{"id":9931,"date":"2009-01-14T07:35:00","date_gmt":"2009-01-14T15:35:00","guid":{"rendered":"http:\/\/gw.finelimedesigns.com\/2009\/01\/chinese-new-year-cupcakes-nian-gao-3\/"},"modified":"2020-06-27T21:52:41","modified_gmt":"2020-06-28T02:52:41","slug":"chinese-new-year-cupcakes-nian-gao","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/chinese-new-year-cupcakes-nian-gao\/","title":{"rendered":"Chinese New Year Cupcakes – Nian Gao"},"content":{"rendered":"

\"\"<\/a>Sure, Chinese New Year Cupcakes are not the traditional dessert to celebrate the Chinese New Year, but the cake that I turned into cupcakes, nian gao, is. It’s a sticky, glutinous cake that is filled with red bean paste. To make it more cupcake-like, I frosted the cupcakes with a red bean buttercream frosting.<\/p>\n

Chinese New Year Cupcake Tasting Notes<\/h2>\n

You have to be a fan of Chinese cakes to like these Chinese New Year Cupcakes. Jonathan felt that these cupcakes tasted just like the sticky buns filled with red bean paste that you can get at dim sum. Since he loves those, he loved these cupcakes. If you are expecting anything with any kind of a crumb, this is not the cake for you.<\/p>\n

Because the Chinese New Year cupcakes are so sticky, I would make one change if I were to make them again. Although I don’t typically bake in silicone cupcake wrappers, I think I would opt for silicone for these cupcakes – way too much of the cupcake stuck to the wrapper. If you don’t have silicone wrappers, you might also try spraying the inside of paper wrappers with a non-stick spray before pouring the batter in.<\/p>\n

The Chinese New Year Cupcake (Nian Gao) Recipe<\/h2>\n

I got the recipe for the Nian Gao from the now-defunct Asian Eats blog. The traditional recipe is steamed, but the recipe on Asian Eats has been modified to a baked version. Below is that recipe modified to cupcake form. After the recipe text, I have some step-by-step photos.<\/p>\n

Did you make this recipe? Leave a review!<\/a><\/div>\n
<\/div>
\n\t
\"\"<\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Print<\/a>\n\t<\/path><\/g><\/svg><\/span> Pin<\/a>\n\t
<\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span>
5<\/span> from 3<\/span> votes<\/div><\/div>\n<\/div>\n

Nian Gao<\/h2>\n
<\/div>\n
Nian Gao is a sticky, glutinous cake that is filled with red bean paste. To make it more cupcake-like, I frosted the cupcakes with a red bean buttercream frosting.<\/span><\/div>\n\n\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Dessert<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Chinese<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>40 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>24<\/span> cupcakes<\/span><\/span><\/div>\n
<\/g><\/svg><\/span> Calories <\/span>164<\/span>kcal<\/span><\/span><\/div>\n
<\/g><\/svg><\/span> Author <\/span>Stefani<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>