NIAN GAO AS MADE BY ZHE RECIPE BY TASTY
Ring in the new year with this delicious Chinese rice cake in two delectable flavors. Nian gao, traditionally made during Lunar New Year, uses glutinous rice flour to create a chewy texture. Keep it classic with original palm sugar-sweetened nian gao, or mix it up with the matcha flavor. Chill any leftover nian gao, then slice and pan-fry for a crispy, chewy treat.
Provided by Zhe
Categories Desserts
Time 1h10m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Make the original nian gao: In a small pan over low heat, stir together the sugar and water until the sugar dissolves, 2-3 minutes. Remove the pan from the heat. Let cool to room temperature, about 10 minutes.
- Add the rice flour to a medium bowl. Slowly pour in the sugar syrup and vegetable oil and stir until well combined.
- Lightly grease 6 2½-3-ounce heat-proof bowls or molds with vegetable oil. Pour the nian gao batter into the bowls and garnish each with a whole date and a sprinkle of sesame seeds. (Alternatively, grease a 7 x 11-inch baking dish with vegetable oil, pour in the nian gao batter, and garnish with chopped dates and sesame seeds.)
- Make the matcha nian gao: In a small pan over low heat, whisk together the coconut milk and sugar until the sugar dissolves, 2-3 minutes. Remove the pan from the heat and let cool to room temperature.
- In a small bowl, whisk together the matcha powder and green tea until no lumps remain.
- Add the flour to a large bowl. Stir in the coconut milk mixture and matcha mixture until well combined.
- Lightly grease 6 2½-3-ounce heat-proof bowls or molds with vegetable oil. Pour the nian gao batter into the bowls and garnish each with a spoonful of adzuki beans. (Alternatively, grease a 7 x 11-inch baking dish with vegetable oil, pour in the nian gao batter, and garnish with the adzuki beans.)
- Fill a large pot with a couple inches of water and bring to a boil over medium-high heat. Place a 2-tier steamer basket on top. Set the nian gao in the basket. Cover and steam for about 45 minutes, until a toothpick inserted in the center comes out clean.
- Remove the nian gao from the steamer and serve warm or let cool to room temperature before serving.
- To fry the nian gao, wrap in plastic wrap and freeze for 1-2 hours or refrigerate overnight, until firm.
- Cut the nian gao into pieces.
- Heat a small nonstick skillet over medium-high heat. Dip the nian gao in the beaten egg, then add to the skillet and fry until golden brown and slightly crispy on the outside and warm and chewy on the inside, 1-2 minutes per side.
- Enjoy!
Nutrition Facts : Calories 240 calories, Carbohydrate 41 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 12 grams
STICKY CAKE (NIAN GAO)
This is a cake traditionally served on Chinese New Year. It doesn't appeal to everyone, but a lot of people like it.
Provided by swirlycinnacakes
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the wok for steaming.
- In a bowl, mix the boiling water and the sugar, stirring to dissolve.
- Cool. Soak the Chinese dates in hot water for at least 30 minutes to soften. (You can also
- soften them quickly by placing them in a bowl with water and microwaving on high heat for
- 30 seconds). Cut the dates in half and remove the pits.
- Place the glutinous rice flour in a large bowl. Make a well in the middle and stir in the sugar and water mixture. Add the milk and begin shaping the dough. Add 1 tablespoon of
- water to the dough at a time, until you have a smooth dough with a satiny texture. Incorporate 1/2 - 3/4 of the Chinese dates, nuts or other dried fruit as you are adding water and working with the dough.
- Grease a 7-inch square cake pan with vegetable oil or a non-stick cooking spray. Place the dough in the cake pan and spread it out to the edges. Decorate with the remaining
- dates, lightly pushing them into the dough. Sprinkle the sesame seeds on top.
- Steam the cake over medium-high to high heat for 45 minutes, or until the edges of the cake pull away from the pan. Remove the cake from the heat and cool.
- Use a knife to loosen the edges, then remove the cake. Wrap in wax paper and refrigerate overnight.
- To serve: Cut the cake into quarters, and then into thin slices 2 - 3 inches long and 1/4-inch wide. You can serve the cake as is, or reheat it in the microwave (the amount of time will depend on the size and power of your microwave - start with 10 seconds and then microwave an extra 5 seconds if needed) or re-steam it for 4 - 5 minutes.
- You can also pan-fry the cake, dipping the cake slices in an egg wash before frying. Use a small amount of oil so that the cake will not taste oily. Heat the oil on medium-high to high heat, then turn the heat down to medium and brown the cake slices briefly on both sides.
