Wishing you all abundance, happiness, and wellness this Lunar New Year!
We’re celebrating the Year of the Wood Snake with a light and comforting nian gao recipe that’s easy to prepare. Nian gao, a glutinous rice cake, is traditionally enjoyed in Chinese culture to welcome the New Year. You will find desserts featuring glutinous rice flour in a range of cultures —the popular Japanese mochi is just one example!
This version of nian gao requires just a few ingredients and is perfect for novice home bakers. It can also be easily customized to suit dietary needs or based on what you already have in your kitchen. Below, you’ll see our finished cake nestled alongside pieces from our curated Lunar New Year Collection, available online.
Lunar New Year Collection items alongside the finished nian gao “tart”
NIAN GAO RECIPE
Preheat oven to 375° F and line a 9" tart tray or baking pan with ghee (butter), avocado oil, or coconut oil. Make sure to prep the pan with an oil that has a high smoke point.
NOTE: You can modify the amount of sweetener and dried fruit you add to your nian gao! If you stick to the amounts listed below, your cake will be more savory.
Step 2 - Mix dry ingredients listed below:
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2 cups glutinous rice flour (we suggest the Koda Farms Mochiko Sweet Rice Flour found at most Asian grocery stores)
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1 1/2 tsp baking powder
Step 3 - Add wet ingredients after:
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1 can of unsweetened coconut milk (or coconut cream if you want it to be thicker)
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2-3 large eggs or sub for flax eggs (it makes little difference if you use 2 or 3 eggs or flax eggs. Use 3 if you would like more protein!)
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1 tbsp butter (you can substitute for coconut oil)
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1 tbsp honey, maple syrup, or any other sweetener you’d like!
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2 tbsp vanilla extract
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A pinch of sea salt
Step 4:
Mix all ingredients until the clumps are gone. Once the batter is smooth, add 1 cup of chopped dates, jujubes, raisins, or any dried fruit of your choice.
Step 5:
Combine the dried fruit with the smooth batter, and place in your baking pan or tart tray to bake for 40-45 minutes. Halfway through the baking time, remove from the oven and sprinkle the cake with sesame seeds (optional).
Check on the cake often and remove it when the top is golden brown!
Mooncake Paperweights in two-tone Lapis/Scrape and Scarlet/Honey
FOOD AND ART ARE MEANT TO BE SHARED
Hi everyone! This is Frances Ma, Marketing Manager at Pewabic Pottery. Growing up, my father, Hin-Long Ma, of Chinese and Japanese descent, would fill our home with the aroma of dishes he enjoyed back home. Those meals became a gateway to a rich tapestry of flavors that shaped my understanding of the world. I grew up feeling extraordinarily lucky to live in a home where multiple cultures were represented and shared—primarily through cuisine!
Mooncake Paperweights in a range of glaze options featured in our Lunar New Year Collection
I’m excited to share this recipe for a seasonally celebratory treat, coinciding with the recent release of our ceramic Mooncake Paperweights. These pieces were inspired by special desserts widely enjoyed during the Mid-Autumn Festival in Chinese culture. The paperweight prominently features the Wufu symbol, or the “five blessings,” which represents well-wishes for health, wealth, long life, love of virtue, and peaceful death—wishes that resonate universally. My goal with this design was to create something meaningful and accessible to all, regardless of their cultural background.
Like music and art, food transcends language, inviting everyone to savor and celebrate together. They say traveling feeds the soul, but immersing yourself in another culture deepens the heart and elevates the human experience. My hope for the future is that we all take a page from my father’s book and build bridges of connection. Start with a shared meal, a piece of art, or a simple conversation. There’s a world of inspiration—and understanding—waiting to be discovered.
Explore more work included in our Lunar New Year Collection featuring pieces we hope will enrich your celebrations, tables, and homes
