Chinese New Year Taro Rice Cake
Taro brings a soft, nutty fragrance to this Lunar New Year rice cake. The sweet glutinous rice base carries the same satisfying chew as classic nian gao, while taro lends its gentle violet-tinged color and earthy, almost floral sweetness, setting it apart from the coconut, red bean, and plain versions in this collection.
Slice the cake and pan-fry the rounds until the outside turns golden and the inside goes tender and stretchy, releasing taro's warm aroma. Steaming keeps the slices especially soft, and dipping them in egg before frying gives a richer crust. Serve warm with tea as a festive New Year sweet.
Taro is a beloved flavor in Cantonese and Vietnamese holiday cooking, and this cake brings it to the Lunar New Year table as a wish for a smooth, prosperous year. Keep the cake frozen until use, then thaw and slice. The taro is blended evenly through the sweetened glutinous rice.