Nutrition Facts : Calories 326.8, Fat 3.2, SaturatedFat 0.6, Cholesterol 0.3, Sodium 8.7, Carbohydrate 69.6, Fiber 1.7, Sugar 17.7, Protein 4.1
NIAN GAO (BAKED SWEET POTATO STICKY RICE CAKES)
Nian gao is a homonym for the Chinese phrase "nian nian gao sheng," which means increasing prosperity year after year. It is a dish indigenous to southern China in sweet and savory forms, and traveled with the diaspora to southeast Asia. This modern spin on classic nian gao comes from the food writer Christopher Tan, who wrote a book on Singaporean pastries titled "The Way of Kueh." He incorporates coconut milk, butter and mashed sweet potato into this nian gao for richness. The rice cake is usually steamed, but Mr. Tan bakes the batter in small molds for the contrast of a fudgy inside and crisp outside. The key to a smooth texture that stays soft after baking is resting the wet glutinous rice dough overnight.
Provided by Clarissa Wei
Time 2h
Yield 24 to 42 nian gao, depending on pan size
Number Of Ingredients 9
Steps:
- Combine the glutinous rice flour and ¾ cup/180 grams water in a bowl to form a dough. Cover tightly and refrigerate for at least 6 hours and up to 24 hours.
- Heat oven to 400 degrees. Wash and scrub the sweet potatoes and pat them dry thoroughly with a clean kitchen towel. With a fork, poke holes all over the sweet potatoes. Bake on a foil-lined pan until a fork can pierce it with no resistance, 40 to 50 minutes.
- When cool enough to handle, peel off the skin. Pass the sweet potato through a ricer or mash with a fork. Measure out 1¼ cups/320 grams of the mashed sweet potato. (Reserve any remaining for another use.)
- Heat oven to 350 degrees.
- Combine coconut milk, sugar and salt in a large saucepan. Set the saucepan over medium-low heat, and whisk until the sugar dissolves and the mixture is hot but not boiling, about 10 minutes. Remove from the heat and add the butter, stirring until it melts. Mix in the sweet potato mash, followed by the tapioca starch, then add the refrigerated wet glutinous rice flour gradually in chunks, whisking as you go. Add the egg and whisk until smooth.
- Heat 1 or more kuih bahulu pans in the oven until very hot, 7 to 8 minutes. If you don't have a kuih bahulu pan, a decorative cakelet pan or mini muffin tin made out of cast iron or aluminum works (see Tip). The batter yields 24 to 42 nian gao, depending on the size of the hollows; work in batches if needed (see Tip). Remove the pan from the oven and, using a silicone or pastry brush, lightly and quickly brush its hollows with oil. Stir batter, then quickly pour it into the hollows, filling them 80 to 90 percent full.
- Bake on the center rack until golden brown on top and a toothpick inserted into the center of one emerges moist and sticky, but with no pasty raw batter on it, 20 to 40 minutes. The exact baking time will vary depending on the size and heft of your pan.
- Use a wooden skewer or butter knife to pry out and remove the nian gao from the pan. If the pan was properly heated and oiled, the nian gao will not stick. If needed, repeat with the remaining batter. If the pan cools off too much while you are removing a batch of nian gao, heat it for a couple of minutes in the oven before baking the next batch.
- These nian gao are best served slightly warm while the edges are still crisp and the centres are soft and chewy. They are best the same day they are made. You can keep leftovers in a covered container in the refrigerator and steam, pan-fry or microwave them to reheat the next day, but they will not completely recover their freshly cooked texture.
NIAN GAO
A Chinese New Year cake. I adopted this recipe in 2006 because I love Nian Gao, although I have never tried making this recipe, but I will. I promise. The 'nian' in this has the same sound as 'year' in Chinese, it also can mean 'sticky' which is the overall consistency. Hence it's place in Chinese New Year celebrations.
Provided by LUVmyBELLY
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix everything except the adzuki beans with an electric mixer at medium speed for 2 minutes.
- Beat for 2 more minutes at high speed.
- Sprinkle additional Mochiko flour over a 9"x13" baking dish that has been oiled or sprayed with Pam.
- Spread half of the batter on the bottom of the baking pan.
- Spread the red adzuki beans (you can mix some batter into the beans if they are too thick to spread).
- Spread the other half of the batter over the red adzuki beans.
- Bake in oven at 350 degrees Fahrenheit for 40 to 50 minutes.
Nutrition Facts : Calories 425.9, Fat 15.6, SaturatedFat 2.4, Cholesterol 53.9, Sodium 361.8, Carbohydrate 62, Fiber 3.3, Sugar 16.8, Protein 9.6
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