Shanghai Rice Cake Recipe: Authentic & Tasty

As an Amazon Associate I earn from qualifying purchases.

Embarking on a culinary journey to explore the rich tapestry of Shanghai’s cuisine unveils a beloved gem: the Shanghai Rice Cake, or Shanghai Nian Gao. This savory delight, with its roots deeply embedded in Chinese tradition, especially during the Lunar New Year, symbolizes growth, prosperity, and the hope for a better year ahead. Unlike its sweet counterparts, this savory rendition is stir-fried to perfection, bringing together the chewy texture of rice cakes with the robust flavors of meat, vegetables, and a savory sauce that ties it all together.

The magic of Shanghai Nian Gao lies not only in its auspicious significance but also in the delightful contrast of textures and flavors it presents. Each bite offers a glimpse into the simplicity and elegance of Shanghai’s culinary landscape, where every ingredient is chosen with care and cooked with precision to celebrate the essence of the ingredients themselves. This recipe is a testament to the versatility of rice cakes, transforming a humble ingredient into a dish that’s as comforting as it is flavorful.

As we delve into the Shanghai Rice Cake recipe, we embark on a culinary adventure that promises not just a delicious meal but a cultural experience that connects us to the heart of Shanghai’s culinary heritage. It’s a journey through taste, tradition, and the art of Chinese cooking, inviting us to explore the rich flavors and textures that make this dish a cherished staple in Shanghai cuisine.

Shanghai Rice Cake Recipe

Shanghai Rice Cake, known as “Shanghai Nian Gao” (上海年糕), is a beloved dish in Chinese cuisine, particularly popular during the Chinese New Year for its auspicious connotation of increasing prosperity year after year. Unlike the sweet, layered rice cake discussed previously, Shanghai Nian Gao is savory, featuring sliced rice cakes stir-fried with ingredients such as pork, shrimp, and vegetables. Here’s a basic recipe to make this savory, comforting dish at home.

Ingredients:

For the Rice Cake:

400g (about 14 oz) pre-sliced Nian Gao (rice cakes), available at Asian grocery stores
Water for soaking, if using dried rice cakes

For the Stir-fry:

200g (about 7 oz) pork loin, thinly sliced
2 tablespoons soy sauce (divided)
1 tablespoon Shaoxing wine (optional)
1 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons vegetable oil
2 cloves garlic, minced
200g (about 7 oz) Napa cabbage, chopped
100g (about 3.5 oz) Shiitake mushrooms, sliced
1 medium carrot, julienned
Salt and pepper to taste
Green onions for garnish

Instructions:

Preparing the Ingredients:

Rice Cake Preparation: If using dried rice cakes, soak them in water for at least 2 hours or overnight until they are soft. If using fresh or frozen rice cakes, rinse under warm water to separate the slices.
Marinate the Pork: Combine the pork slices with 1 tablespoon soy sauce, Shaoxing wine, sugar, and cornstarch. Mix well and let it marinate for about 15 minutes.

Cooking the Dish:

Stir-fry the Pork: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated pork and stir-fry until it’s no longer pink. Remove the pork from the wok and set aside.
Cook the Vegetables: In the same wok, add another tablespoon of oil if needed. Stir-fry the garlic for a few seconds until fragrant, then add the Napa cabbage, mushrooms, and carrots. Stir-fry for about 2-3 minutes until the vegetables are just tender. Season with a pinch of salt and pepper.
Combine with Rice Cake: Add the soaked (and drained) or rinsed rice cakes to the wok along with the cooked pork. Add the remaining 1 tablespoon of soy sauce, adjusting the seasoning as needed. Stir-fry for another 3-5 minutes, or until the rice cakes are heated through and have absorbed the flavors.
Serve: Garnish with chopped green onions. Serve hot as a main dish.

Tips for Success:

Soaking the Rice Cake: Properly soaking the dried rice cakes is crucial for achieving the right texture. They should be soft but still retain a chewy bite.
High Heat: Cooking at high heat helps to sear the ingredients quickly, retaining their texture and flavors.
Stir Constantly: To prevent the rice cakes from sticking to the pan and ensure even cooking, keep the ingredients moving in the wok.

