Enjoy Nian Gao, a steamed rice cake consisting of glutinous rice flour and brown sugar, for the Lunar New Year.
Gateau La Cire (NIAN GAO)

Recette Gateau La Cire


My mother told me a tale about why we keep nian gao around throughout the lunar new year. The "Kitchen God," according to most Chinese, dwells in every home. He will prepare a "yearly report" on how each family fared over the year. So, by serving the nian gao, the Kitchen God will have difficulty speaking too many things (bad things we've done), because his mouth is full of lovely sticky rice cake. I wouldn't like a lucrative year or a favorable report from the Kitchen God. That was a fairly fascinating narrative, in my opinion.


Prep Time: 10 Mins

Cook TIme: 1 hr

Total TIme: 1 hr 10 Mins

Servings: 2 5 X 3 Ince Round Cake


  • 600 g rice flour
  • 600 ml of water
  • 400 g dark brown sugar
  • 50 grams of white sugar
  • 1 tablespoon frying oil
  • Optional: 1 orange juice


  1. In a blender, combine the orange zest and 1 measure of brown sugar.

  2. With the remaining sugar and a little water, make a caramel (the caramel will give the cake its color)

  3. Combine the rice flour and water until it reaches a thick consistency.

  4. To the mixture, add the combined zest and caramel.

  5. Allow the mixture to stand for 30 minutes in little latex molds.

  6. Cook for 2 to 4 hours in a bain-marie over low heat, depending on the size of the ramekins.

  7. To taste after letting cool.


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