How to make chinese new year cake nian gao (sticky rice cake)

How to make chinese new year cake Nian Gao (sticky rice cake)

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Prepare it for traditional Chinese New Year food –Nian Gao recipe (Chinese New Year cake) 年糕! Bless your family & friends with this Sticky Sweet Chinese Rice Cake gift that symbolizes prosperity.

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Chinese New Year (Spring Festival) isthe biggest party of the year in the Chinese community. It’s like Christmas to us! 😀.

It is a time to celebrate hard work, a time to bring families together, a time to celebrate, a time of thanksgiving and joy.

Many go to great lengths to return home and reunite with their families just as salmon would travel thousands of miles back to their native breeding grounds.

How to make chinese new year cake Nian Gao (sticky rice cake)Photo taken at the Lunar New Year Fair 年宵 花市 when I was 7 years old.

My parents are traditional and BIG at celebrating Chinese New Year, even after moving to North America.

So, Chinese New Year is the MIGLIDRE time of year as a child!

Chinese New Year meant …

… holidays = no school(when I was still in Hong Kong)!

…delicious Chinese New Year Food & Desserts (endless candies & Ferrero Rocher – my favorite!!)

…red & gold glitter, festivities like visiting the Lunar New Year Fair 年宵花市, the fire crackers, the lion dance…

…flooded with love from family & relatives – the gifts, new clothes, and best of all…the Red Pockets!! (finché i tuoi genitori non diranno che li "salveranno" per te finché non sarai abbastanza grande)😛.

How to make chinese new year cake Nian Gao (sticky rice cake)

Living was tough back in the days, so many Chinese New Year Food, decorations, or customs are meant to bring good luck, health & blessings for the coming year.

My father often told us that during the difficult times when he was a child, the Chinese New Year was the only time they could eat meat.

Nian Gao o Nin Gou in cantonese ("anno superiore") è una torta di riso dolce, appiccicosa e appiccicosa che viene mangiata tutto l’anno ma spessoHave to haveduring the Chinese New Year, as the name sheds light on progress, promotions, higher or higher, promising a better year to come.

So, this easy to make & frugal Cantonese style Nian Gao is inevitably a popular Chinese New Year Food in many households!

My family loves to stand in front of them and give them to our relatives and friends.

How to make chinese new year cake Nian Gao (sticky rice cake)

A familiar image of New Year’s sweet rice cake (红糖 年糕), orNian Gao,it is a welcome sight during the Chinese New Year.

Nian gao 年糕 symbolizes progress, progress and growth. Nián (年) means “year” and “gao” (糕) is a homonym of “gao” (高), which means “tall”, “tall” or “expensive”.

Every family inevitably buys or gives this gift for a Chinese New Year celebration in the hope of a better year to come. It’s also a popular gift to give when visiting family and friends during the holiday.

Note: We originally published this recipe in January 2016. Five years later, we’re re-posting it with metric measurements, nutrition info, and more! Have fun!

My version of sweet Nian Gao

Just to be safe, this recipe for a Chinese New Year sweet rice cake is somewhat non-traditional. Before you think roughly about me, let me explain.

I know all about the traditional sweet rice cake recipe. It requires three to four ingredients: sugar, water, and plain, sticky rice flour.

Follow the cooking instructions and prepare the traditional version using only the basic ingredients listed below. I know many people seek this flavor at home or in their childhood.

But for me, I find the traditional Nian Gao recipe a little too simple and in need of some improvement.

So, I adapted some Western cooking elements to come up with this recipe. I have to say, I’m quite pleased with it—dare I say, proud of it? The addition of ginger and orange zest really brings out Nian Gao’s subtle flavor.

Basically, this recipe is based on the traditional version but has some energy! Many readers have asked for a Sweet Nian Gao recipe over the past year, and I hope you’ll like my version of this Chinese New Year staple. I think it’s quite lovely!

How to make chinese new year cake Nian Gao (sticky rice cake)

Some things you may want to know about Nian Gao:

1) If you like dried Chinese dates, remove the seeds from the handfuls, chop and mix with the dough. Dates would be a great addition.

2) If you want to give them as a gift, use a baking dish!

