This is a scheduled post.
I came across this Nian Gao recipe in one of my food magazines and is quite skeptical if it is a workable recipe. In the recipe, there is no water to mix with the glutinous flour except coconut milk. With the quantity given, it is impossible to obtain a sticky batter [thick consistency like condensed milk]. To play safe, I added 250 ml water together with the coconut milk to knead the flour into a rough dough before adding in the sugar. This way the sugar will melt easily when mix with the wet dough.
I came across this Nian Gao recipe in one of my food magazines and is quite skeptical if it is a workable recipe. In the recipe, there is no water to mix with the glutinous flour except coconut milk. With the quantity given, it is impossible to obtain a sticky batter [thick consistency like condensed milk]. To play safe, I added 250 ml water together with the coconut milk to knead the flour into a rough dough before adding in the sugar. This way the sugar will melt easily when mix with the wet dough.
With this batter, it cooks within 3 hours instead of the usual 8-10 hours. The dark brown sugar gives an intense brown colour to this cake. It is aromatic with the coconut milk. If you like to enjoy Nian Gao within hours, this is a good recipe to use.
By the way, Nian Gao is a sticky sweet snack, was believed to be an offering to the Kitchen God [Taoist faith] on the 24th day of the 12th month of the lunar calendar, with the aim that his mouth will be stuck with the sticky cake, so that he can't badmouth the human family in front of the Jade Emperor.
Recipe adapted from my selected cookbook for Cookbook Countdown Event #3] - Home Cooking Magazine [January 2001] with modifications
Ingredients
[makes 5 pieces]
500 gm glutinous rice flour - sifted
250 ml water
250 ml thick coconut milk
200 gm dark brown sugar
100 gm sugar
[makes 5 pieces]
500 gm glutinous rice flour - sifted
250 ml water
250 ml thick coconut milk
200 gm dark brown sugar
100 gm sugar
- Sift flour into a big bowl, add in water and coconut milk. Mix into a rough dough.
- Add in both sugars and mix until it becomes a thick batter and sugars are dissolved.
- Bring water to boil in a steamer, wrap the cover with cloth to prevent water condensation.
- Line steaming moulds with cling wrap or banana leaves. Pour batter into moulds until the height you prefer.
- Place in steamer and steam over high heat for 15 minutes, then reduce to medium low heat and simmer for a further 3 hours until batter is cooked through.
- Remove from steamer to cool before removing from moulds. Trim off the excess cling wrap.
Note: This rice cake can be sliced into desired thickness and size to be fried with beaten eggs. Coat sliced rice cake with egg, pan fry for a few minutes, turning once to ensure even coating. Serve.
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