Recipe details are AI-generated from the video and may contain errors — for reference only.
Dip a brush in 15g of cooking oil and evenly brush a thin layer on the inside of the round plastic mold, ensuring every corner is covered to prevent the nian gao from sticking.
Watch out
Every corner of the mold interior must be oiled, otherwise the nian gao will stick and break during unmolding.
Put 315ml of water and 300g of cane sugar into a pot, cook over medium-low heat until the cane sugar completely dissolves into syrup, then scoop out one-third of the syrup for later use.
local_fire_departmentmedium-low heatWatch out
Cook the cane sugar and water over medium-low heat and stir occasionally, otherwise the sugar at the bottom will easily burn and stick.
Put 225g of glutinous rice flour, 180g of wheat starch, and 60g of white sugar into a large stainless steel bowl, and mix the three dry ingredients evenly with a whisk.
Watch out
The container must be completely dry before adding flour, as a drop of water will cause lumps.
Pour 180g of coconut milk into the previously scooped one-third hot syrup, stirring while pouring to lower the temperature to lukewarm.
Watch out
Add coconut milk to the hot syrup slowly while stirring, otherwise high temperature will cause oil separation.
Slowly pour the warm coconut syrup mixture into the dry flour bowl, stirring and kneading gradually. If it feels too dry, you can add a little water, but avoid pouring it all at once.
Watch out
Add liquid gradually in batches, do not pour it all at once, otherwise it will clump and cannot be mixed into a smooth batter.
Be careful not to splash boiling syrup and scald your skin.
Pour the remaining boiling cane sugar syrup and 15g of cooking oil from the stove into the bowl all at once, stir continuously and quickly until it forms a thick paste, and keep stirring until the entire batter is completely dissolved, smooth, and glossy.
Watch out
The syrup is boiling hot, stir quickly while pouring, otherwise part of the batter will be cooked into lumps by the heat.
Be careful of steam burns when placing the mold into the boiling steamer.
Pour the prepared nian gao batter into the oiled plastic mold, place two chopsticks across the top of the mold, cover with an inverted white plate, place in a steamer and steam with water for 1.5 hours (90 minutes). Do not open the lid casually during the process until fully cooked and set.
local_fire_departmenthigh heatWatch out
Never open the lid halfway through steaming, otherwise the surface will form a crust or become uneven and lose its shine.
Traditional Shunde Double-Layer Milk Custard
Classic Cantonese Custard Buns
Hong Kong Style Steamed Custard Buns
Cantonese Red Bean Tapioca Cake
Traditional Cantonese White Sugar Cake
Traditional Hong Kong Style New Year Rice Cake