Saturday, 7 December 2013

How to Make Chinese New Year Cake 蒸年糕 Sticky Rice Cake - Josephine's Recipes 63





This was one of my very favourite Chinese treats.  I love this cake so much, it's such a delicious, chewy, super soft, and can bring something sweet and happiness to yourself. A traditional dessert eaten during Chinese New Years is Nian Gao. It meaning "sticky cake," which means something along the lines of "growing taller every year."Similar to "a pinch to grow an inch," this is just used to wish the person good luck and good health in the New Year!

First, Prepare one 0.75 litre Pyrex Round Glass Casserole Internal Diameter 21cm

Ingredients
1 cup glutinous rice flour
1 piece brown sugar or 1/2 cup brown sugar
1 cup water
1 tablespoon dark muscovado sugar
1 teaspoon vegetable oil

Method:
1) Pour a cup of water and bring to boil, Add 1 tbsp dark muscovado sugar and 1 piece brown sugar. Stir the sugar constantly over middle low heat until the sugar is completely dissolved

2) In a large bowl, sift  1 cup of glutinous rice flour and add 1 cup of  Sugar water, an ideal temperature needs 65°c hot or until completely cool then add 1 tsp oil and stir until well combined.

3) Pour the mixture into the prepared greased casseroleCover and steam over high heat for 30 minutes

4) Remove the cake from the heat. Decorate with the remaining red dates on top. Serve immediately, or refrigerate overnight.

To serve in the next day
Cut the cake into square pieces, reheat and serve the cake as is, or pan fried with eggs.

Helpful Tips:
1) How long can I keep this - Nian gao ''Chinese New Year's cake'' ?
Use a wrap cling or sealed film bags can be stored for up to 1 month in the fridge. The longer you store it, the harder it will gets, don't worry! It softens,
when you reheat or pan fried.
2) You can either adjust the steaming time accordingly or for longer 1 - 3 hours.
3) If you are add 65°C, your batter should be thin, and watery. Just use a strainer which is helpful to strain out and make sure you've smooth batter. 
4) Temperature of the sugar water will effect the batter, thin, watery and thick.

Recipe Source: JosephineRecipes.Co.Uk


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