Shanghai Rice Cake is a versatile dish that can be adapted based on personal preferences or seasonal ingredients. It’s a warming, satisfying meal that embodies the spirit of Chinese home cooking, bringing comfort and joy to family gatherings, especially during festive occasions.

Expert Tips

To elevate your Shanghai Rice Cake (Shanghai Nian Gao) to the next level and ensure a dish that is as delicious as it is authentic, consider these expert tips:

1. Quality of Ingredients:

Select Fresh Ingredients: Use fresh, high-quality ingredients for the vegetables and proteins. Fresh Napa cabbage, mushrooms, and meat will significantly enhance the flavor and texture of the dish.
Rice Cake Choice: Opt for rice cakes made specifically for stir-frying; these are usually labeled as “Shanghai-style” rice cakes at Asian markets. The texture and thickness are ideal for this recipe.

2. Preparation of Rice Cakes:

Soak Thoroughly: If using dried rice cakes, ensure they are thoroughly soaked until soft yet firm to the touch. This may take anywhere from 2 hours to overnight, depending on the rice cakes’ thickness.
Separate Gently: For fresh or frozen rice cakes that tend to stick together, rinse them under warm water while gently separating them to prevent breaking.

3. Marinating the Protein:

Marinate for Flavor: Marinating the pork or any other protein you choose (chicken, beef, or tofu for a vegetarian option) with soy sauce, Shaoxing wine, and a bit of cornstarch not only seasons the meat but also tenderizes it and adds a velvety texture to the sauce.

4. High Heat Cooking:

Wok Hay: To achieve the characteristic “wok hay” (the breath of the wok), preheat your wok until it’s smoking slightly before adding oil. This high heat cooks the ingredients quickly, sealing in flavors and creating a slightly smoky taste.

5. Stir-frying Technique:

Cook in Batches: Avoid overcrowding the wok; cook in batches if necessary. This ensures each ingredient can be stir-fried properly, maintaining its texture and flavor.
Swift Movement: Keep the ingredients moving in the wok to cook evenly and prevent sticking, especially important for the rice cakes.

6. Seasoning and Sauce:

Adjust Seasonings: Taste and adjust the seasonings towards the end of cooking. Depending on the saltiness of your soy sauce and the sweetness of your vegetables, you may need to tweak the amounts slightly.
Balanced Flavors: A splash of Shaoxing wine can add depth to the dish, while a pinch of sugar can balance the soy sauce’s saltiness.

7. Serving Suggestions:

Serve Immediately: Shanghai Rice Cake is best enjoyed fresh from the wok when it’s piping hot, and the rice cakes are at their most tender.
Garnish: Garnish with green onions or fresh cilantro to add a burst of color and freshness.

8. Vegetarian Adaptation:

Substitute Protein: For a vegetarian version, substitute the meat with firm tofu or additional varieties of mushrooms. Adjust the marinating step accordingly.

Mastering Shanghai Rice Cake requires balancing flavors, textures, and the high-heat cooking technique quintessential to wok dishes. By following these expert tips, you’re not just cooking a meal; you’re bringing a piece of Shanghai’s culinary tradition into your kitchen, offering a dish that’s deeply satisfying and rich in cultural heritage.

Why This Recipe Is Just So Good…

The Shanghai Rice Cake recipe, or Shanghai Nian Gao, holds a special place in the hearts and kitchens of many, celebrated for its unique texture, rich flavors, and cultural significance. Here’s why this recipe stands out as a particularly delightful culinary experience:

1. Unique Texture:

The chewy and slightly sticky texture of Nian Gao is unlike any other noodle or rice dish. It offers a satisfying bite that’s both comforting and intriguing, providing a novel eating experience that is hard to find in other cuisines.

2. Flavorful Versatility:

Shanghai Rice Cake absorbs the flavors of the ingredients it’s cooked with, making it incredibly versatile. Whether it’s savory soy sauce, aromatic garlic, or the sweetness from vegetables like Napa cabbage and carrots, each element contributes to a richly layered flavor profile that’s both balanced and deeply satisfying.