3) You can eat the rice cake right away. Just remember that it’s very sticky and gooey when hot. I think the best way to enjoy this sweet rice cake is to wait for it to cool, sliced ​​and then stir-fried on both sides with a drizzle of vegetable oil over medium heat.

4) You can cool or freeze sweet rice cakes. They will harden, but after slicing them they heat up well in the pan (as described above).

5) This recipe for two 8-inch round rice cakes.

How to make chinese new year cake Nian Gao (sticky rice cake)

Instructions for Nian Gao’s recipe

Prepare two 8-inch round baking sheets, lubricating the inside with vegetable oil.

Add 2 cups of water and ginger to a medium saucepan, bring to a boil, then simmer for 10 minutes over medium-low heat, covered.

Turn off the heating. Add the Chinese brown sugar and allspice until the sugar has completely dissolved. Remove the slices of ginger. Dra add 1 1/2 cups of cold water to cool the mixture to keep it warm, not hot.

In a large bowl, combine the sticky rice flour and the rice flour, then slowly add the water and sugar mixture.

How to make chinese new year cake Nian Gao (sticky rice cake)

Knead well until the dough is smooth (without lumps). Drain, mix the vanilla extract, molasses, orange zest and 2 teaspoons of vegetable oil until well combined.

How to make chinese new year cake Nian Gao (sticky rice cake)

How to make chinese new year cake Nian Gao (sticky rice cake)

The resulting dough should have a similar consistency to condensed milk. If the dough is too thick, add a few more tablespoons of water a little more until it reaches the desired consistency.

How to make chinese new year cake Nian Gao (sticky rice cake)

Pour the dough evenly into the two trays. Gently tap the pots on the work surface to eliminate any air bubbles. Cover each pan with three decorated dried dates in the center if using them.

How to make chinese new year cake Nian Gao (sticky rice cake)

Place both pots in a two-tiered bamboo steamer and cook for about 1 hour over high heat (water should be hot but NDN high enough to touch aluminum pots).

You may need to add hot water to the steamer halfway to prevent the water from drying out and burning the bamboo steamers.

After an hour, stick a toothpick into the rice cake. It’s done if the toothpick comes out clean—just like a regular cake!

Regarding steaming techniques, for this recipe and in general, it doesn’t matter what type of vessel you use. The core goal here is to use steam to cook the food, which means it’s important that the steam doesn’t escape.

For example, if you are using a bamboo steamer, you will also need a pot that fits snugly on the bamboo steamer so that there is no visible steam.

If you don’t have a pot that fits the bamboo steamer, you will need to put the bamboo steamer inside a much larger pot with a lid and set the bamboo steamer on a rack above the water. (Read more about the different steaming settings.)

Whatever you choose to use, with the correct setup you shouldn’t see any steam escaping!

How to make chinese new year cake Nian Gao (sticky rice cake)

Again, I like to make them before the Chinese New Year. When we’re ready to enjoy, I slice the cooled cake into pieces and pan-fry the pieces on all sides in a cast iron pan with a little canola oil.

How to make chinese new year cake Nian Gao (sticky rice cake)

Enjoy this sweet Nian Gao for Chinese New Year!

How to make chinese new year cake Nian Gao (sticky rice cake)

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Nian Gao is Chinese New Year food with many names. Let’s see… Nian Gao 年糕, ti kuih 甜粿 (called by the Hokkien and Peranakan), sweet sticky rice cake, kuih bakul (called by the Peranakan I guess and Malay), Chinese new year’s cake, year cake and rice cake. Fhewww! Since I’m Hokkien, I call it ti kuih (sweet cake). Literally, Nian Gao means cake of the year. The sound of Nian Gao, on the other hand, is an echo of the sound 年高 (year more), which means more abundance / wealth or more success in the next year.

Besides offering ti kuih during CNY andpai tee kong (prayer to God of Heaven-Jade Emperor on the 8th night of Chinese New Year), ti kuih is also offers to the Kitchen God (about a week before CNY) so that his mouth is full of sticky cake hence he’s unable to badmouth the human family and also as a bribe (to sweeten him) so that he will give favorable report to God of Heaven when he returns to heaven. We don’t have Kitchen God in our kitchen. However my paternal grandma worshiped the Kitchen God and I’ve seen her offering ti kuih, oranges and joss sticks to the Kitchen God.

