Carrot Nian Gao
In Cantonese, nian gao means ‘year cake’ but gao is also the word for ‘high’. For this reason, the sweet treat is deemed as a ‘lucky’ food during Lunar New Year celebrations, symbolizing ‘higher’ position, growth and prosperity. Sweet rice cake, popularized in the West as mochi cake, is my favourite kind of sweet treat. I can't resist.
There was always nian gao on my mother’s table of new year offerings, alongside candied coconut, white and black sesame bars, haw flakes, almond cookies, “ear” biscuits (baked snacks that look like cow ears) and egg rolls. My mother rarely dabbled in sweets so our nian gao was usually store bought. The traditional version is made of brown rock sugar and steamed, often with decorative red dates in the centre. Often she would panfry slices until they become irresistibly stretchy, and crispy around the edges. They can also be dipped in egg before pan-frying, akin to French toast.
This take on nian gao is an idea I’ve carried for a while. Its starting point is the the pumpkin version in Linger, but I’ve taken some inspiration from carrot cake. Grated carrot is added to the batter, along with carrot cake spices of cinnamon and ginger. You could also add some nutmeg if you have some. It has carrot cake vibes, encased in a very different, gooey batter.
Sweet rice flours vary in texture and consistency. I like Erawan brand, which is mainly available from Asian grocery stores, for a stretchy finish. Mochiko from Hoda Farms is also good, but will give you a cakier consistency.
Carrot cake nian gao (sticky rice cake)
Ingredients
- 2 large eggs
- 1 x 400 ml can coconut milk shaken well
- 42 g unsalted butter, melted
- 1 cup brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 200 g carrots, coarsely grated
- 220 g glutinous (sweet) rice flour (I prefer Earawan brand)
Instructions
- Preheat the oven to 350°F / 180°C. Grease and line a 8-inch/20 cm round cake tin.
- Place the eggs in a large bowl and whisk well. Add the coconut milk, butter, brown sugar, ginger, cinnamon and salt and whisk again. Scatter in the grated carrot and glutinous rice flour and whisk for about 2 minutes, until well incorporated and the batter is smooth and free of dry flour. Gently tap the cake tin against the countertop 3 times to burst any air bubbles.
- Pour the batter into the prepared tin and bake for 55–60 minutes (or more), until the top looks slightly crackly and it springs back when gently pressed.
- Remove from the oven and allow to cool completely, about 60 minutes. Run a sharp knife around the edge of the cake to loosen it, then cut into slices or squares while still in the dish. If your knife has problems cutting through the sticky cake, let it cool for a while longer or lightly dust your knife with cornstarch (cornflour) – the longer it cools, the easier it will be to cut.
