nian gao

Chinese Nian Gao, sometimes is known as Chinese new year cake. This is a popular Chinese cooking ingredient around Chinese Spring Festival. With two methods introduced here.

Homemade Nian Gao

plain rice flour

glutinous rice flour

water

vegetable oil

In a large mixing bowl, mix the flours. Stir the water in slowly and then add vegetable oil. Knead the dough for several minutes until all the ingredients are well combined.

Brush some oil on your container and then transfer the mixture in. Press the surface and then steam for around 30 minutes (depending on the thickness). And then cool down slightly.

Place a plastic wrapper on a clean surface and then transfer the steamed mixture out. Fold the plastic wrapper back so the upper side of the mixture is covered with plastic wrapper, otherwise, it might be quite sticky. Knead the dough for several minutes until smooth or pat with a rolling pin.

Divide the dough in half and then shape on half into a round 3 cm diameter log and the other half into several 1 cm diameter long log. Cover each one with plastic wrappers and put into fridge overnight to finalize.

Cut the 1cm diameter long log into 5~7 cm long sections and slice the 3cm diameter long log.

Method 1:

Divide the dough into four portions and then shape each one to a long log.

Brush some oil on your steamer and then place them one by one.

Steam for around 30 minutes until cooked. Transfer out and cool down.

Cut into slices before using.

Method 2:

Chinese rice cake stir fry is a healthy and easy vegan recipe for Chinese New Year with napa cabbage, tempeh, mushrooms &amp; gluten-free sauce

Shanghai Style Stir Fried Rice Cakes

rice

tbsp cooking oil,

garlic,

shiitake mushrooms, sliced

baby bok choy, sliced

vegetable broth

scallions,

tbsp gluten free soy sauce

tbsp vegan, gluten free oyster sauce

tsp sugar, or coconut sugar

cornstarch

dry sherry (optional)

Soak your dry sliced rice cakes in cool water to loosen and soften them about 1-2 hours before cooking. Meanwhile, prepare your vegetables and whisk together your sauce ingredients.

In a wok or large frying pan, sauté garlic, mushrooms and crumbled tempeh with half of your stirfry sauce.

Add the remaining vegetables, napa cabbage and bok choy and sauté again.

Drain your rice cakes and add them to the pan along with vegetable broth, then cover and let soften for a few minutes. Finally, add remaining sauce, sauté and enjoy.

Celebrate Lunar New Year with nian gao (年糕), a steamed rice cake made of glutinous rice flour and brown sugar. This is based on Mama Lin&#x27;s recipe. I made a slight modification by adding ground ginger to the batter to give the nian gao more flavor. My favorite way of enjoying this cake is slicing it into thin pieces and pan frying them in oil.

Nian Gao (年糕, New Year Rice Cake)

glutinous rice flour (455 grams)

ginger ((see note 1))

salt

brown sugar bricks (355 grams) (can sub with 2 cups packed dark brown sugar)

water (370 grams)

canned full-fat coconut milk (225 grams) ((see note 2))

canola oil

kansui (optional (see note 3))

red date (jujube for garnish)

mixing bowls

fine mesh strainer

steaming rack

In a large bowl, whisk the glutinous rice flour, ground ginger, and salt together. Set the bowl aside.

Snap the slabs of brown sugar into smaller pieces and place them into a saucepan. Add the water to the saucepan, cover it with a lid, and bring the water to boil. Keep the water boiling until the brown sugar slabs have completely dissolved. Some of the brown sugar slab will get stuck to the bottom of the saucepan, so make sure to stir occasionally. If you are using regular brown sugar, this should only take a few minutes.

Once the sugar slabs dissolve, turn off the heat. Then, pour in the coconut milk, oil, and kansui into the saucepan and stir. Let the liquids cool for 5 to 10 minutes

Gradually stir the liquid into the bowl with the flours. I usually add about 1/3 of hot liquid at a time and stir the batter before adding more liquid. 

Stir the batter for several minutes. The batter will feel stiff at the beginning, but should loosen up after about a minute of stirring. Stir until there are a few small lumps of flour in the batter. 

