How to make Sticky Cake (Chinese New Year's cake)

Chinese New Year's cake, photo by Vincci

Niangao (Chinese New Year's cake) is a traditional Chinese New Year dessert. It is considered good luck to eat Niangao during this time because "Niangao" is a homonym for "higher year." The Chinese word 粘 (nián), meaning "sticky", is identical in sound to 年, meaning "year"; and the word 糕 (gāo), meaning "cake" is identical in sound to 高, meaning "high". As such, eating Niangao has the symbolism of raising oneself higher in each coming year.

Niangao is also  known as sticky cake. This sticky sweet snack was believed to be an offering to the Kitchen God, with the aim that his mouth will be stuck closed with the sticky cake so that he cannot report on the misdeeds of the human's family to the Jade Emperor .

Sticky Cake Recipe:

3 1/4 cups (1400 gram bag) glutinous rice flour

2/3 cup brown sugar 

7 ounces boiling water

1/2 cup Chinese dates, softened in water, cut in half, pits removed, 

or 1/2 cup other dried fruit,

or 1/4 cup dates and 1/4 cup nuts

1 tablespoon milk

Water, as needed

1 tablespoon white sesame seeds

1 tablespoon vegetable oil or nonstick cooking spray

Directions:

1. Prepare the wok for steaming.

2. In a bowl, mix the boiling water and the sugar, stirring to dissolve. Cool. Soak the Chinese dates in hot water for at least 30 minutes to soften (you may also soften them quickly by placing them in a bowl with water and microwave on high heat for 30 seconds).

3. Place the glutinous rice flour in a large bowl. Make a well in the middle and stir in the sugar and water mixture. Add the milk and begin mixing the dough. Add 1 tablespoon of water to the dough at a time, until you have a smooth dough, with a satiny texture. Incorporate 1/2 - 3/4 of the Chinese dates, nuts or other dried fruit as you are adding water and working with the dough.

4. Grease a 7-inch square cake pan with vegetable oil or non-stick cooking spray. Place the dough in the cake pan and spread it out to the edges. Decorate with the remaining dates, lightly pushing them into the dough. Sprinkle the sesame seeds on top.

5. Steam the cake over medium-high to high heat for 45 minutes, or until the edges of the cake pull away from the pan. Remove the cake from the heat and cool.

6. Use a knife to loosen the edges; then remove the cake. Wrap in wax paper and refrigerate overnight.

To serve: Cut the cake into quarters, and then into thin slices 2 – 3 inches long and 1/4-inch wide. You can serve the cake as is, or reheat it in the microwave (the amount of time will depend on the size and power of your microwave – start with 10 seconds and then microwave an extra 5 seconds if needed) or re-steam it for 4 – 5 minutes.

You can also pan-fry the cake, dipping the cake slices in an egg wash before frying. Use a small amount of oil so that the cake will not taste oily. Heat the oil on medium-high to high heat, then turn the heat down to medium and brown the cake slices briefly on both sides.