3. Nutritional Balance:

This dish strikes an excellent balance between proteins, vegetables, and carbohydrates, making it a wholesome meal. The inclusion of lean pork, a variety of vegetables, and rice cakes means it can cater to a broad range of nutritional needs, offering vitamins, minerals, fiber, and protein in one delicious package.

4. Cultural and Festive Significance:

Eating Nian Gao during the Chinese New Year is considered auspicious, symbolizing a higher income or position in the coming year. Its cultural significance adds an element of tradition and celebration to the meal, making it not just food, but a part of heritage and family gatherings.

5. Comfort Food:

Like many rice dishes, Shanghai Rice Cake is inherently comforting. Its warm, savory flavors and chewy texture make it the perfect comfort food, especially during colder months or whenever you need a dish that feels like a warm hug.

6. Quick and Easy:

Despite its complex flavors and textures, Shanghai Nian Gao is relatively quick and easy to prepare, especially with pre-sliced rice cakes. It’s a fantastic option for a satisfying meal that doesn’t require hours of preparation, making it accessible for weeknight dinners.

7. Adaptability:

The recipe is highly adaptable to different tastes and dietary needs. It can easily be made vegetarian by omitting the pork and adding more vegetables or tofu. Similarly, the choice of vegetables can be varied based on seasonal availability or personal preferences, making it a versatile recipe that never gets boring.

8. Social and Family Bonding:

The preparation and sharing of Shanghai Rice Cake can be a wonderful opportunity for social and family bonding. Cooking and enjoying a meal that holds so much cultural significance can bring people together, creating memories and strengthening relationships.

In essence, Shanghai Rice Cake encapsulates the joy of eating food that’s rich in flavors, textures, and cultural history. Its ability to comfort, satisfy, and bring people together is what makes this recipe not just good, but truly exceptional.

Storage Instructions

Storing Shanghai Rice Cake (Shanghai Nian Gao) correctly ensures that you can enjoy its delightful texture and flavors even after the initial preparation. Here’s how to store leftovers efficiently:

Short-term Storage:

Cool Down: Allow the leftover Shanghai Rice Cake to cool down to room temperature after cooking. This helps prevent condensation inside the storage container, which could make the rice cakes soggy.
Airtight Container: Transfer the cooled rice cake to an airtight container. This keeps it from absorbing other odors in the fridge and helps maintain its moisture.
Refrigerate: Store the container in the refrigerator. Properly stored, the rice cake can last for 3 to 4 days.

Long-term Storage:

Freezing: Shanghai Rice Cake freezes well due to the glutinous rice flour’s texture. For freezing, it’s best to freeze the rice cakes in single portions or in a way that you can easily take out the amount needed without defrosting the whole batch.
Wrap Tightly: Wrap each portion tightly with plastic wrap or place them in a freezer bag, squeezing out as much air as possible to prevent freezer burn.
Freeze: Store in the freezer, where it can last for up to 1 month.
Thawing and Reheating: Thaw the rice cake in the refrigerator overnight or at room temperature for a few hours before reheating. You can reheat it in a microwave, covered with a damp paper towel, or stir-fry it again briefly in a pan with a little oil or water to prevent sticking and to restore its soft, chewy texture.

Reheating:

Microwave: For a quick option, microwave the rice cake covered with a damp paper towel to reintroduce moisture, preventing it from drying out. Heat in short intervals, stirring in between, until heated through.
Stovetop: Alternatively, reheat on the stovetop by stir-frying on medium heat with a bit of water, broth, or additional sauce to prevent the rice cake from sticking to the pan and to ensure it heats evenly.

Additional Tips:

Serving Size: If you anticipate leftovers, consider stir-frying only the amount of rice cake you plan to eat immediately. Store the uncooked, pre-soaked rice cakes in the fridge or freezer, as they maintain their texture better when cooked fresh.
Avoid Repeated Reheating: Try to reheat only the amount of Shanghai Rice Cake you plan to consume in one sitting to maintain the best texture and flavor.

