Baiguo Niangao: A Traditional Beijing Fruit and Nut Rice Cake

Baiguo Niangao (百果年糕) is a traditional Beijing snack associated with the Chinese New Year. It is a sweet, sticky rice cake made from glutinous rice flour and a variety of nuts, dried fruits, and candied fruits. It is traditionally enjoyed around the Spring Festival and is considered an important part of Beijing’s New Year food culture.

The word “nian” (年) means “year,” while “gao” (糕) sounds similar to the word “higher” (高) in Chinese. As a result, niangao symbolizes “rising higher year after year”, expressing wishes for prosperity, progress, and a better life in the coming year. Traditional Beijing niangao may be white or yellow, with the two colors symbolizing silver and gold.

Ingredients

Traditional Beijing Baiguo Niangao is made primarily from glutinous rice flour, together with white sugar and cooking oil. A variety of nuts and preserved fruits are added, including:

• Peach kernels
• Melon seeds
• Candied hawthorn cake
• Candied winter melon
• Candied green plums

The combination of these ingredients gives the cake its distinctive sweet flavor and fruity, nutty aroma.

How Baiguo Niangao Is Made

First, glutinous rice flour is mixed with water to form a relatively firm dough. The dough is spread evenly in a steamer lined with a damp cloth and steamed for approximately 20–30 minutes, until fully cooked.

The steamed dough is then mixed with white sugar while it is still warm. The mixture is kneaded or stirred until it becomes smooth and elastic.

Next, the sweetened rice cake mixture is spread evenly in an oiled container. Chopped nuts and candied fruits are scattered over the surface. After the cake has cooled and firmed up, it is cut into rectangular or square pieces and served.

Baiguo Niangao can be eaten directly after steaming. It can also be sliced and pan-fried or deep-fried, producing a lightly crisp exterior while retaining its soft and sticky interior.

A Traditional Beijing New Year Food

Baiguo Niangao is particularly associated with the Spring Festival in Beijing. Historical accounts suggest that the custom of eating niangao around the New Year has existed in the Beijing area for centuries, with traditions dating back at least to the Liao Dynasty.

Niangao has a much longer history in Chinese food culture. Ancient Chinese texts contain references to steamed foods made from rice flour, suggesting that early forms of rice cakes existed many centuries ago.

For Beijing families, Baiguo Niangao is more than a sweet snack. Its sticky texture, colorful fruit and nut toppings, and auspicious name make it a traditional symbol of good fortune and hopes for a better year ahead.

Chinese name: 百果年糕
Pinyin: Bǎiguǒ Niángāo
English name: Baiguo Niangao / Beijing Fruit and Nut Rice Cake
Type: Traditional Beijing New Year snack
Main ingredient: Glutinous rice flour
Other ingredients: Sugar, peach kernels, melon seeds, candied fruits
Cooking methods: Steaming, pan-frying, or deep-frying
Texture: Soft, sticky, and chewy
Flavor: Sweet, fruity, and nutty
Season: Traditionally associated with the Chinese New Year