Chewy Rice Cake - distinct texture
Chewy Rice Cake (Nian Gao) is a traditional Chinese glutinous rice cake known for its distinctively dense, sticky, and chewy texture. It is primarily made from glutinous rice flour and sugar, often with variations including brown sugar or plain white sugar, and is a staple during festive occasions like the Lunar New Year.
🍽️ Nutrition at a glance
Nian Gao is very high in carbohydrates and provides minimal fat or protein, serving as a dense source of quick energy. A typical 100-gram portion contains roughly 250-300 calories, with the main nutrients being simple sugars and starch.
Nutrition breakdown
| Calories | 200 kcal |
| Protein | 2.5 g |
| Carbs | 45 g |
| Fat | 0.5 g |
| Fiber | 0.5 g |
| Sugar | 18 g |
| Sodium | 10 mg |
| Iron | 1.2 mg |
| Calcium | 15 mg |
| Magnesium | 10 mg |
| Potassium | 40 mg |
| Phosphorus | 30 mg |
| Manganese | 0.4 mg |
| Selenium | 2 mcg |
| Copper | 0.1 mg |
Per 1 piece (80 g) · estimated, varies by recipe
💡 What's interesting
Culturally, its name is a homophone for 'high year' in Chinese, symbolizing growth, progress, and prosperity for the coming year. Nutritionally, its unique chewy texture comes from the gelatinization of starch in glutinous rice, which makes it more digestible but also causes a rapid spike in blood sugar.