There are 3 simple ingredients to make ti kuih, but it takes some timeMDLTD cook for a long time. Hence I guess that’s why most newer/modern recipes call for the use of brown sugar and/or caramelized sugar to shorten the steaming time. The ti kuih recipe I’m sharing uses the old traditional Straits Chinese-Peranakan method (READ: Involves 10-12 hours of steaming) Hehe Did I just give you a heart attack? Hehe don’t worry, I had a mild one too when I first scan the recipe. I know the long hours of steaming seem daunting, but rest assured it is not and the result of the homemade ti kuih will make you feel very proud and happy. Not to mention the caramelized sugar smell (after long hours of steaming) is a great way to make your home smell like a sugar factory. Ha ha

What prompted me to do ti kuih this year is that I was terrified at the cost of ti kuih. It’s about RM10-12 a piece for say a medium size ti kuih. How did you justify the cost? The ingredients are simple and inexpensive. Df course steaming method is long if using the traditional way but still… So I told my mom I’ll make some for her this year.

Dk, I know I talked too much. Let’s get started!

Combine the sticky rice flour and water.

Btw I’ve seen a recipe using glutinous rice flour and tang flour (tang mien fun) together. Anyone know what is the effect of using tang flour in ti kuih?

Knead until a thick dough is obtained. Then add the sugar. Keep stirring until the sugar has dissolved.

At this point I was wondering how to add sugar if the mixture is like a cake!

Amazingly, when I mix the sugar, the dough turns into a liquid. Hasten! Anyone good at chemistry? Do you want to explain why? I’m kinda dumb. Ha ha Update: I found the answer for myself: osmotic pressure. Yes it can happen even if the sugar is ‘solid’.

Ti kuih cake. Set it aside while you have the banana leaf and container ready.

Tsk, some recipes require the use of oil. Maybe one of the reasons is Ti Kuih’s shiny surface and the other reason is that it will be easy to remove the cake from the mold later (I think). Can anyone enlighten me on this?

A banana leaf I got from my Indian neighbor. Blanch the banana leaf to soften it. One of the advantages of having an Indian neighbor. 🙂 And the leaf is as tall as me! A healthy tree … kekeke

If you can’t find a banana leaf, secure it with glass paper (also known as cellophane paper).

Line the mold (circumference and bottom) with three layers of banana leaf. Leave enough leaves to protrude above the can so that they can be folded around the edge of the can. Tie with string or rubber bands.

I’m using tiffin carrier container as the tin (12-14cm diameter-not a good idea actually). I will not say how I cut a banana leaf and put it in a can because my attempt was unsuccessful. The result was a bit bad. I’ll experiment more later and perhaps share with you the right way in my future post.

Then pour the mixture into the lined molds at 3/4 of the volume.

Then cover the top with a muslin cloth to prevent steam / water from dripping into the cake. Secure the cloth with a string or rubber bands.

I used batik cloth as I don’t have muslin cloth. You can use any white fabric or aluminum foil I suppose. The advantage of using rubber bands in this case is that you can easily open the top to check the condition of the dough compared to using twine, but the elastic will be less flexible when the steaming time is longer. So keep some extra rubber bands handy. Actually, it’s not a problem, just for your information.

Steam for 10-12 hours over high heat or until ti kuih is golden brown. I actually steam Ti Kuih over low heat. The only thing you need to do while steaming for 10-12 hours is to make sure the steamer has enough water.

In my case, after 5 hours of steaming, the dough changes from white to light brown. Then it turns golden brown (caramelized sugar). I steamed my ti kuih for 10 hours.

Finally, leave the ti kuihs overnight (ideally if you leave them for 2-3 days) before taking them out of the cans. Trim the leaf to get even edges. Let ti kuih harden slightly (about a week) before cutting it for consumption. That’s it! Take it easy, right? 😛. Eheh

Chinese New Year Ti Kuih (Nian Gao-Sweet Sticky Rice Cake-Kuih Bakul)
Based on Nyonya aromas.
Gives you 3 cookies.

400 g of sticky rice flour
400 ml of water
500 g of sugar

1 banana leaf
3-4 round cans (diameter 8cm-10cm, height 10cm)
cotton cord or elastic

1. In a large bowl, add the rice flour and water. Knead until a thick dough is obtained. Add the sugar and stir until the sugar has dissolved. Set aside.

