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!!