Nian gao

Nian gao (Chinese: 年糕; pinyin: nián gāo), also known as sticky rice cake, is a traditional Chinese food used to celebrate Chinese New Year. The name is a homophone for "higher year," symbolizing a wish for higher position and prosperity in the coming year.

Etymology

The term "nian gao" is derived from the Chinese words "nian" (年), meaning "year", and "gao" (糕), meaning "cake". The word "gao" is a homophone for "high" in Chinese, hence the cake symbolizes a higher position or prosperity in the coming year.

Cultural Significance

Nian gao is traditionally eaten during the Chinese New Year period. It is considered good luck to eat nian gao during this time, as it is believed to bring good fortune and prosperity for the coming year. The sticky texture of the cake is also symbolic of family cohesiveness.

Preparation and Varieties

Nian gao is made from glutinous rice, which is ground into a paste, sweetened, and then steamed or fried. There are many regional variations of nian gao. In northern China, it is often served as a dessert, sweetened with sugar and red bean paste. In southern China, it is typically served as a main dish, flavored with savory ingredients like meat and vegetables.

In Indonesian cuisine, nian gao is known as kue keranjang or kue cina. It is a popular dessert during the Chinese New Year in Indonesia. The Indonesian version is typically fried and coated in grated coconut.

See Also

• Chinese New Year
• Chinese cuisine
• Glutinous rice

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