2. Blanch the banana leaf to soften it. Line the molds with three layers of cut banana leaves. Leave enough leaves to protrude above the can so that they can be folded around the edge of the can. Tie with string or rubber bands. If you’re unable to find banana leaf, you can substitute with glass paper (also known as cellophane paper).

3. Pour the mixture into 3/4 lined molds. Then cover the molds with a muslin tea towel so that steam / water does not drip into the cake. Secure with string or rubber bands. Note: I used batik cloth here (make sure it doesn’t stain) or I guess you can use any white cloth or aluminium foil.

4. Steam for 10-12 hours over high heat until these kuihs turn golden. Steamed Tsk Ti kuih over low heat. Remember to add water to the steamer from time to time.

5. Leave ti kuih overnight (preferably 2-3 days) before removing from cans. Trim the leaf on the edge for a nicer look. Let ti kuih harden slightly for a week before cutting it.

Note: Ti kuih can survive for several months at room temperature or longer if refrigerated.
Do not throw away the formed ti kuih. Just wipe with a clean, dry cloth. This is the norm for my family. Ha ha

Service Tips:
1. Slice and serve.

2. Cut into small pieces (3 cm), steam until tender and cover with freshly grated coconut, to which a little salt has been added.

3. Cut into pieces, put taro and / or sweet potato slices between slices, dip in batter and fry until golden brown and crisp. Follow my grandma’s recipe.

Ingredients (8)

  • 2 tablespoons of chopped sweetened coconut
  • 4 large eggs
  • 1 pound of sweet rice flour (about 3 cups)
  • 3 cups of whole milk
  • 2 1/2 cups of powdered sugar
  • 3 tablespoons unsalted butter, melted, plus additional for greasing the pan
  • 1 teaspoon of coconut extract
  • 1/4 teaspoon of fine salt
  • Calories 397
  • Fat 7.46 g
  • Saturated Fat 4.04 g
  • Trans fat 0.12 g
  • Carbohydrates 76.57 g
  • Fiber 1.07 g
  • sugar 44.86 g
  • Protein 6.44 g
  • Cholesterol 75.73 mg
  • Sodium 99.42 mg
  • Nutritional analysis per serving(12 servings)Offered by

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How to make chinese new year cake Nian Gao (sticky rice cake)

How to make chinese new year cake Nian Gao (sticky rice cake)

Chinese New Year Cake is known in Mandarin asNian Gao (“Top Year”), and eating a piece should improve your happiness in the next year. Underobna w konsystencji do mochi, nasza nietradycyjna wersja to pieczone ciasto kokosowe, które ma wilgotną, prawie sprężystą jakość.

For a more traditional recipe, try our steamed Chinese New Year cake.

What to buy: Mąka ze słodkiego ryżu, znana również jako kleista mąka ryżowa lub mochiko, jest wytwarzana z lepkich ziaren ryżu i w rzeczywistości nie zawiera glutenu. It’s available at Asian markets in the starch section. Plain rice flour made from long grain rice will not produce the same results.

We prefer to use an organic coconut extract, such as that from Flavorganics, rather than a fake extract that has a chemical aftertaste.

La torta di Capodanno cinese o Nin Gao (pronunciata "neen go") è una deliziosa torta al vapore, dolce e appiccicosa, perfetta con una tazza di tè al gelsomino!

The Chinese New Year Cake or Nin Gao (pronounced “neen go”) is obviously eaten during the Chinese New Year! As a child she has always been a favorite of my family, quick and easy to make and super tasty.

If you’ve never tried it before, I think the storyline will be something new for you.

It is a steamed cake a few days before the Chinese New Year, so it can be refrigerated and eaten whenever you want.

It is usually cut into slices about 1 cm thick, wrapped in a beaten egg and then lightly fried until tender.

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After cooking in the egg, another sensation of texture is obtained.

First you get a crunchy, crunchy texture from the egg covering the dough, then you get a sweet, almost caramelized texture when you start chewing.

Of course, not for dieters! There is a lot of sugar and using sticky rice flour also cuts calories, but as a special occasion cake to eat once a year, I think lax is fine!

