Shanghai Style Niangao
Yields servings
Mains
Niangao (“year cake”) is made from glutinous rice. Different parts of China prepare niangao differently. In the south it is often formed into large round cakes four or more inches in diameter and several inches high. Slightly sweet, pieces are cut off and eaten directly. In the north and in Shanghai, niangao is made into flat oblong pieces about the size of large coins and steamed with meat and vegetables. The following recipe is for Shanghai style niangao.
- 1/2 pound fresh ground pork
- 2 pounds Shanghai style niangao (available from both Chinese and Korean food stores)
- 1 tablespoon cornstarch
- 2 tablespoons cooking oil
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1/2 head won bok cabbage
- 4 ounces cilantro
- Split won bok leaves lengthwise and cut into 1 inch lengths. Cut the tougher stem portions into ¼ inch wide strips for faster cooking.
- Mix cornstarch with the ground pork to keep it from clumping.
- Set stove to high heat. Add 2 tablespoons of cooking oil to wok and bring to boil. Add ground pork and stir until brown. Add 1 tablespoon each of oyster and soy sauce and stir.
- Place sliced won bok on top. Do not stir. Cook until wilted. Add water until just before top of won bok.
- Place rice cake on top of won bok. Do not stir. Cover and steam for 3-4 minutes.
- Serve the mixture in bowls. Garnish with cilantro. Sprinkle hot sauce or vinegar if desired.
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The Chef
Zhang Jin Fan was born in Harbin, China, but lived most of her life in Shanghai. She retired and moved to Hawaii to be with her daughter. She is now a US Citizen.
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