Nian Gao with One Hundred Fruits - Sticky Rice CakeTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: About 1 hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:289 kcal
Proteins:2.9 g
Fats:8.1 g
Carbohydrate:51.1 g
Fibers:1.5 g
Sugar:24.3 g
Cholesterol:11.1 mg
Sodium:81 mg
Calcium:18.5 mg
Energy:266 kcal
Proteins:2.7 g
Fats:7.5 g
Carbohydrate:47 g
Fibers:1.4 g
Sugar:22.4 g
Cholesterol:10.2 mg
Sodium:74.5 mg
Calcium:17 mg
SIMILAR RECIPES
Roz doce, Portuguese rice pudding
Coconut and Pistachio Rice Pudding
Rice Pudding - Baked Version
Creamy Rice Pudding
Rice balls with cream cheese and pecans
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 8 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
100
g
sticky rice flour
150
g
rice flour
200
ml
water
100
g
sugar
45
ml
lard
30
ml
cinnamon tree alcohol (or fruit alcohol)
100
g
dried fruit: jujube, candied orange peel, dates, dried litchis
METHOD
- Make a syrup with the water and sugar; let cool.
- Combine the two flours; combine with the syrup and mix in the lard.
- Once the mixture is smooth, flavor with the alcohol, then add the dried fruits.
- Grease a pan that is 18 cm (7") round and 5 cm (2") high and pour in the batter. Steam for about 50 minutes.
- Let cool, unmold and serve.
CHEF'S NOTES
Nian gao originated in southern China. This sticky rice cake evokes a successful career and prosperity down the road. When eating these cakes, you are supposed to exchange wishes for an continually higher standard of living (it's a play on words based on the name of the cake which in Chinese is pronounced "gao," which also means "high," and "nian" (sticky) which also means "year."
There are hundreds of varieties. Here we're giving a simple version made in a pan, though generally they are wrapped in lotus leaves.