Here is the recipe. I would be interested in your thoughts, have you eaten it before, have you done it, what textures and flavors have reached you.


1 1/2 cups or 200 g sifted sticky rice flour
1/2 cup or 50 g of sifted rice flour
2 cane sugar bars (about 118 g)
3/4 cup or 210 ml of hot water
1 beaten egg

You will need:
Bamboo steamer (14cm diameter) Any conventional electric steamer will work too, but I like to use the bamboo steamer because of the smells and taste it gives when steaming.
Plate / bowl / cake pan (10-11 cm diameter)
Anti-grease / waxed paper for tin lining

How to make chinese new year cake Nian Gao (sticky rice cake)

1. Start the steamer to boil rapidly.

2. Line the pan / tray with parchment paper and lightly brush the surface with a drizzle of oil to prevent the dough from sticking to the paper. lined jar

How to make chinese new year cake Nian Gao (sticky rice cake)

3. Place the brown sugar bars in a saucepan of hot water and heat until all the sugar has dissolved. Leave to cool. I usually dip the pan halfway into cold water to speed up the cooling process.

4. Add the flour to the bowl and use a wooden spoon to start adding the cold sugar water and stir until well blended. If the mixture is too hard to mix, add a drop of hot water to soften it. mix the glutinous rice flour and rice flour with the sugar waterHow to make chinese new year cake Nian Gao (sticky rice cake)

5. Transfer the mixture to the pan and place it in the steamer.
How to make chinese new year cake Nian Gao (sticky rice cake)

6. Steam for 50 minutes on high. Make sure the steamer doesn’t run out of water.
How to make chinese new year cake Nian Gao (sticky rice cake)

Leave to cool. Then take out and take out the parchment paper. Wrap in plastic wrap and refrigerate until needed.How to make chinese new year cake Nian Gao (sticky rice cake)

8. Cut into pieces about 1 cm thick and cover in a beaten egg.

9. Put a little oil in the pan and place the slices of pasta on the pan. Turn when it turns brown on one side. When both sides are brown and soft, transfer them to a plate, have a cup of jasmine tea and enjoy your meal!

Author: Maya Liem

Chinese New Year celebrations are never without food. A special cake is called that is made only for the Chinese New Year celebrations Nian-Gao (New Year’s Cake) in Mandarin. New Year’s cake has become famous in other countries where Chinese communities celebrate the New Year. For instance, in Indonesia this sweet snack is adopted by the Indonesian community under the name ‘kue keranjang‘which means’ cake in a basket’.

How to make chinese new year cake Nian Gao (sticky rice cake)

Nian Gao, by Juliana Phang

According to classic Chinese tales, the sweet snack must be an offering to the god of cooking. Every house has a kitchen god who has to make sure that the family living in the house makes a daily offering to the God of all gods. A sweet snack is to corrupt the god of cooking and keep him from telling bad stories about the family of the God of all gods. The sweet flavor of the cake symbolizes the family’s hope for a sweet life in the coming year and the sticky texture symbolizes the desire for peace and harmony in the family.

The dough is made from a mixture of sticky rice flour, brown sugar, and water (or coconut milk) that is steamed in small oven molds or baskets lined with bamboo / banana leaves or plastic. According to an ancient belief, you shouldn’t make a Chinese New Year cake when you are in a bad mood or angry at someone else. Also women should not make the cake during menstruation to make sure that the cooking process won’t fail.

250g sticky rice flour, sifted

250 ml of water or coconut milk

280 g of brown sugar

a few bamboo or banana leaves, pass through the flame to remove the moisture (but not burned)

4-5 trays or round baskets 10 cm wide

some hemp threads

several layers of muslin

How to make a Chinese New Year cake

  1. Blend the sticky rice flour and some water (coconut milk) into a smooth paste.
  2. Boil the brown sugar in the remaining water (coconut milk) until the sugar has dissolved.
  3. When it has cooled, add the sugar to the flour and water mixture. Set aside while you prepare your containers.
  4. Rivestire le lattine o i cestini con foglie di bambù o di banana (tagliate a misura in modo che le foglie possano essere piegate sopra per avvolgere il bordo della lattina o dei cestini). Secure the cover with hemp cords.
  5. Put the cans or baskets in the steamer.
  6. Pour the mixture into molds or baskets and simmer in boiling water for about 8 hours. Wrap the lid of the steamer with a muslin cloth so that condensation does not drip onto the cookies.

