it’s soft, it’s delightfully chewy, and it’s perfectly sweet.
leen goh, or nian gao, is my favourite once-a-year snack that brings me back to eating it directly out of the pan with my sisters growing up. it’s especially delicious sliced and dipped in whisked eggs before frying to crispy, golden perfection (similar to french toast)! this cake is not to be eaten in large triangular prisms but in domino-sized rectangles, a few pieces at a time.
I had no idea how approachable it was, as we only ever received them as gifts in ornate packaging or pre-ordered them at dim sum restaurants around the lunar new year. you simply whisk together four ingredients, pour that into a dish, and steam until solidified. we may be purists when it comes to our leen goh, but feel free to add warm spices like allspice or dried fruit like chopped red dates or gojis to yours! this version is my sister janet’s recipe and one I hold close to my heart.
Makes 1 (8-inch) steamed cake
Ingredients
2 bricks (150g) chinese brown rock sugar (bing tong) plus 2 tbsps dark brown sugar, or 1 cup dark brown sugar (180g)
2 cups water
300g glutinous rice flour
2 tbsps coconut or canola oil, plus more for brushing
dried goji berries or red dates (optional), as garnish
1-2 eggs, whisked with a dash of salt, for pan-frying
Instructions
Set up a steamer system. Pour 2-3 inches of water into a large pot or wok. Insert a sturdy steamer rack or use a bamboo steamer. Bring water to a gentle simmer.
Meanwhile, add sugar and water to a small pot and simmer on low until fully dissolved. Cool completely (you can expedite the process by shocking the pot in an ice bath).
Pour syrup into a large mixing bowl and stabilize with a damp rag. Simultaneously sift and whisk the glutinous rice flour into the liquid and mix until the batter is smooth in consistency. Whisk in oil until fully incorporated.
Lightly brush oil onto an 8-inch glass pie dish or shallow bowl and fill with batter. Steam for about 1 hour at medium heat, until the cake springs back to touch and an inserted toothpick comes out clean. Periodically check the level of your water to make sure it doesn’t run dry.
Cool, then cover and set in the fridge overnight. Slice into dominoes. Dip each piece into whisked eggs and pan fry in a little bit of oil or butter until crispy, golden and heated through. Refrigerate the remaining cake for up to a week and fry some up when you’re in need of a snack! You can also freeze them in slices and fry them up from frozen.