• 3 1/2 oz. (100g) glutinous rice flour

  • 3 1/2 oz. (100g) rice flour

  • Water for making dough and steaming

  • 2 tsp olive oil, optional


  1. 1

    Separate 25g flour from each kind, and mix them together, add enough water and roll it into smooth dough.

  2. 2

    In a medium pot, add enough water and bring it into a boil, add flour dough, cook until cooked. (3-5 minutes)

  3. 3

    Remove cooked dough, drain excess water and add it to the remaining glutinous flour and rice flour.

  4. 4

    Continue squeeze and roll the dough to combine all flour and make them to form bigger smooth dough.

  5. 5

    Use a rolling-pin to make it into a long and round strip. Use a sharp knife; slice it into equal length pieces.

  6. 6

    Sprinkle some flour on the board to prevent sticking, and roll each pieces of flour dough into strips.

  7. 7

    Place them in a steam plate with non-stick paper, set it on the rack in the steamer and steam for 15-20 minutes.

  8. 8

    After steamed, let cool the cake for about 10 to 15 minutes before slicing, or caramelized by pan-frying.

  9. 9

    After stored nian gao cake in fridge, steam it again if to serve hot again. Or, it is also good to serve cold.


For a tender texture nian gao cake, add dash of oil into the cooked dough before adding to the rest flour.