If the cake doesn’t get consumed during Chinese New Year, it can be kept in the fridge for days and sometimes until the Lantern Festival, 15 days after Chinese New Year. The pie tastes good sliced, dipped in egg yolk and fried for a snack.

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Chinese New Year Steamed Cake (Nian Gao)

Nian gao is a steamed cake that is traditionally eaten during the Chinese New Year. During the 2 week celebration, Nian Gao is often given away and received as a gift. It is a vegan dough made from sticky rice flour (also known as sticky rice flour). Since it contains no eggs or yeast / soda, it has a rubbery, thick and slightly sticky texture. It only tastes really good when served hot, steamed or pan-fried (see photo below). Also, note that Nian Gao is not meant to be very sweet (but you can use more sugar if you’d like). There are variations of Nian Gao you could try (eg Using coconut milk) and there are also excellent baked Nian Gao cakes (see my recipe here). The following recipe is for a simple and traditional steamed dough.

(Another steamed cake that is often enjoyed on Lunar New Year’s Eve is turnip cake. Check out my improved recipe here.)

How to make chinese new year cake Nian Gao (sticky rice cake)

Photo below: Nian Gao slices are coated with raw egg and fried in a pan with a little oil. But some people prefer to omit the egg and fry the Nian Gao directly in the oil.

How to make chinese new year cake Nian Gao (sticky rice cake)

Steamed Nian Gao Recipe (Chinese New Year Cake)

fills 2 x 8 round plates or 1 x 9 ″ round and 2 ″ deep straight side plates; adapted from epicuriotic. com

Note: Nian Gao is freezer safe, so don’t worry if you can’t finish it all.

6 cups sticky rice flour (sticky rice flour)

1 cup wheat starch (or replace with sticky rice flour)

5 pezzi di zucchero di canna cinese ("peen tong") – Nota: se preferisci un impasto più dolce, usa fino a 7 pezzi.

optional for garnish: 1 dried Chinese red seedless date (jujube)

optional for garnish: a pinch of sesame seeds

optional for frying in a pan: 1 egg, lightly beaten

Traditionally, brown sugar tablets were crushed into flakes by hand with a knife. Now, to save time, people simply dissolve the sugar in hot water. I tried turning the sugar cubes into powder with a food processor but it nearly broke my favorite cooking utensils. Simply cut each sugar tablet into several pieces and place them in a large baking bowl. Pour the sugar with 2 cups of boiling water, cover and set aside until all the sugar has dissolved and the syrup is completely cold. If the syrup has cooled but the sugar has not completely dissolved, transfer it to the pan and heat it gently until the remaining pieces of sugar have dissolved. Then let it cool completely.

Meanwhile, lightly grease the heat-resistant round plate you are going to use. You can use cake plates or disposable aluminum plates. You’re supposed to use a 9 inch round disposable aluminum plate that has straight sides (not sloped) and is 2 or 3 inches deep. However, they are hard to find. So you can use 2 x 8 inch aluminum round cake plates instead.

Prepare the steaming equipment and bring the water to a boil. (See my post on steaming food here.) I used a wok steamer with a lid. Make sure the water never comes into contact with the bottom of the pan. In the bowl of a stand mixer, combine the sticky rice flour and the wheat starch (if using). At the lowest speed (equipped with a paddle attachment), gradually add the cooled syrup. Mix for 30 seconds. Then add 1/2 cup of cold water and continue mixing on the lowest speed for another 5 minutes. The dough should be smooth, slightly moist and shiny. Put the batter into the prepared dishes and dab to make sure the dishes are filled evenly. Note that the batter will rise slightly when steaming, so don’t overfill the pots. Then gently press one end of the dried red date (if used) into the center of the cake. Sprinkle with sesame seeds and place in the steamer. Steam for 40-60 minutes, checking the water level every 10-15 minutes. Add more boiling water if needed and don’t let the wok dry out. The dough is ready when it easily peels off the edges of the plate and the surface of the dough is uniformly light brown. After removing the dough from the steamer, discard any water that may have accumulated on the surface of the dough. Place on a wire rack and allow to cool completely. You could eat it while it’s still hot, but it will be very sticky and it’s better pan fried. Store wrapped in syrup in the refrigerator or freeze.

