Once every year at the beginning of Chinese New Year, the nian comes out of its hiding place to feed, mostly on men and animals. Cuisine Chinese, Asian. This is not the same as the flour that comes in the red label, which is rice flour, usually made from long-grain rice. Steam over medium heat for around 30-40 minutes or until inserted toothpick on the middle of the pan does not comes out easily and feels sticky instead of liquidy. For the batter, I’m adding ground ginger to give the nian gao more flavor. Wikipedia. But many modern bakers have introduced baked versions too. Copyright © 2014 - 2020 Foxy Folksy All Rights Reserved. Youtiao. You do not want to fill the wok with too much water. Typically, Mama Lin uses the Thai-style glutinous rice flour, which comes in 1-pound see-through bags with a green label (see photo above). Unsourced material may be challenged and removed. Nian gao . We call it tikoy in Hokkien, my mother tongue. You can usually find the steaming racks for a few dollars at an Asian supermarket or, Place the steaming rack inside the wok. Chinese New Year sweet cakes are popular in the southern part of China and usually add brown sugar. You can usually find kansui in Asian supermarkets or. Just add the powder after you're finished kneading and incorporate it in. Transfer fried tikoy on a plate lined with paper towels to remove excess oil. A, Mama Lin usually steams her nian gao inside a large wok that’s about 15.5 inches wide (she uses the, ). My favourite way to eat it is deep fried. The ones I buy here at the Asian grocery stores cannot compare. Your email address will not be published. The flavor of the nian gao won’t be affected. Reduce the heat to medium. Pour the batter into the greased pan. They lack fragrance and flavor and so I seldom ever buy them. However, making nian gao is tedious. Let it cool down completely. Nian Gao Recipe Instructions. The deep wrinkles on the cake will smooth out slightly overnight and the cake will still taste fine (see photo above, bottom). Used in both Chinese and Korean cuisine, you can use either kind as they are very similar. It is perfect as a breakfast or afternoon snack with your favorite hot drink! If the water touches the bottom of the cake pan during the steaming process, you may run into the risk of overheating the cake, which will cause deep creases to form on the surface of the cake. Hence, it has a distinct dark yellowish color. 50 g pandan leaves cut into small pieces. 100 g water chestnuts diced. What is Nian Gao? You can make them at home with this quick and simple tutorial using 3 pantry staple ingredients only. It’s not necessary to cover the pan with foil, but it helps to ensure that the nian gao will cook more smoothly on the top. Grease a rectangle or round pan (glass, ceramic, or aluminum)  with oil and fill it with the batter. I’d probably use 1 or 2 tablespoons of molasses. Also known as new year cake as the name translates, it is considered good luck to eat nian gao because it has the symbolism of increasing prosperity every year. Those pans will cook the cake slightly faster because they’re made of a thinner layer of metal. Assuming that your house isn’t hot and humid, you can leave the nian gao on the counter for 1 to 3 days. Then, cover the cake pan with foil. using molasses, and I think that might be a good way to add color to the nian gao without using kansui. My mom usually uses a round pan made of a very thin layer of stainless steel (see photo above, right). The nian gao puffs up when it steams (then deflates when it cools). steam the nian gao by placing the cake pans inside bamboo steamer baskets. I tried making the brown sugar syrup used in this recipe with ginger slices and infused the syrup overnight. Most commonly, nian gao refers to a steamed brown sugar rice cake that you decorate the house with for several days before eating. Nian gao (年糕 nián gāo), also called "rice cake" or "Chinese New Year cake", is a traditional food which made from glutinous rice flour and eaten during Chinese New Year.

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