Sharing my adapted recipe for the Chinese New Year cake - Nian Gao.
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| Fresh gooey Nian Gao |
Ingredients:
- 250ml Water
- 250g Brown Sugar Pieces (pean tong)
- 80ml of Coconut Cream
- 30g Extra Virgin Olive Oil
- 200g Glutinous rice Flour
- 70g Wheat Starch (optional)
- 1 Red Date (optional)
Required:
- Large pot for steaming
- Bread tin
- Skewers
Method:
1. Boil the water in a small pot,
2. Add sugar to the boiling water,
3. After the sugar has melted, add coconut cream and oil,
1. Boil the water in a small pot,
2. Add sugar to the boiling water,
3. After the sugar has melted, add coconut cream and oil,
Work on the next part while letting the liquid cool down for 10-15 minutes,
4. Grease the tin with a bit of oil,
5. Boil a kettle of water and prepare the steamer,
6. Sift the flour & starch twice,
7. Add the liquid to flour mixture, pouring in a little bit at a time while mixing,
8. Strain the mixture 3 times,
9. Pour the mixture into the tin,
10. Optional: Place one red date (jujube) in the center, on top of the mixture,
11. Cover the tin with a plate or tin foil to stop droplets from getting into the mixture,
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| Ready for hot steaming! |
11. Cover the tin with a plate or tin foil to stop droplets from getting into the mixture,
12. Steam on high heat for 75 mins. Watch the water level, add water as necessary,
13. Poke the centre with a skewer, if it pulls out clean then it's ready,
14. Separate the cake from the tin and tip out onto tin foil,
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| A tasty 'Gold Block' of Nian Gao |
15. Immediately cut up a large slice per person. Skewer and serve while it is fresh, hot and gooey. I eat it like this on the first day. Then I prepare it as per below the rest of the days ^_^
16. Let the rest cool, then wrap up and place in the fridge overnight.
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| Skewer & eat :) |
16. Let the rest cool, then wrap up and place in the fridge overnight.
To Serve:
- 1 Egg
- Pinch of Salt
This is how the cake is normally served.
- Crack an egg into a bowl,
- Add a pinch of salt and beat well,
- Cut the cake into 1cm slices (2-4 slices per person),
- Heat up pan on medium-low setting,
- Coat each slice in egg and fry,
- Cook for a few minutes on each side till golden brown,
- Serve, eat & enjoy!
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| Crispy on the outside, gooey on the inside |
.JPG) |
| Tasty eating! |
Notes:
- Peanut or vegetable oil is normally used, but Extra Virgin Olive oil is much healthier and gives it a lovely flavour and aroma.
- Coconut cream is not necessary, but it gives a wonderful creamy texture.
- Traditionally a round tin is used, but using a bread tin makes it easier to cut even slices.
- Nian gao is normally eaten after it has hardened, but is it so good fresh off the steamer. A delicious opportunity not to be missed!
- When you cut the first slices while hot, it may squish the cake down slightly. Wrap the tin foil up around the sides and use your hands to squish it back up.
- Cake can be kept in the fridge for several months. Make sure to cover well.
Isn't the internet a great thing? Now you have easy access to just about any recipe under the moon. This is especially great for those of us who have emigrated abroad. I often crave certain Hong Kong foods, but can't get them fresh in Ireland. The internet has made it possible for me to make the food myself. The best part is, you often find a variety of recipes for the same dish, allowing you to figure out how to tweak to make it just the way you prefer.
I first come upon this recipe through Her.ie who shared a video from food4444lyfe.
Watch food4444lyfe video here:
http://www.youtube.com/watch?v=B9opCPpHI9M
