RECIPE – Chinese New Year steamed cake (nian gao). This recipe makes about 500mL in total.
- 400g glutinous rice flour
- ~250mL sugar syrup (2.5 sticks of brown sugar in pieces dissolved in 250mL water)
- oil for greasing (use a flavourless oil)
- To make the sugar syrup, chop up the brown sugar into small pieces, place it in a saucepan with the water on low to medium heat. Once sugar has completely melted, remove from heat source and allow to cool completely.
- Gradually add sugar syrup to the flour until it comes together into a dough. It should take about ~250mL of sugar syrup, you may need more or less.
- Knead the dough until smooth.
- Grease ramekins/tins or whatever contraption you’re steaming the cake in. I used ceramic rice bowls. This recipe filled 2 bowls of 250mL capacity.
- Steam on medium to high heat for 50-60 minutes. Make sure to check water level of your steamer and refill accordingly. When cooked through, the cake will be pulling away from the bowl slightly.
- Run a knife along the edges of the bowl to remove cake. Wrap in plastic or wax paper and refrigerate.
So, normally I eat nian gao with shredded cocont, I cut the nian gao in slices and mix with shredded coconut and a bit of salt. So when you taste it, it sweet and a little salty. Another way, I like to pan fry the slice nian gao and taro or sweet potato.
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