Traditional Nian Gao
Ingredients:
300g glutinous rice flour
75g ungluten wheat starch (tang mien fun)
250g black/brown sugar
400ml water
4 tbsp coconut milk
1.5 tsp ginger juice (strained)
Method:
1. Boil sugar with water till sugar dissolved. Strain and leave to cool. Stir in coconut milk and ginger juice.
2. Pour sugar solution into sieved glutinous rice flour and wheat starch. Use a pair of chopsticks to stir the mixture till well blended. Strain mixture so that it will be smoother.
3. Pour nian gao mixture into a greased pan, cover it with aluminum foil and steam for about 45 - 60 minutes.
4. Stick a red date in the middle of the cake immediately after it is cooked.
Notes:
You can use 250ml coconut milk and 250ml water to get a more fragrant nian gao.
Labels: CNY Goodies
posted by Florence @ 5:17 PM
19 Comments:
hm...in an aluminium mould. Still prefer if it is in banana leave mould. It would hard to find in HK i guess. Anyway, recipe, please...must learn to make some on my own.
wow, your nian gao looks so pretty. do you have the recipe for that?
for the fish, did you use food coloring for the edges?
Wah! Yummy yum-yum! Deep fry with sweet potato and tapioca would be heavenly.
Hi Florence,
Can you share the recipe for this?
Hi ching,
Will dig it out and post for you later ok! I'm busy these 2 days. :)
Thanks Florence! :D
Hi Florence,
Am curious, what is the reason to add ginger juice? Can I omit it?
TIA!
Hi ching,
Ginger juice enhanced the flavour of the nian gao.
Yes, you can omit it! :)
Hi foodcrazee,
Recipe posted. Happy trying!
Hi jon,
Recipe posted.
Yes, for the fish nian gao, I use food coloring for the edges.
Hi Florence,
Thanks for all your help, I got one more question. :P
How long can I put this nian gao at room temp. (I intend to make the 250ml coconut milk with 250ml water version)? Reason for putting it outside so that it will feel more like CNY.
Ching,
If the weather is not hot, you can leave it outside for a couple of days!
Florence,
Any substitute for coconut milk? Here in Kuching,Sarawak, our nian gao doesn't contain coconut milk.
Delia,
Just replace the coconut milk with water and omit the ginger juice if you don't like it. :)
Hi there, I am born in Hongkong but now moved to Switzerland. Nice to find a foodblogger from Hongkong. I can tell you have sweet teeth : ) How do you get your yummy dish finished as when I was in HK, ppl around me are so scared of getting fat when I baked cheesecakes. I am just trying to bake the Kasutera (Castella) cake now. My hands are tired after holding the whisker for so long. Hope it works out.
Janet,
I share my baked stuff with my neigbhours. :)
I haven't try to make nian gao with brown/black sugar. Instead of water, I use coconut milk and white sugar as most of my friends like coconut flavor nian gao. I will try this recipe for the coming CNY
Hi I was following your regular version of the recipe religiously until I found out that the nian gao mixture is too thick. Thinking about it, how can you get a mixture that is pour-able with more than 2 cups of flour and about 1.5 cups is beyond me. Just something that I'm confused about.
WK
hi
can i use coconut cream instead of milk?
Thanks for sharing the CNY. Hope to see your 2010 CNY recipes soon.
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