How to Make Chinese New Year Cake | 年糕 (Niángāo)

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Chinese New Year is just around the corner and people always ask me for CNY recipes. A really popular and very traditional recipe is for the steamed Chinese New Year Cake, which is also known as a sticky rice cake. It's slight sweet, yet savory when lightly pan fried with eggs. In this video I'll show you how to make this CNY cake just in time for the coming 2015 New Year celebration. Ingredients + Full printable recipe & tips are on my website at: bit.ly/1vtCO0d
My Steaming Equipment → amzn.to/1ub4JRy
I'm using 2 mini loaf pans for steaming which this recipe makes perfectly, but you can feel free to use any other moulds you'd like. You may need to adjust steaming times accordingly.
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Full printable recipes & tips are on my website at: www.AngelWongsKitchen.com

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Опубликовано:

3 фев 2015

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Комментарии : 169

@alliemollie 9 лет назад

Such a classic for the new year. Didn't realize it's this easy to make. Thanks for sharing!

@RangerX500 9 лет назад

Wow!!! I did not know it was this easy to make. My grandmother used to cover one side of it with toasted sesame seeds because I like the crunchy texture when I was kid.

@joanwu382 6 лет назад

I really love your recipe, which is very authentic in Taiwan. I'm Taiwanese, and my grandma always makes Chinese new year sweet cake before lunar new year, and my mum pan-fried it with egg. Then my family enjoy eating it.

@carolsze6559 2 года назад

Very simple. Love it. I add a bit of cornstarch into egg mixture to give it a bit of crunch. My kids look forward to this every year!

@rayannliang7128 8 лет назад

omg i finally found a taiwanese cooking channel! your recipes look amazing!

@jaejang6810 8 лет назад

In the Philippines we call this 'Tikoy'! So happy to find a recipe to make some because it is a bit expensive when you buy it. Thanks for sharing! :)

@goodi2shooz 9 лет назад

That looks delicious! I love Chinese New Year.

@helenburghardt3560 8 лет назад

Hi Angel, thank you soooo much for sharing this recipe. I do not miss having fried it the same way you do every CNY! I have been looking for an easier way to prepare this cake so I don't miss it during the CNY as I am now residing in Germany! Well done, Angel!

@starRN08 5 лет назад

This seems to be the right tikoy I've been looking for. Thank you for the video!

@swiperfox3145 7 лет назад

Judging by the looks of it Water: 2 & 1/4 cup is approximately 532 ml Glutinous Rice: 1 lb or 454 grams Brown Sugar: 1 & 1/4 cup is approximately 295 ml (by volume) Vegetable Oil: 2 tbsp is approximately 30 ml

@siewtan8578 8 лет назад

Wow! That was easy!! I remember when my mom made it, it took long times using glutinous rice grind to powder. The process was hard. Now we can buy powder to make it. Thank for posting this video hope turn out perfect.

@aw4610 8 лет назад

Wow so simple. Thank you, Angel.

@purrdeepluzz 9 лет назад

Another great video Angel! This looks delicious. Happy Chinese New Year :)

@missanthropocene2020 4 года назад

I had coconut flavoured nian gao, delicious!

@jennyhy1615 7 лет назад

Thanks for the recipe looks easy to make

@RiceSnow777 9 лет назад

My late grandma used to combine this nian gao with taro slices, coat in batter and then fry it. Another great way is to put a piece of chocolate with a piece of nian gao, wrap in spring roll skins & fry. It tastes amazing!

@angelwongskitchen 9 лет назад

Anastasia Tan A great idea to wrap chocolate with this!

@seus2731 9 лет назад

this is the best recipe

@remediosjoaquin1760 2 года назад

Thank you for sharing my favorite New Year rice cake. Have a good da

@lisacastano1064 3 года назад

Thank you angel I've been trying to get this to come out right for years.

@asrimaf3817 5 лет назад

In the Indonesian we call this is "cake bowl" thank you miss Angela for sharing recipes, i like it.

@DaddyMandy777 9 лет назад

My favorite!!

@anyasoleil5w 9 лет назад

Thank you so much for sharing this recipe! I never knew 年糕 is so easy to make. I usually buy them from stores and fry them at home with yam or sweet potato slices! Will definitely try making this coming CNY! :D

@toniemanalo6123 3 года назад

Thanks for this recipe😉

@happy9360 2 года назад

Love it

@juvzmcauley7396 7 лет назад

im making this now hopefully it turns out good

@phonkatie6128 7 лет назад

Just tried. And enjoying it! :)

@gemmarrublog9417 3 года назад

I will try this soon thank you for sharing

@richardcamacho3644 6 лет назад

Thanks for sharing

@raquelitaregondola8129 3 года назад

We call Tikoy in the Philippines but I really like and love the way you prepare or do it thanks for sharing.

