Nian Gao

This traditional nian gao recipe has been passed down in our family for many years. Using a no-steam method, the rice dough is cooked in water, then mixed until smooth and set, creating a chewy rice cake that’s not mushy, doesn’t stick to your teeth, and keeps well.

For this version, dark brown sugar is slowly simmered with dried longan into a fragrant syrup and mixed into the dough for a gentle, natural sweetness. Finished with dried longan and walnuts, this nian gao is a trusted family recipe we return to year after year, often enjoyed during festive moments and special gatherings.

Watch step by step recipe video below:

Ingredients

Nian Gao (Rice Cake Base)
453 g glutinous rice flour (1 lb)
400–450 ml water (adjust based on absorption)

Dried Longan & Brown Sugar Syrup
150 g dark black sugar
35 g dried longan
100 ml water

Toppings
40 g walnuts
½ tsp banana extract (optional)

Preparations

1. Dried Longan Black Sugar Syrup Soak the dried longan in 100 ml water for about 10 minutes. Add the black sugar to a saucepan, then add the soaked longan along with the soaking water. Simmer over low heat for about 10 minutes, until the syrup slightly thickens. Remove the longan and set aside. Pour the syrup into a bowl and let it cool.
2. Knead the Dough & Cook the Rice Pieces Place the glutinous rice flour in a bowl. Gradually add 400–450 ml water, kneading until a soft dough forms that is smooth and not sticky. Bring about 2 liters of water to a rolling boil over high heat. Tear off small pieces of dough, flatten them into thin pieces, and add them to the boiling water. Gently stir occasionally to prevent sticking to the bottom. Once the rice pieces float, cook for about 1 more minute, then remove, drain well, and set aside in a bowl.
3. Mix Until Smooth Lightly grease the inside of a mixing bowl, and oil the dough hook to prevent sticking. While the rice pieces are still hot, place them into the bowl and begin mixing on low speed. Gradually add the brown sugar syrup during mixing. Add banana oil if using. Continue mixing until the dough becomes evenly golden in color, smooth, glossy, and free of visible white flour.
4. Shape & Set Lightly oil your hands. Transfer the nian gao into a mold lined with heat-resistant parchment or baking paper. Gently press down to release any trapped air bubbles. Arrange the dried longan and walnuts on top. Lightly brush the surface with oil to prevent cracking. Let cool completely, then slice and serve, or store as desired.