Nian Gao (Chinese New Year Rice Cake, 年糕)

Method9 steps

1. 1

   Step 1: Cover the dried Chinese dates and walnuts (100 g) with water and soak overnight in the refrigerator until well rehydrated. Drain them and discard the soaking water. Keep one whole softened date for the centre garnish, removing its pit if necessary. Remove any pits from the remaining dates and finely chop those dates and all the walnuts.

   Uses 100 g dried Chinese jujube dates, including one reserved garnish date · 100 g walnuts, soaked in step 1 · Enough water to soak the dates and walnuts

2. 2

   Step 2: Put all the chopped softened dates and walnuts in a large bowl, keeping the one whole date aside. Add all 450 g glutinous rice flour and 100 g regular rice flour, and mix until evenly distributed.

   Uses All chopped dates and walnuts, keeping the whole garnish date separate · 450 g glutinous rice flour · 100 g regular rice flour

3. 3

   Step 3: Slice the thumb-sized piece of ginger (1). Put all 180 g dark brown sugar, the ginger slices and all 470 g measured syrup water in a saucepan. Bring to a boil, reduce to low heat, cover with a lid and simmer for about 3 minutes.

   Simmer the ginger-sugar syrup, covered, for about 3 minutes · 3 minUses 180 g dark brown sugar (or muscovado sugar, brown rock sugar) · 1 thumb-sized piece fresh ginger, sliced in step 3 · 470 g water for the ginger-sugar syrup

4. 4

   Step 4: Remove and discard all the ginger slices from the hot syrup. Add all 45 g coconut oil and whisk until fully incorporated. Keep this hot liquid ready for the dough.

   Uses All hot syrup with ginger removed · 45 g coconut oil for the syrup only

5. 5

   Step 5: Pour about 90% of the hot sugar-oil liquid over the flour-date-walnut mixture and mix with a spatula. Add the remaining liquid gradually only as needed to make a soft dough; some may be left over. Once safe to handle, knead lightly. If the dough still needs moisture, add a little of the separate extra water. The dough should be soft, rather than a runny batter.

   Uses The complete flour-date-walnut bowl · About 90% initially, then only enough remaining hot liquid to form soft dough · A little extra water only if needed to form a soft dough

6. 6

   Step 6: Lightly brush a 20 cm / 8 inch heatproof cake tin with a little extra coconut oil and line its bottom with baking paper. Transfer all the soft dough into the tin and flatten the surface. Press the one reserved whole date into the centre.

   Uses All the soft cake dough, without unused syrup · The one reserved whole softened garnish date · A thin coating of extra coconut oil for the cake tin

7. 7

   Step 7: Fill the steamer pot with enough water below the basket or rack and bring to a full boil. Put the cake tin in the basket or on the rack, cover the steamer and reduce to medium heat. Steam for 22½ minutes, starting when steady steam resumes; this is the first half of the 45-minute steam.

   First 22½ minutes of cake steaming; check water · 23 minUses The complete assembled cake tin · Water below the steaming basket, with more ready for topping up

8. 8

   Step 8: Carefully check the steamer water level and add more water to the pot if needed, keeping it below the cake tin. Re-cover and steam for the remaining 22½ minutes, completing 45 minutes of steaming. Test the centre with a clean toothpick or chopstick; it should come out clean. Continue only as needed to cook the centre.

   Remaining 22½ minutes of cake steaming · 23 minUses The whole partly steamed cake tin · Additional steamer water only if needed at the halfway check

9. 9

   Step 9: Let the cake cool in its tin until safe to handle, then release it gently. Lightly oil the knife and cut the cake into ten portions. Eat the slices plain, or refrigerate until firmer for easier slicing and pan-fry the chosen slices in a little of the optional pan oil until hot, softened and blistered on both sides. Refrigerate the cake promptly within 2 hours of cooking if saving it; let it finish cooling in the refrigerator. Keep it in a closed container, or freeze sliced portions. Thaw saved frozen slices in the refrigerator for plain serving, or pan-fry straight from frozen until hot throughout.

   Uses All fully cooked cake · A little extra coconut oil for the slicing knife · A little coconut oil for optional pan-frying of cake slices