@tristanprince3668 6 лет назад

It is a miracle ❤️

@StefanSocial-ip8oj 4 месяца назад

Bought one and just looked for an instruction on how to fry it. Thanks to you, next time I'll make it from scratch. Wife says: also put sesame 😊

@crystalthow5533 8 лет назад

woww this is amazing

@sherryruan512 3 года назад

Yummy!

@chiefchick 3 года назад

I made this exactly as Angel's measurements and it came out perfect! It was silky smooth and not super sweet at all. For those with a sweet tooth, either you can add a little bit more sugar to the recipe or just dust the tikoy with white sugar or confectioner's sugar prior to serving. I like it exactly as it is. Thanks for sharing this, Angel! I am a new subscriber! I will try your other recipes too. But this was my urgent craving and so this had to be tried out first. :) Here in Missouri where I can not ever find Nian Gao anywhere!

@Emily-ji2xw 8 лет назад

Came from Beth's channel and decided to check your channel out. Chinese New Year is coming up soon and I wanted to know how to make this since it is my favourite. Great video! =)

@tsc0107 9 лет назад

We love coconut nian gao, I replaced the liquid portion of the recipe with coconut cream and coconut oil and use light brown sugar. It turns out perfect!! I will try to deep fry this as Anastasia Tan suggest too lol. Thank you for the recipe and learn some new ways to serve nian gao :-)

@blessiesumbad863 8 лет назад

I never thought that my fave Chinese new year delicacy is this easy to make. Thanks for sharing us how! Now I could eat tikoy all year round.

@jaymleung 5 месяцев назад

Thanks hhtht😅hythhhh😅hhthhhhhhthhht

@quietasamouse 9 лет назад

My mom and grandma makes these but we never pan fry them with egg! Will have to try it this year!

@allyza7397 9 лет назад

In The Philippines Its Called "Tikoy" :D

@davidinthedesert3532 7 лет назад

Looks great Angel. I will make it tonight and fry it in the egg for breakfast.

@keenomangulabnan4763 7 лет назад

thanks for a great recipe.. it feels like home.... i just added 3tbsp of starch and turned good and tasty.. i wish i can share my finish product here..... God bless..

@dezertraider 6 лет назад

Thank you.I had a piece tonight,Very good,TY73s

@brynmatthews4365 6 лет назад

"Absolutely Deliciously Yummy"! 很好

@TheLegend1245 8 лет назад

Thank you. Now I can make it since I like deserts like Niangao plus its vegan (I'm not gonna use eggs on it to fry).

@Skylite85 8 лет назад

I made this yesterday and my husband loved it! Your videos are always beautifully done. Thank you for sharing. Do you have a recipe for xiao long bao? If so, can you please share it?

@rosediran8971 3 года назад

Helo pretty!your new sub from como Italy 🇮🇹,,thanks for the very simple & easy ingr of Chinese New Year cake

@mizzpoetrics 8 лет назад

Thanks for posting this video, subscribed.

@chinatsumatsuo5982 9 лет назад

Omg so excited that you finally have a website! :D aaackk!

@cinn7862 7 лет назад

Great recipe, thanks or sharing. I love your saucepan, what brand is it & where did you get it from?

@newmariaclara 8 лет назад

The video is well done! Clear and pleasant. I will follow more of your video. Thanks Angel.

@chintony9758 6 лет назад

S bodbod

@JELOKARET 8 лет назад

for leftovers, how long will this be good for? can you freeze it and thaw when ready to eat?

@purfecteaz 9 лет назад

Wow! That's was easy! I think my husband can handle that. :)

@universelawofattraction1516 6 лет назад

the carbon steel skillet patina is looking good creating non stick surface

@joannha7183 8 лет назад

My mom made it and it was really good

@ipeeeky 8 лет назад

sure is

@fof5157 7 лет назад

omg nian gao is sooooo good

@abbywilson1253 5 лет назад

Hi Angel, Can you please tell me what steamer pot you used? Also can you please tell me the temperature setting on the stove when you steam the batter? Thank you very much for the video :)

@cyber702 9 лет назад

Thanks for sharing this video. I received this as a gift and didn't know how to cook it. Now I do!

