年糕 Nian gao is a sweet glutinous rice cake and a must-have delicacy during the Lunar Chinese New Year. 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.
In the olden days, the traditional method of making nian gao requires to soak glutinous rice for many hours and grinding them into paste with the stone grinder, then removing excess water from the rice paste to make this rice cake. And then steaming over charcoal fire using low flame for 12-20 hours. Imagine having to standby there and keep on adding branches or charcoal to maintain the heat.
With the modern technology, I chooses to use this simplify method by using ready made store bought glutinous rice flour and cook with caramelized sugar and then steaming time reduced to only 3 hours over low heat.
It's my first try making this and I'm glad it turns out great, nice caramelized color. Though it’s not perfect due to some imperfections during the banana leaves wrapping process, but I am satisfied with the texture and taste.
I love to eat with freshly grated coconut. Cut nian gao into slices (if it's harden already) and re-steam again to reheat, so that it will become soft and sticky. Then use your chopsticks to pick up a piece, then roll it to coat with grated coconut.
Another way is to sandwich them with sweet potato or yam, dip into batter and deep fried it.
I'm using random metal tins that I can find in the house. If you have bigger or more tins, you might need to double up the recipe.
Yield : 1 x 9cm diameter tin
1 x 8cm diameter tin (mug)
1 x 7cm diameter tin
Ingredients :
175 gm glutinous rice flour
175 gm granulated sugar
225 gm boiling water
1/2 tbsp cooking oil
Some banana leaves for lining the tin
Some cooking oil to grease the banana leaves
Some tins
Step by Step:
1. Cook half the sugar in a pan over low heat, until caramelize. Keep stirring to prevent burnt at the base.
2. Slowly pour in boiling water. Becareful as the water will splatter when you pour in too fast.
3. Add remaining sugar and cook until sugar completely dissolved, stirring continuously. Add in the oil and set aside to cool down.
4. Use a wet cloth to wipe both sides of banana leaves to clean it.
5. Bring some water to boil and blanch the banana leaves until soft and manageable or heat it over the stove using low heat. You will see the leaves changes color when it gets soften.
6. Line the tins with layers of banana leaves ideally 2 layers to prevent spilling out & sticking to the tin. Secure by tying with a string or rubber band around the tin. (don't worry, rubber band won't melt during steaming process)
Lightly greased the inner layer of banana leaf with some oil using a brush.
To line the tins, you may check out below link:
Credit to Ms. Kim Choo Ooi
https://m.facebook.com/story.php?story_fbid=1559651610970341&id=1559470880988414
7. By this time the syrup should have cool down for making the batter. Slowly add syrup to the glutinous rice flour and whisk until a smooth batter is form, well combined and not lumpy.
8. Sieve the batter and fill up the tins leaving some space for it to expand during steaming process.
9. Cover with aluminium foil to avoid water condensation from the boiling water.
10. Fill up the steamer with enough water and bring to a boil. Then put in nian gao and cover it back.
11. Reduce to low heat and steam for 3 hrs, check in between and fill up with hot water if required. (note to self : I'm using heat no. 2)
12. When the steaming process has completed let the nian gao sit in the steamer until the next day or until it has cool down properly. This step to make sure the temperature slowly drops so as not to create condensation to occur in between the tin and banana leaves. Otherwise it gets wet, then it will easily become turns moldy.
13. Set aside the nian gao and wait for a day or two for it to set and slightly harden before removing it from the tin mould. Trim off excess banana leaf and keep in a container with cover or store it in the fridge. It will stay good for a long time if you freeze it.
Happy Cooking.
Organic Basmati Brown Rice is a whole grain that can be eaten for all three meals in a day. See better way to how to cook organic brown basmati rice? REASONS WHY White RICE IS BETTER FOR YOUR HEALTH.
It all looks fantastic... I especially love your simple but tasty-sounding rice corn prep. Nice idea. I've got seitan fajitas on the menu for this week too... maybe I'll look for some high-quality organic basmati white rice at the farmer's market.
:) Amey