Place a fine mesh strainer over another bowl and pour the batter through the mesh. This will help to get rid of any lumps that remain in the batter.

Lightly grease a 9-inch cake pan or any circular 9-inch metal pan (see note 4). 

Pour the batter into the greased pan. Hold onto the cake pan and tap it gently on the counter several times to get rid of any tiny air bubbles. 

Then, cover the cake pan with foil. It’s not necessary to cover the pan with foil, but it helps to ensure that the nian gao will cook more smoothly on the top. 

Place a steaming rack inside a large wok (at least 14” wide). Then, fill the wok with water until there’s about a 1/2-inch gap between the water line and the top of the steaming rack. (See note 5 about overfilling/underfilling the wok with water.)

Cover the wok with a lid and bring the water to boil.

Once the water has boiled, carefully place the cake onto the steaming rack and cover the wok with the lid. Reduce the heat to medium. Steam the cake over medium heat for 50 minutes to 1 hour if you are using a thicker cake pan, about 45 to 50 minutes if you are using a thinner pan. Halfway through the steaming process, add more water to the wok as water evaporates over time. 

To test to see if the cake is done, stick a chopstick into the center of the nian gao and dig out some of the cake. The cake should look brown and slightly translucent. (See note 6) Insert a jujube into the center of the cake for decoration and to cover the hole made with the chopstick.

Once the nian gao is fully cooked, let it cool on the counter overnight. I usually cover the cake (after it's cooled) with foil overnight. Assuming that your house isn’t hot and humid, you can leave the nian gao on the counter for 1 to 3 days. I usually store the nian gao in my fridge after 3 days.

Pan Frying Nian Gao: The best way to enjoy the nian gao is to pan fry it. Once the nian gao hardens overnight, it is easier to slice. Cut the cake into 1/4 to 1/2-inch thick slices. Pan fry the nian gao in a nonstick pan over medium heat for 3 to 4 minutes, flipping halfway. The sides of the cake should brown and blister. You can also dip the slices of nian gao in an egg if you want some savory flavor. Whisk 1 egg with 1 tablespoon of water so that the egg can coat the nian gao evenly. Cook the nian gao for 3 to 4 minutes, flipping halfway. 

https://www.youtube.com/watch?v=s6ttFAteWys

Celebrate Lunar New Year with nian gao (年糕), a steamed rice cake made of glutinous rice flour and brown sugar. In Cantonese, it is pronounced neen go (or neen goh).

I like waiting a few days to cut into the cake and pan frying the slices to eat. The pan frying is a GAME CHANGER. I actually didn't enjoy eating nian gao as much until I discovered pan frying as a thing.

FULL RECIPE HERE: https://healthynibblesandbits.com/nian-gao-recipe-new-year-rice-cake/

INGREDIENTS

1 pound (455g) glutinous rice flour
4 teaspoons ground ginger
1/2 teaspoon salt
12.5 ounces (355g) brown sugar bricks (can sub with 2 cups packed dark brown sugar)
1 1/2 (370g) cups water
1 cup (225g) canned full-fat coconut milk
1 teaspoon vegetable oil or any neutral oil, plus more for greasing
1 teaspoon kansui 
1 red date (jujube) for garnish

If you like to dip it in egg, scramble 1 egg and whisk in 1 tablespoon of water to thin it out (makes it easier to coat the nian gao pieces).

0:00​ Intro
0:35​ Making Batter
3:11 Steaming Nian Gao
3:49 Overheating/Undercooking Nian Gao
4:28 Testing Cake
4:46 Pan Frying Nian Gao
5:06 Tasting
5:32 End

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Nian Gao (年糕, Lunar New Year Cake) | Cooking with Mama Lin

Nian Gao is a traditional and delicious way to welcome the Lunar New Year! Enjoy the soft rice cake fresh or pan fry them for a caramelized coating!

Nian Gao (Chinese New Year Glutinous Rice Cake 年糕)

400 mL / 1.7 US cup water

350 g / 0.77 lb glutinous rice flour

g / 0.07 lb wheat starch

red date ((optional; soaked

Cook the dark brown sugar slabs and water on medium heat until the sugar has melted. Let it cool until warm.