By following these storage and reheating instructions, you can ensure your Shanghai Rice Cake remains as delicious as when it was first made, allowing you to savor the flavors and textures at their best.

Frequently Asked Questions (FAQ)

Q: What are Shanghai Rice Cakes made of?

A: Shanghai Rice Cakes, known as Nian Gao in Mandarin, are made from glutinous rice flour. They are molded into ovals or discs and have a chewy, slightly sticky texture when cooked. They can be found in both sweet and savory dishes, but in the context of Shanghai Rice Cake (Shanghai Nian Gao), they are used in a savory stir-fry.

Q: Where can I find the rice cakes for this recipe?

A: Pre-sliced rice cakes for this recipe are typically available at Asian grocery stores, in the refrigerated section alongside other fresh noodles and tofu products. They may also be found in the frozen food section. Dried versions are available too and would need to be soaked in water before use.

Q: Can I use a different type of rice cake if I can’t find Shanghai-style rice cakes?

A: Yes, you can use different types of rice cakes, though the texture and cooking time might vary. Korean rice cakes, which are cylindrical and slightly thicker, are a common substitute. Keep in mind that the final dish’s texture may be slightly different from the traditional Shanghai version.

Q: How do I prevent the rice cakes from sticking together when cooking?

A: To prevent rice cakes from sticking:
Soak dried rice cakes thoroughly until they are soft.
If using fresh or frozen rice cakes, separate them gently under running water before cooking.
Ensure the pan and oil are hot before adding the rice cakes to stir-fry.
Keep the rice cakes moving in the pan by stirring frequently.

Q: Can this dish be made vegetarian or vegan?

A: Absolutely. To make a vegetarian or vegan version of Shanghai Rice Cake, simply omit the meat or replace it with tofu or additional vegetables. Use vegetable broth or water to adjust the sauce and ensure all other ingredients, like soy sauce, are suitable for vegetarians or vegans.

Q: How should I store leftovers and how long will they keep?

A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze them for up to a month. Reheat in a microwave or on the stovetop with a splash of water to keep them moist.

Q: Can I make Shanghai Rice Cake ahead of time?

A: While you can prepare components like slicing vegetables and marinating meat ahead of time, Shanghai Rice Cake is best enjoyed fresh due to the texture of the rice cakes. They tend to harden when refrigerated and need to be reheated with additional liquid to restore their soft, chewy texture.

Q: Is there a way to add more flavor to this dish?

A: To enhance the flavor, consider:
Marinating the protein longer for deeper flavor infusion.
Adding aromatics such as ginger or more garlic.
Incorporating umami-rich ingredients like oyster sauce or a touch of hoisin sauce along with soy sauce.
Using chicken or vegetable broth instead of water for cooking the vegetables and rice cakes.

Q: How do I adjust the recipe if the rice cakes are too hard or too soft after cooking?

A: If the rice cakes are too hard, they may need to be soaked longer before cooking or cooked with a bit more liquid in the recipe. If they’re too soft, they might have been overcooked or soaked for too long. Adjust the soaking and cooking times based on the texture you prefer.

Q: Can I add other ingredients to the Shanghai Rice Cake stir-fry?

A: Definitely! This recipe is versatile, and you can add a variety of ingredients according to your preference. Common additions include leafy greens like bok choy or spinach, different types of mushrooms, bell peppers for color, or bamboo shoots for crunch. Adjust the seasoning based on the volume and type of ingredients you add.

Q: How do I prevent Shanghai Rice Cake from sticking to the pan during stir-frying?

A: To prevent Shanghai Rice Cake from sticking to the pan:
Preheat the Pan: Ensure your pan is well-heated before adding oil. A hot pan creates a non-stick surface.
Use Sufficient Oil: Use a liberal amount of oil to create a barrier between the pan and the rice cakes.
Soak Rice Cakes: If using dried rice cakes, soak them until they are thoroughly softened. Softened rice cakes are less likely to stick than partially rehydrated ones.
Stir Gently: Once the rice cakes are in the pan, stir them gently but continuously to prevent them from settling and sticking to the bottom.

