Fook Nian Gao

Made another nian gao today. For this nian gao I used a Fook character mould which CY bought for me from Sweety Bakery. This mould comes with packaging and the total cost is only HK$12 for the set. The mould itself is reusable.

I used the same recipe as in the traditional nian gao but did some variation by using 50% slab sugar and 50% gula melaka, 50% coconut milk and 50% water. Cannot tell you what it tastes like now as this is a gift.

I quite like the outcome of this mould. The Fook character imprint is very explicit and the outer chinese pattern border is pretty too. I think it is beautiful and the receiver would be very pleased.



This is the Fook character mould.


Brown slab sugar


Ingredients: (16cm x 3.8cm)
300g glutinous rice flour
75g ungluten wheat starch (tang mien fun)
130g - 140g brown slab sugar
130g - 140g gula melaka/palm sugar
250ml water
250ml coconut milk

Method:
1. Boil sugar with water till sugar dissolved. Strain and leave to cool. Stir in coconut milk.
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 twice, so that it will be smoother.
3. Pour nian gao mixture into a greased pan, cover it with aluminum foil/plate and steam for about 45 - 60 minutes (adjust according to depth of the cake pan).
4. Cool before unmoulding.

Notes:
If you use a deeper pan, you have to increase the steaming time.
I find that after adding gula melaka, the nian gao is more fragrant.