Combine the glutinous rice flour and wheat starch in a bowl.

Pour the sweet syrup into the flour mixture bit by bit while stirring it through. Do this until it&#39;s all mixed into a thick but runny batter.

Lightly oil the surface of your cake tin. We used a 20cm (8&quot;) cake tin with a removable base to make to easier to take out.Pro Tip: Keep the oil layer thin so it doesn&#39;t make the steamed surface lumpy.Note: When Aunty made it, she used four 15cm (6&quot;) round foil trays so she could give them as gifts.

Use a sieve to hover over the cake tin and pour the batter through. This will help to remove clumps.

Hold the cake tin and gently tap the base against the counter to force any air bubbles to rise. Use a toothpick to pop the bubbles and smooth out the surface.

Wrap the top of the cake tin with aluminium foil. Make sure there are no gaps.

Set your steamer up and steam the batter on high heat for 1 hour or until cooked.

When ready, take the rice cake out and insert a red date in the middle. You can push the whole date in or halve it and place it on top.

Slice and serve the Nian Gao immediately as is or lightly pan fry them with egg!

https://www.youtube.com/watch?v=sNDpIvUbFdE

Nian Gao is a traditional and delicious way to welcome the Lunar New Year! Enjoy the soft rice cake fresh or pan fry them for a caramelized coating!

👇 CLICK HERE FOR THE PRINTABLE RECIPE 👇
https://www.wokandkin.com/nian-gao/

🧵 EQUIPMENT 🧵
• sieve
• cake tin or round foil trays (cake tins with removable bases will make it easier to take out)
• aluminium foil
• toothpick/fork (or any surface smoothing utensil)

🥣 INGREDIENTS 🥣
• 250 g / 0.55 lb brown sugar slab
• 400 mL / 1.7 US cup water
• 350 g / 0.77 lb glutinous rice flour
• 30 g / 0.07 lb wheat starch
• dried red date (optional; soaked in water for 10 minutes to rehydrate)

👩‍🍳 INSTRUCTIONS 👨‍🍳
1. Cook the dark brown sugar slabs and water on medium heat until the sugar has melted. Let it cool until warm.

2. Combine the glutinous rice flour and wheat starch in a bowl.

3. Pour the sweet syrup into the flour mixture bit by bit while stirring it through. Do this until it's all mixed into a thick but runny batter.

4. Lightly oil the surface of your cake tin. We used a 20cm (8") cake tin with a removable base to make to easier to take out. Pro Tip: Keep the oil layer thin so it doesn't make the steamed surface lumpy. Note: When Aunty made it, she used four 15cm (6") round foil trays so she could give them as gifts.

5. Use a sieve to hover over the cake tin and pour the batter through. This will help to remove clumps.

6. Hold the cake tin and gently tap the base against the counter to force any air bubbles to rise. Use a toothpick to pop the bubbles and smooth out the surface.

7. Wrap the top of the cake tin with aluminium foil. Make sure there are no gaps.

8. Set your steamer up and steam the batter on high heat for 1 hour or until cooked.

9. When ready, take the rice cake out and insert a red date in the middle. You can push the whole date in or halve it and place it on top.

10. Slice and serve the Nian Gao immediately as is or lightly pan fry them with egg!

🔎 FIND THE PART YOU NEED 🔍
0:00 - Intro
0:26 - Cooking the sugar water
0:35 - Types of sugar
0:52 - The flour and starch
1:10 - Combining the dry and wet ingredients
1:24 - Preparing to steam
2:02 - Steaming the Nian Gao
2:12 - Preparing the date
2:23 - Adding the date
2:27 - How to serve Nian Gao
2:35 - Pan frying the Nian Gao
2:52 - Tips for the best results
3:15 - Let's enjoy the memories!