@Viana00000 8 лет назад

can you please do a coconut nian gao recipe before the Chinese new years?

@SweetCherry620 9 лет назад

omg! I totally forgot about nian gao! I'm gonna have to remind my mom to make me some!!

@aimillecyreenb.fernandez681 5 лет назад

Tikoy lang pala. Hahaha yummy

@chilloioi 7 лет назад

hello Angel, thanks for the video, but can I not use oil anymore? what's the oil for? Thank you:)

@richardkristianto2408 8 лет назад

Definitely will try....my old recipe told me to steam 12 hours !!! I just think better buy than make..expensive on gas and time.. Thank you

@angelwongskitchen 8 лет назад

+Richard Kristianto you're welcome! Let me know how you like it. :D

@richardkristianto2408 8 лет назад

+Angel Wong's Kitchen The result really great ! You're a genius, old recipe calling for 12 hours steaming because using white sugar. I hope you don't mind, I put your video and recipe in my blog with credit for you. If you want to see : www.easyandyummycooking.com/2016/01/nian-gao-chinese-new-year-cake.html

@swiperfox3145 6 лет назад

Probably 1-2 hours.... OR 1 to 2 hours Maybe its a typo if "12 hours"

@xTwistlerX 9 лет назад

Looks like tofu which I hate but ik what it will taste like based on those ingredients, good! :)

@lapham8575 6 лет назад

Thank you for your show,if should nice if you have recipes so any one can make it,

@BakewithSam 5 лет назад

👍❤️

@3129Al 9 лет назад

I have never seen them pan fried before, nor have I tried it pan fried. It seems really interesting, i might just try it sometime time. :D Just wondering, who films you for your videos?

@susanachan335 3 года назад

if i use different pans would the steam time be the same? has anyone had experience with this?

@annefinity_ 5 лет назад

Can I use white sugar instead or strictly just brown sugar?

@rubyc.4311 3 года назад

Thank you for sharing this recipe. We used to eat a lot of these back home growing up and still does when Chinese New Year comes but sometimes hard to find. Can you tell me please if I can freeze them and for how long. Ty

@angelwongskitchen 3 года назад

Yes! I freeze mine (wrapped in wax or parchment paper then put in a plastic bag). I’ve only gone 1 month but it should be fine for longer if properly stored.

@karenmo9370 7 лет назад

thanks babe I'm going by your recipe xxx

@crystalkan4862 9 лет назад

Its called dodol in indonesia

@bettycheung 4 года назад

Hi Angel. Sorry know u uploaded this ages ago but how wud u adjust steaming time?

@foreinscorp 5 лет назад

In Indonesia it's called kueh keranjang -> basket cake?

@littlebellasky 8 лет назад

Thanks for sharing. I made this yesterday and it turned out great but I steamed it for 3 hrs bc my pan is too deep. Btw where did you buy the pans you used in video

@angelwongskitchen 8 лет назад

+Bella Sky I used 2 mini-loaf pans from Amazon: amzn.to/1ub4JRy It should be much quicker to steam if you use a smaller pan.

@noxieluv 8 лет назад

i like 年糕 (niangao)

@chintony9758 6 лет назад

Yanuko_ Chan

@JELOKARET 9 лет назад

hello angel, can u also teach ys how to make maki soup? thanks :)

@anmriey 8 лет назад

Hi Angel, what is the steamer that you are using called? I have a plug-in rice cooker/steamer but I think yours looks more convenient to make this with! Thanks!

@angelwongskitchen 8 лет назад

+anmriey Hi, I don't have a name for the steamer. It's just a tiered steamer I got from my local Ranch 99.

@Christina-fd6oq 6 лет назад

Can I use tapioca flour instead?

@Tiffiany 2 года назад

Hmm, I made this based on the instruction here. It tastes pretty good but it is very flimsy even after 15 hours in the fridge. What could have caused that? Should I have steamed it longer? Or used less than the recommended amount of brown sugar water?

@karenchen8228 9 лет назад

We like to wrap them in wonton wrappers and fry them!!!

@angelwongskitchen 9 лет назад

Karen Chen The wonton wrappers sound like a good idea : )

@swiperfox3145 6 лет назад

Hi. I made 2 last Feb 2017 and added PANDAN essence and some green food color. Its so yummy. I would make more, yearly... probably experiment with other flavors.. How long is its shelf life?.

