Nian Gao 年糕 translates to mean “New Year Cake” and is a sticky rice cake often prepared for Lunar New Year. This pressure cooker version shortens the cooking time from 3 hours to 1 hour and still results in a delicious, chewy dessert.
1lbglutinous rice flouralso known as sweet rice flour or mochiko flour
3tbspneutral oilvegetable, avocado, grapeseed
sesame seeds
1datepitted, cut in half
Instructions
Add brown sugar and water to a small saucepan over medium heat, and stir. Continue to heat until the mixture simmers. Remove from heat and set aside.
In a mixing bowl add the glutinous rice flour.
Add sugar mixture into the mixing bowl and whisk. Add oil and continue to whisk until smooth
Line a 8-inch pan with parchment paper (I find crumpling the paper helps with fitting it into the pan). Pour the mixture into the pan.
Pour 1 cup water into your pressure cooker and insert a steaming rack. Place pan on top of the steaming rack. Close the lid and cook on HIGH PRESSURE for 60 MINUTES. Allow for pressure to release naturally.
Sprinkle sesame seeds on top of the gas while it is still warm. Add date in the middle for decoration.
Allow for the Nian Gao to COOL COMPLETELY before cutting. Can be stored in an airtight container on the counter for up to 1 week or in the fridge for up to 1 month. Microwave for 10-15 seconds before eating.