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⭐⭐⭐⭐⭐
The Wok & Kin family shares authentic home-cooked Chinese and Vietnamese recipes so you can reconnect with the dishes you grew up loving! Read more about our story here:
https://www.wokandkin.com/about-jeannette/
⭐⭐⭐⭐⭐

🙏 SPECIAL THANKS 🙏
▸ Nian Gao (Chinese New Year Glutinous Rice Cake 年糕) recipe by Aunty
▸ Produced and Edited by Jeannette Ta
▸ Epidemic Sound Track: https://www.epidemicsound.com/track/h8UtmJhLG2/

Aunty's Homemade Nian Gao For EVERY Lunar New Year! (年糕) 👩🧧

Tikoy is a sweet sticky rice cake traditionally served on Chinese New Year. Coated with beaten eggs and pan-fried until golden brown, it&#39;s soft, chewy, and delicious for breakfast or midday snack.

Tikoy

sugar

eggs

Boil water.

Fill the steamer pot with water and bring to a boil. Arrange the steamer basket over the pot.

Prepare pan

Generously brush the bottom and sides of the round pan with oil and set aside.

Combine sugar and water

 In a bowl, combine sugar and water. Stir until dissolved.

Combine water with glutinous rice flour

In a large bowl, place glutinous rice flour.  Gradually add water and whisk until smooth and lump-free.

Transfer batter to prepared pan and steam

Transfer the batter to the prepared pan and place in the steamer basket. Cover with a kitchen towel and steamer lid. Steam for about 50 to 60 minutes or until a toothpick inserted in the center comes out clean.

Cool completely

Remove pan from the steamer and allow the tikoy to cool completely. Run a knife on the edges to loosen the tikoy and invert on a flat working surface lined with plastic film.

Refrigerate

Wrap the tikoy tightly with the plastic film and refrigerate for about 4 hours to overnight.

Heat oil

In a wide pan over medium heat, heat about 2 tablespoon oil.

Slice tikoy

Coat in beaten eggs.

In a bowl, beat the eggs. Dip slices in beaten eggs to coat.

Place the tikoy slices single layer in the pan and fry for about 2 to 3 minutes on each side or until golden brown and slightly crispy on the outside, soft and chewy on the inside.

https://www.youtube.com/watch?v=38MNshY6Ptc

Bring good luck to the New Year with Homemade Tikoy! This sticky rice delicacy is easy to make and so soft and chewy!

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How to Make Homemade Tikoy

✅Ingredients

1 cup white sugar
1 1/4 cups water
2 1/2 cups glutinous rice flour
2 pieces eggs
canola oil

✅Instructions

 Brush the bottom and sides of a round baking pan generously with oil.  Set aside.

In a bowl, add white sugar and water. Stir until sugar is dissolved.

In another bowl, add glutinous rice flour. Gradually add water to the flour then whisk until smooth and lump-free.

Transfer to the prepared pan. Place in a steamer and cover with a kitchen towel and steamer lid.

Steam for about 1 hour. Remove from the steamer and allow to cool.

Run a knife on the edges of the pan to loosen the tikoy. Invert on a flat working surface covered with plastic film.

Wrap tikoy tightly with the plastic film. Refrigerate for about 4 hours to overnight or until completely cooled. 

To cook, remove the plastic film and slice the tikoy into ¼ inch thick pieces.

In a bowl, beat 2 pieces of eggs. Dip tikoy slices in beaten eggs to coat.

In a pan over medium heat,  heat about 2 tablespoons oil. Add the tikoy in a single layer and cook, turning as needed, until golden brown and soft.

Remove from pan and drain on paper towels. Serve hot.

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#tikoy

Homemade Tikoy | Super easy with only three ingredients!

Making Tikoy is easier than you think! You can make them at home with this quick and simple tutorial using 3 pantry staple ingredients only.

How to make Tikoy

tsp vanilla ((optional))

In a bowl, mix glutinous rice and sugar. Pour in warm water and mix until the batter becomes smooth.

Grease a rectangle or round pan  (glass, ceramic, or aluminum)  with oil  and fill it with the batter.

Steam over medium heat for around 30-40 minutes or until inserted toothpick on the middle of the pan does not comes out easily and feels sticky instead of liquidy. Let it cool down completely.

Refrigerate overnight to let it set and harden a bit. Try to pull the rice cake out from one side and it should completely come out from the pan. If it doesn&#039;t, run a knife at the edges of the pan and dislodge the Tikoy carefully.

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