous rice flour
• 2/3 cup brown sugar
• 7.5 ounces boiling water
• 1 tbsp milk
• 1/2 cup Chinese dates (Soften in water then cut in half to remove pits)
• Water
• 1 tbsp white sesame seeds
• 1 tbsp vegetable oil or nonstick cooking spray
  

Directions

1. Prepare the wok for steaming.

2. Bring 7.5 Oz. of Water to a boil

3. Mix the boiling water and the sugar in a bowl continue to stir together until the sugar begins to dissolve into the water.

4. Allow Mixture to Cool.

5. Soften the Dates by soaking the in hot water for 30 to 45 minutes.

6. Cut the dates in half; remove the pits for the dates.

7. Lay the glutinous rice flour into a large bowl. Create a well in the middle then stirring in the sugar & water mixture. Put in the milk and begin shaping the dough.

8. Add 1 tbsp of water to the dough at a time, until you have created a smooth dough with a sheen like texture. Incorporate half to three quarters of the Chinese dates, nuts or other dried fruit as you are adding water and working the dough.

1. Grease a 7-inch square cake pan with vegetable oil or a non-stick cooking spray. Place the dough in the pan and spread it out to the edges.
2. Garnish with the remaining dates, lightly pushing them into the dough. Lightly shake the sesame seeds on top.
3. Steam the cake over medium-high to high heat for 45 minutes, or until the edges of the cake pull away from the pan. Take the cake from the heat and allow to cool.
4. Use a spatula or knife to loosen the edges, then remove the cake. Wrap in wax paper and place in the refrigerator. Allow to refrigerate overnight.
5. To serve: Cut the cake into quarters, and then into thin slices 2 - 3 inches long and 1/4-inch wide. The cake can be served as is, or reheat it in the microwave ( start with 10 seconds and then microwave an extra 5 seconds if need be) or re-steam it for 4 - 5 minutes.
6. You can also pan-fry the cake, dipping the cake slices in an egg wash before frying. Use a minor amount of oil so that the cake will not taste oily. Heat the oil on medium-high to high heat, then lower the heat to medium and brown the cake slices briefly on both sides.