When it’s time to eat, remove the dough from the pan and turn it upside down on the cutting board. Cut into quarters. Then, cut each quarter crosswise into two 2-inch wide strips (not wedges). Each of these strips should then be cut crosswise into 1/4-inch slices. Undergrzej patelnię na średnim ogniu. Lightly grease the pan with vegetable oil. When the oil is hot, dip and cover the slices of pasta with the beaten egg and place them in the hot pan. Don’t overfill the pan. Fry in a skillet on each side until golden brown and crisp, about 2 minutes per side and turn once. Then transfer to a clean plate (do not stack the pieces) and serve still hot. Inside it will be warm, soft and sticky and slightly crunchy on the outside.

Przez: 👩‍🦳 Linda Dpublikowano: 🖨 17 stycznia 2020 Zaktualizowano: 💻 8 maja 2021 🗨 Zostaw komentarz

Coconut syrup and banana leaves with pandan give this Nian Gao (Tikoy / New Year’s Cake) its fragrance. Long steaming is easy in a slow cooker.

How to make chinese new year cake Nian Gao (sticky rice cake)

Yes, I finally did itNian Gao (Tikoy / New Year’s Cake). We call it tikoy in Hokkien, my native language. It’s been a while since I last ate fragrant tikoy wrapped in banana leaves, such as those found in Malaysia. The ones I buy here at the Asian grocery stores cannot compare. They lack smell and taste, so I rarely buy them. I once got this New Year’s cake and made the Chinese New Year sweets that I miss, like those Yam Nian Gao and Nian Gao steamed pancakes with grated coconut and sesame seeds.

Long steaming time

Manufacturingtikoy it is not difficult, but it requires very long steaming times. There are versions out there which requires just 1½ to 2 hours of steaming which I don’t think quite makes the cut. The color of the steamed dough is very pale and not like what I am used to. This is why I haven’t tried this before because I felt I didn’t have the patience to take care of the stove for 10-12 hours or more when my kids were little. Now that they are grown up, I can spend a little more time preparing old country dishes and delicacies that take longer.

How to make chinese new year cake Nian Gao (sticky rice cake)

My first Nian Gao game

So here we are with my first minigameNian Gaos. You can call these personal size New Year Biscuits. They are approximately 3 inches in diameter and 1½ inches in height. Despite their size, each serves two. Dne can’t eat very much of this at one go unless you have a very sweet tooth. They should be served in small portions because they are very sweet.

Since they are so small, I can only steam them for 8 hours. Ao formy użyłem małych kokilek o pojemności 8 uncji. Once lined with banana leaves, each ramek contains approximately 6 ounces of paste. The final product also weighs around 6 ounces each.

How to make chinese new year cake Nian Gao (sticky rice cake)

If you prefer slightly larger ones, use larger molds or suitable containers. The frames are quite low, so it is better to use stoneware glasses or even empty food containers, as long as they are clean and free of sharp edges. Another option is to use stoneware containers, but they can be expensive. I have to admit that I am currently looking for a couple of 4 inch diameter cylindrical stoneware containers for the future tikoy initiatives. They are not easy to find.

How to make chinese new year cake Nian Gao (sticky rice cake)

How to make chinese new year cake Nian Gao (sticky rice cake)

Coconut sugar

Basically you only need 3 ingredients to prepareNian Gao – sticky rice flour, water and sugar, if you count water as an ingredient. Nel sud-est Asian, molti preferiscono usare zucchero di canna o zucchero di palma con l’aggiunta di foglie di pandano per un sapore migliore. In addition to lining the molds with banana leaves, tikoyit tastes and smells great.

For this mini partyNian Gaoyes, on one of my recent visits, I used a stash of coconut sugar from a coconut sugar plantation in Thailand. I don’t remember what I was saving them for, but this design sold out more than half of my existing inventory. It was worth it, however tikoy it has a wonderful coconut and banana scent which I love. For my next game tikoy(coming soon), I will use my precious stocka protuberance of melakabought in Kuala Lumpur.