Chinese New Year Cake (Nian Gao)
金磚年糕
Stretchy with a rich caramel sweet flavour, this is a delicious must have celebratory snack during Chinese New Year.
Mrs. Yung wishes everyone a healthy and prosperous new year! Hope everyone “every step is a rise to prosperity” (步步高升). Enjoy these celebratory snacks and reach you for a wonderfully delicious Chinese New Year. Thank you to everyone for your support, really means a lot.
Ingredients:
450 g glutinous rice flour
60 g wheat starch
400 g cane sugar bars
3 tbsp oil
450g water (2 ½ cup)
1 rectangular cake pan
1 red jujube
Method:
Bring water to a boil and melt sugar in medium heat until sugar dissolves. Let cool before use.
Sieve glutinous rice flour and wheat flour together. Slowly pour in melted sugar at intervals and mix well. Mix until batter is smooth. Sieve batter to ensure all lumps are gone.
Pour batter into an oiled rectangular cake pan and steam over high heat for 1 hour and 30 minutes. Let the cake cool and decorate with red jujube.
Note:
During steaming refill water to ensure the pan is not dried up.
When steaming is finished, use a chopstick to poke the middle of the cake to ensure done-ness. If there is no batter sticking to the chopstick, the cake is cooked.
By using a rectangular cake pan, the new year cake looks like a gold bar. Bringing lots of wealth and riches.
Pan Frying Recipe:
Usually a new year cake is left overnight before serving. When serving you may lightly microwave them or pan fry them to soften the cakes. Giving them a nice chewy texture every bite.
When pan frying new year cakes, apply egg wash.
2 tsp cornstarch
½ tbsp water
1 egg
To help adhere egg wash, a bit of cornstarch is mixed in. Dip each piece of new year cake into egg wash before pan frying.
金磚年糕
煙韌, 彈牙, 充滿焦糖甜香, 年糕是慶祝必須小吃。容媽媽祝大家新年身體健康，萬事如意！每一口年糕帶來步步高升。感謝大家的支持。
材料:
糯米粉450克
澄麵60克
片糖400克
生油3湯匙
清水450克 (2 1/2杯)
長方形糕盆1個
紅棗1粒
做法:
先將清水片糖放入煲，用中火煮至糖溶灘凍。
糯米粉，澄麺用篩篩過，放盆中將糖水分3次加入粉內，攪勻做成稀漿，再加入生油攪至滑身為至，然後用篩隔過至無粉粒。
將粉漿倒入己搽油糕盆內，用大火隔水蒸1小時30分鐘，蒸至糕熟取出，將紅棗放在糕面裝飾即成。
註:
蒸糕時中途需加添要滾水
最後測試用竹簽揷入糕中心，無粉漿沾住竹簽即熟。
糕盆用個長體形似金磚形。
煎食譜:
通常，年糕冷却過夜。 食用時，可以輕輕微波加熱或煎軟年糕。 每一啖都好煙韌, 彈牙。
煎年糕用疍汁:
粟粉2茶匙，水半湯匙，鷄旦1隻拂勻，放入年糕沾上疍汁，然後煎至金黃色，因為加粟粉煎易上色。
