Japanese-style Nian Gao

A rice cake with a dense, elastic texture and a satisfying chew. Steaming makes the batter smooth and satiny, with a deep sweetness from the brown sugar.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 484
• Protein: 7 g
• Carbs: 88 g
• Fat: 11 g

Ingredients

• 166.7 g Rice flour ( sifted )
• 100 g Brown sugar ( powdered )
• 133.3 ml Coconut milk ( well mixed )
• 66.7 ml Mineral water ( room temperature )
• 0.7 tbsp Peanut oil ( for the mold )
• 166.7 g Glutinous rice flour ( sifted )

Instructions

1. Dissolving the sugar

   In a saucepan, heat the coconut milk with the brown sugar and mineral water. Stir until the sugar grains disappear completely. The liquid should be homogeneous but must not boil.

2. Making the batter

   Mix the rice flour and glutinous rice flour in a mixing bowl. Gradually incorporate the warm liquid while whisking vigorously. The batter should be fluid, without any lumps, and coat the spoon evenly.

3. Steaming

   Oil a high-sided mold. Pour in the preparation and place in the steamer. Cover with a cloth to prevent water droplets from falling onto the cake. Steam for about 45 minutes until the dough becomes translucent and firm to the touch.

4. Resting and slicing

   Allow to cool completely at room temperature. The cake will firm up as it cools. Unmold and cut into clean slices with a lightly oiled knife to prevent the blade from sticking.

Chef's tips

• The secret is in the resting time: don't try to cut it while hot, it will be too sticky.
• For an interesting crust, you can pan-fry the slices the next day with a little neutral oil.

Storage

Keep for 3 days at room temperature in cling film. Do not refrigerate, as it hardens the dough.