Q: Can I substitute pork with another type of meat or make it vegetarian?

A: Absolutely, the pork in Shanghai Rice Cake can be easily substituted or omitted:
Meat Substitutes: You can use thinly sliced beef, chicken, or shrimp as alternatives to pork, adjusting the cooking time as necessary.
Vegetarian Version: For a vegetarian option, omit the meat and add more vegetables such as mushrooms, bell peppers, or tofu. Tofu, especially firm tofu, can add a nice texture contrast and protein to the dish.

Q: How can I ensure the rice cakes have the perfect texture, not too hard or too soft?

A: Achieving the perfect texture in Shanghai Rice Cake involves:
Proper Soaking: For dried rice cakes, soak them in water until they are completely soft, usually several hours or overnight. This is crucial for a soft, chewy texture.
Cooking Time: Be mindful of the cooking time once the rice cakes are added to the pan. They should become translucent and soft but still retain some chewiness. Overcooking can make them too soft and mushy.

Q: What other vegetables can I use in this dish?

A: Shanghai Rice Cake is versatile, and you can use a variety of vegetables:
Leafy Greens: Bok choy, spinach, or Swiss chard can add color and nutrition.
Crunchy Vegetables: Bell peppers, snow peas, or bean sprouts offer a nice textural contrast.
Flavor Boosters: Green onions, leeks, or celery can enhance the dish’s flavor profile.
Choose vegetables based on their cooking times to ensure everything is perfectly cooked together.

Q: How do I store and reheat leftovers while maintaining the best quality?

A: To store and reheat leftovers:
Cool Quickly: Allow leftovers to cool to room temperature quickly to prevent bacterial growth.
Airtight Container: Store in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.
Reheating: Reheat in a skillet over medium heat with a little added water or broth to prevent drying out. Alternatively, microwave with a cover, stirring occasionally, until heated through.

Q: Can I make this recipe gluten-free?

A: To make Shanghai Rice Cake gluten-free, ensure that the rice cakes are made from 100% rice with no added wheat or gluten-containing ingredients. Also, substitute soy sauce with a gluten-free soy sauce or tamari to maintain the dish’s flavor without the gluten.

Q: Is there a way to make the dish less oily without compromising flavor?

A: To reduce oil without sacrificing flavor:
Use Non-Stick Cookware: This allows you to use less oil while preventing sticking.
Broth for Stir-Frying: Add a small amount of broth or water in place of some of the oil when stir-frying the vegetables and meat. This helps to steam-cook the ingredients while still allowing for the development of flavor.
Quality Ingredients: Use fresh, high-quality ingredients that naturally have vibrant flavors, reducing the need for excessive oil to carry the dish’s taste.

Conclusion

In embarking on the culinary journey of preparing the Shanghai Rice Cake, or Shanghai Nian Gao, we’ve not only delved into a world of rich flavors and unique textures but also connected with a dish that carries deep cultural significance and versatility. This savory rendition of Nian Gao transcends the boundaries of a mere meal to become a celebration of tradition, a symbol of prosperity, and an embodiment of the culinary heritage that defines Shanghai’s vibrant food scene.

The beauty of the Shanghai Rice Cake recipe lies not just in its delightful chewiness or the savory umami that envelops each bite, but also in its adaptability to cater to various tastes and dietary preferences. Whether it’s the addition of crisp vegetables, succulent meats, or even a vegetarian twist, each variation of the dish offers a new experience, making it a staple in the repertoire of Chinese cooking that appeals to a global audience.

As we conclude this exploration of Shanghai Nian Gao, it’s clear that this dish is more than food; it’s a narrative of resilience, adaptability, and the enduring power of shared meals to bring people together. Whether for a festive celebration or a simple, hearty meal, Shanghai Rice Cake stands as a testament to the art of Chinese cooking, inviting both the novice and the seasoned cook to savor its complexities and to continue the tradition of gathering around good food. In the heart of each chewy slice lies the essence of Shanghai’s culinary legacy, a legacy that continues to inspire and delight with each passing year.

Savory Delight: Classic Shanghai Rice Cake Recipe