Milk Nian Gao Recipe

This milk nian gao recipe is a richer version of the traditional Chinese sticky rice cake.

For Chinese New Year this year, I wanted to keep things simple, but still couldn't help adding a twist. In this case, adding evaporated milk to an otherwise 'normal' nian gao mixture.

Nian gao is usually just made with glutinous rice flour, water, brown sugar and a little oil. But for this recipe, I replaced most of the water with evaporated milk to create a super rich version.

You can serve this as is, but my favourite way to eat any nian gao is to refrigerate it so it goes hard, then slice it and fry it in a little vegetable oil. until the outsides are crisp and golden but the insides are gooey.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

(Makes 10–12 mini nian gao.)

Ingredients:

150g brown sugar (preferably 'block' Chinese brown sugar)
1 can evaporated milk
140ml water
2 tbsp vegetable oil
450g glutinous rice flour

Method:

1. In a small saucepan, heat the sugar, evaporated milk, water and oil gently together, and stir until the sugar's completely dissolved.

2. Let the mixture cool, then stir in the glutinous rice flour.

3. Grease some mini silicone cake moulds with a little more oil, and divide the mixture between them.

4. Steam on a high heat for 30–40 minutes.

5. Leave to cool completely before popping out of the moulds and serving.

Enjoy. and have fun.