Vanishing Home Recipes: Nian Gao (Rice Cake) & Hainanese Yi Bua (Coconut Kueh)

nian gao

🥗Healthier: zucchini noodles

💰Cheaper: rice flour

Zucchini noodles provide a lower-calorie alternative while maintaining a similar texture.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: canned mushrooms

Button mushrooms are more accessible and less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less salty.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil offers a unique flavor, while canola is often cheaper.

Soak nian gao in warm water for 30 minutes until softened.

Drain and slice nian gao into thin pieces.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add minced garlic and sauté until fragrant, about 30 seconds.

Add sliced carrots and cook for 2-3 minutes until tender.

Stir in cabbage and shiitake mushrooms, cooking for another 2-3 minutes.

Add the sliced nian gao to the skillet and stir to combine.

Pour in soy sauce and sesame oil, mixing well for 1-2 minutes.

Cook until the nian gao is heated through and slightly crispy, about 5-7 minutes.

Garnish with chopped scallions and pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens