Nian Gao (Glutinous Rice Cake) with Grated White Coconut

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For years my family has been eating this Nian Gao in this preparation. I know there are some Peranakan families too, do the same way. This preparation is quite similar to prepping Kuih Kosui. Well, this gluey cake can also be battered and fried; and I will be doing these very soon. Our families enjoyed this way too and I would like to share with all of you.

So during the Lunar Chinese New Year celebration, you should try this recipe and I can tell you that it tastes good. By the way, you do not have to make the Nian Gao from scratch as it is commonly available before the Chinese New Year Day arrive from any Asian/Oriental grocery stores. That will give you plenty of time to create this recipe even when your guests arrive.




1 16oz ready-made sweet glutinous rice cake (Nian Gao), removed banana wrapper, cut into half and slice into ½-¾” thick. (Approximately 16 pieces)

2 cups fresh/frozen grated white coconut, if frozen, thawed

1/8 teaspoon salted



In a deep plate, add grated white coconut and salt and mix well. Set aside.

Heat a Chinese steamer/steamer with water over medium-high heat and bring to a boil.

Meanwhile, place the sliced sweet glutinous rice cakes (Nian Gao) onto a greased plate and transfer to the steamer rack. Steam for 6-8 minutes or until the cake (Nian Gao) when touches is soften.

Remove from heat and transfer the cakes (Nian Gao) with a tong/chopsticks into the grated coconut. Roll until grated coconut coats all over cake (Nian Gao). Serve immediately.



This entry was posted in Chinese New Year Recipe, Desserts and Pastries, Peranakan (Nyonya), South-East Asian Goodies. Bookmark the permalink.

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