One of my favourite homemade Chinese new year cakes, nian gao. After steaming, I like to eat them immediately with chopsticks, and the next day I enjoyed eating a different way in a pan fried with egg, so fragrant, slightly sweet, chewy and delicious.
Makes 4 Stainless Steel Pudding Moulds
Ingredients
(A)
120g-125g gula melaka (120g-125克 马六甲椰糖)
If you can't buy the gula melaka in the local store you can use 1/2 cup brown sugar or 1 brown sugar pieces about120-135g instead, optional.
(买不到可以改用半杯黄糖或1冰片糖120-135克代替)
15g coconut sugar (15克椰糖) or skip it if you want less sweet on this cake.
35g-40g, 2 tbsp dark muscovado sugar (40克, 2汤匙黑糖), optional.
300g water or coconut milk (300克水或椰汁)
In a saucepan over medium heat, bring cold water and sugar to a boil. Turn the heat until the sugar dissolves completely and the mixture is clear. Remove saucepan from heat and set aside to cool. ·
(B)
200g glutinous rice flour (200克糯米粉)
20g wheat starch + 10g rice flour (20克澄麵粉) + (10克粘米粉)
Add the sugar mixture into flour and whisk until combined. Use a mesh strauner for straining lumps. Brush with a little vegetable oil covering the bowl.
Adding enough water and heat a steamer over medium heat, Steam for 45 minutes. Place the red date on top for decoration and steam for another 5 minutes. You can eat the niao gao while they're still warm or until next day to cut into slices for pan fry nian gao with egg.
食谱原作者：约瑟芬食谱
Recipe Source: Josephine's Recipes
Recipe Source: Josephine's Recipes
No comments:
Post a Comment