Follow Me on Pinterest Pin It

Nian Gao / Steamed Glutinous Rice Cake / Kueh Bakul

This is my first attempt to make Nian Gao at last minutes. Better late than never ,right? Nowdays there are so many types and varieties of nian gao selling in Asian market .Mostly Taiwanese and Mainland China's nian gao are different from the one make by Malaysian. I never bought any other nian gao than Malaysian made. Usually I will buy my nian gao at Malaysian restaurant in NYC.I guess maybe coz I'm a Malaysian ,prefer Malaysia style and it's taste of nian gao. Chinese believed during Chinese New Year the Kitchen God returns to heaven to report on a family's behavior during the previous year. A negative report by the Kitchen God means a family will suffer from bad luck during the year to come. So in order to ensure a favorable report from the Kitchen God, the custom evolved of feeding him Steamed Sticky Rice Cake!
Ingredients:


600 gm sugar


600 ml water


600 gm glutinous rice flour (sifted)









Method:


1: Dissolve 300 gm sugar in a dry pot over low heat till it caramelizes.( Do not stir).add 300 ml of water and mix well.


2: Add the remaining sugar into the mixture,stir constantly till the sugar dissolves.Set aside to cool completely. Prepare large pot or steamer with water for steaming at high heat.


3:Combine glutinous rice flour and the remaining water.Add caramel on glutinous rice flour mixture together in a large bowl to incorporate until smooth.Whisk the mixture if possible.If it's too dry add in extra 50 ml water.Sieve the mixture ,to remove lump and bubble build up.


4: Pour batter into cups to 3/4 full.( Do not fill to the rim as the batter might overflow when steaming)


5:Place aluminium baking dish on a steamer when water has boiled.Steam over high heat for 30 minutes .Then reduce heat to medium and steam for another 30 minutes. Increase time for steaming if making bigger cake.



Yield 5 small aluminium baking dish




Note:

This short cut of nian gao making can save hours of steaming. By caramelizes sugar first intend to give the nian gao a better texture. I understand to make a success nian gao,the nian gao must not spilling when frying as fritters with yam .

Before I try to make my own nian gao,I always thought this sticky cake is really hard to make. Maybe I heard too many old tales when I was young.They said if the girls have measurement time, touching nian gao is a "No,No"!! I didn't sealed nian gao with cloth that why vapors dropped on surface .You can see the the surface of the nian gao is not smooth.
Ready to steam in a stock pot,coz I don't have large steamer.

It's remind to be seen if this nian gao is really success after fried as fritters.If not it's good to eat as it's with grated fresh coconut.I try one right away after steamed and it's really good!!


Lastly, I would like to take this opportunity to wish my beloved readers,friends and family a Happy Ox-picious Chinese New Year ! May this Oxy Year bring more good Fortune,Luck and Prosperous to you and your family!! Xin Nian Kui Le!!



Share/Bookmark

20 comments:

pigpigscorner said...
January 25, 2009 at 6:56 AM

Interesting, I never know it's made this way!

SIG said...
January 25, 2009 at 6:19 PM

Happy New Year to you! And wow, make your own nian gao!

Food For Tots said...
January 26, 2009 at 7:07 AM

Gong Xi Fa Cai! Happy Niu Year! ;)

mycookinghut said...
January 26, 2009 at 7:50 AM

You are talented!! I don't know how to make nian gao.. I love it.. my mom likes to use it to make sweet potato fritters!

Little Corner of Mine said...
January 26, 2009 at 12:14 PM

Looks good! I'm too lazy!

Wishing you Gong Xi Fa Cai & Happy Ox Year!

Anonymous said...
January 26, 2009 at 9:02 PM

Thank you for posting pictures along with your recipe. I tried making nian gao with another recipe but I don't think it turned out right.
Did you use all 600ml of water? I noticed you used 300ml in the first step, but never mentioned about the remaining 300ml.
Would love to try your recipe soon.

Beachlover said...
January 27, 2009 at 3:17 AM

PPC:
hehehe!! thank you..my 1 st experiments! sort of short cut way:)

Sig:
thank you:) actually it's not really hard..you might wanna to try out one day! Gong Hei Fat Chai!

food 4tots:
Thank you and Gong Xi Fat Zai to you and family too:))

mycookinghut:
me talent? no leh!! *blushing*.just play play ma...hehehe!! oh !I love yam and s potatoes fried too..

LCOM:
thank you:))

Cynthia :
Thank you my dear:)

Anon:
Thank you and welcome..I think you miss reading the method number 3..I did wrote the complete recipe there..Looking forward to hear how your nian gao result..good luck!

Kate said...
January 27, 2009 at 3:58 PM

i've always eaten these readymade, but never seen how they were made. Now i know :)

noobcook said...
January 27, 2009 at 8:30 PM

wah! U made your own nian gao! I am very impressed! :) Happy Niu Year!~

Anonymous said...
January 28, 2009 at 1:14 PM

Happy NY Beachlover
Your Nian gao's recipe is so simple. I will try it next week-end. What kind of texture is the nian gao: chewy, soft...How long should I steam it, if I put all the batter in one pan? I try the baked version and everyone love it.

KIm

Beachlover said...
January 28, 2009 at 9:08 PM

Kate:
Try to make yourself it's quite easy..but if you can access to nian gao easily,why bother,right? Thanks for dropping by:)


noobcook:
no lah,just making nian gao for fun *blushing* anyway Thanks you!!

Klm:
Yes,this recipe is so simple...if you put all in a big container ,you should steam longer,maybe another 30 minutes..So far the one I make taste soft the first few days...I'm going to try to fried wt yam and potatoes..If my nian gao didn't leak out then this recipe is for good!! Good Luck! Please let me know how is your nian gao,ok?
Do you mind to share your baked version?

Anonymous said...
January 29, 2009 at 9:03 AM

It's must be good fried with yam & potato but I don't had this patience.
For the baked version of Nian gao, U can find at Little corner of mine, but I modified it a little. Instead putting the red bean paste between 2 layers of batter, I mix with the entire mixture. It's so simple and don't need to check for the water level!

Kim

tigerfish said...
January 30, 2009 at 1:34 AM

I like Nian Gao pan fried with egg coating.

The Cooking Ninja said...
January 30, 2009 at 12:39 PM

I'm going to keep this recipe and make one for my mom next year so that she doesn't need to go and buy one outside. :) Thanks for the recipe.

Beachlover said...
January 30, 2009 at 5:27 PM

Kim:
Thanks ! I will check LCOM recipe for baking version.but so far this recipe is really good coz when I fried it ,the nian gai won't leak out!! this is a keeper!

tigerfish:
yes,I just fried with wt yam and s.potatoes yesterday and it's really yummy!!

the cooking ninja:
oh yes!! I love this recipe,easy and simple!! the greatest is this recipe when fried won't leak out!! Let me know how is your when making,ok?

The Cooking Ninja said...
February 3, 2009 at 11:05 AM

Now you make my hands itch to make it. Got to resist it because angmo hubby don't know how to eat this and Little One never had this before. If I make this, I have to eat it all by myself - too much for me. :(

Beachlover said...
February 3, 2009 at 6:36 PM

The cooking ninja:
I have the same problem as you but I don't care, I cook and eat myself.If I wait for hubby to change his bud taste ,I don't think forever I can cook this and eat!!lol!

Anonymous said...
February 4, 2009 at 4:15 AM

Can I know how to make Niu Gao from the traditional version which uses 100% glutinious rice, I heard that its not as sticky as those made from glutinious rice flour.

I got some recipe, but I want a tried and tasted one, step by step

Thanks,

Post a Comment

About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.