Nian gao (also known as kuih bakul/tikoy) is the must-have delicacy for Chinese New Year. Why? Because the character nian gao in Chinese is 年糕 is the homonym of the other two words 年高, which means ‘a prosperous new year.’ Hence, nian gao is most appropriate to serve during this auspicious festival.
Therefore in this video, I want to introduce a simplified version, which will only take about 2 hours steaming. The ingredients required are incredibly simple. Glutinous rice flour and sugar are all you need. When I told my mother-in-law that I want to simplify the nian gao making process within 3 hours, her jaw drops and look at me in disbelief!
Recipe here:
( tasteasianfood.com/nian-gao/ )
Ingredients:
350g glutinous rice flour
350g white sugar
350 ml of water
20g pandan leaves
Banana leaves to wrap the mold
Instructions:
- Clean the banana leaves.
- Soften the banana leaves by heating it over a stove.
- Wrap the mold with banana leaves (double layer) around the outer rim.
- Repeat the same process by adding one or two more leaves.
- Then, cut a piece of round-shaped leaves to line the base of the mold.
- Heat the granulated sugar in a pan over low heat until caramelized.
- Add all water to form a diluted syrup.
- Add the caramelized sugar syrup into the glutinous rice flour slowly.
- Combine the syrup and the rice flour into a smooth batter.
- Let it passes through a wire mesh strainer.
- Pour the nian gao mixture into the molds and cover with aluminum foil.
- Steam for two hours.
- To unmold the nian gao, fold the leaves upwards, then pull the nian gao out from the mold.
- Cut off the excess leaves on top of nian gao.
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Website: tasteasianfood.com/
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