@swiperfox3145 6 лет назад

its easy to make, but needs patience to wait for the final product. I made 2 this Jan 2018 green pandan nian gao, and white nian gao from scratch. I used white sugar, not brown... but I will make brown nian gao this Feb. Instead of the powdered glutinous rice in plastic bag, I grind the glutinous rice in a blender. The rice is 22% cheaper than the bagged rice.

@evelynechristie7181 8 лет назад

Hello Angel, what kind of pan were you using and what brand was that? Also, can you possibly make a video of how to make chinese steamed taro cake?

@angelwongskitchen 8 лет назад

+Evelyne C The pan I was using is this one from debuyer: amzn.to/1AW6VO0 I'll add the taro cake to the video wish list. :D

@paulineliu5529 3 года назад

What about the temperature for the steaming?

@Tiffiany 2 года назад

Trying this now and inviting Argentine tango dancer friends over to taste.

@darkcurlz 2 года назад

For a more traditional Nian go, use cane sugar instead of brown sugar

@androidtelevision7813 3 года назад

Happy Taiwanese New Year!

@angelwongskitchen 3 года назад

🎉

@sandauy3924 3 года назад

How can i take it out from my pan?

@hamooddude8026 5 лет назад

How many does this serve

@mama_with2ts 8 лет назад

Indeed i saw another video showing that the steaming process took 12 hours over stove. That's a little too much time & gas used (i think). Is there a difference if banana leaves are used as the bottom and side placement in the baking pan?

@angelwongskitchen 8 лет назад

+C-elinee Ho Yes, you can use banana leaves in the baking pan if you'd like, I would still recommend coating it with a bit of oil though.

@geraldine0185 5 лет назад

Can i add milk...instead of water..

@naegwut 3 года назад

Yeah Taiwanese ❤️

@lc11214 8 лет назад

Wow! My dad makes this every year. He pass them out to our relatives.

@animemagatinierme 8 лет назад

No wheat starch?

@sierramadrigal1767 8 лет назад

I remember when I was in Highschool, my mom and I made this using grounded Sticky Rice and we added butter and Condensed Milk... do some recipes also add some condensed milk?? Need you assistance,,, Pardon me angel, I'm not chinese (i'm filipino) so Im not sure .. I'm planning to make this cake this upcoming Chinese New year..

@pkeod 8 лет назад

+Sierra Madrigal Here are some variations that use it cookingwithalison.com/2012/01/22/baked-nian-gao/ www.huffingtonpost.com/ken-leung/nian-gao-recipe_b_2606365.html

@MrLukhut1 3 года назад

Bro.. tat sounds like Michelle phan .... when talking about putting the ingrediants in I'm like whoa michelle ?!@?!?!!

@deenatan8215 6 лет назад

if don't have a non-stick cooking spray, is there something else that can replace it?

@swiperfox3145 6 лет назад

ordinary vegetable oil. just coat the inside of the container with thin layer of oil. after cooked and cooled, it will help the niángāo to slide out.

@deenatan8215 6 лет назад

thank you

@swiperfox3145 6 лет назад

In the old times, people use banana leaves as a pan liner, just like Filipinos use banana leaves in cooking/baking bibingka during Christmas season. On an open flame, heat the banana leaves to make it soft and pliable then put it in the pan (two or three layers)... then put the niangao batter. Cut the banana leaves into size & shape of the pan before heating.

@drno7200 7 лет назад

I followed your recipe exactly with the exception of less sugar (only 100 g sugar), and the final result is that my niangao is so gelatinous that it cannot be cut. I don't know what went wrong. By the way, in your recipe, you said 2-1/4 cups of water, and I used 562.5 ml water assuming 1 cup = 250 ml. I steamed the batter for 1 hour to make sure that it was cooked, but I get too gelatinous niangao.

@angelwongskitchen 7 лет назад

+Dr No after you steam it, you need to let it cool completely then put in the fridge to firm up first, otherwise the niangao will be too sticky to cut.

@drno7200 7 лет назад

Thanks for your response. After doing more investigations, I found that by putting niangao in the fridge longer makes it firmer , less gelatinous, and easier to cut. Also, the amount of water is not too important, although I always use 475 ml water for 400 g glutinous rice flour. Until now, I have successfully made several delicious niangaos.

@siewtan8578 8 лет назад

I wander what is the purpose for using oil?