Hi hi everyone! Yes yes, I'm finally back...finally got my "heavy" bums off the couch and seat in front of the computer, lol! Actually, I haven't been lazing around. It's just that there was so much to do that I just brush off blogging to the last. :P So bad right, haha! My FB friends would know that I am still busy baking away, posting pictures and all, the easier "blogging", lol! Anyway, I am back to post up one last new year recipe in support of Sonia's CNY blog event before it ends this Thursday. :)) Unfortunately I do have 4 other CNY recipes that I didn't manage to post up...hopefully next CNY then. :P
I actually wanted to make my own nian gao(年糕) since last year, and this time I finally did it. Some would say why bother over things that cause you only a couple bucks? Well the satisfaction of making and eating homemade food is beyond description sometimes. :D Anyway, I was pretty inspired by Kelly whom posted earlier about her nian gao. She adapted the recipe from none other then our dear Sonia herself, haha! Since these ladies made it so easy, I had to try it myself too, so here it is:
500g Glutinous Rice flour
500ml Water
400g Sugar (I used 200g caster sugar and 200g gula melaka)
4 tablespoons peanut oil
gedang leaves (I used parchment paper instead)
3 Red Dates
- In a large mixing bowl, sift in the glutinous rice flour. Then add in water and peanut oil and whisk till no lumps and well combined.
- In another heat proof sauce pan, add in caster sugar and 3 tbsp of water and masak mixture till it starts to caramelize. Immediately remove from fire and add in the chopped gula melaka and stir well till everything has melted and smooth. Be extra careful not to burn your sugar or your end product will have a bitter after taste. :P
- At this point, stir in the thick caramelized sugar into the rice mixture and stir well till all is combined.
- The mixture should have a creamy coffee color.
- Pour the mixture to the prepared ramkins or baking pans lined with either gedang leaves or parchment paper.
- Steam at medium fire for about 1.5hrs. When it is done, stick a red date on the center top to give it a red coloring.
- Let it cool completely before unmoulding it. And don't even think about slicing it yet as it will be pretty sticky. Let it seat covered for a day or two for it to harden slightly.
See all those wrinkles on my nian gao? I covered it with plastic wrap when I chill it in the fridge which causes it to form when it hardens...sigh. :P
What is nian gao if you didn't fry it up with some batter or something creative to make it more tasty ? I presume most people eat their nian gao that way, lol! This year I decided to give Wendy's recipe a try, which is the Nian Gao Taro Rolls.
Taro filling:
500g peeled taro
5 tbsp confectioner's sugar
pinch of salt
- Slice the taro into chunks and steam at high heat till masaked and soft.
- While it is still hot, mash it together with the confectioner's sugar till well combined.
250g nian gao, cut into thick long sticks
Spring roll wrapper (190mm by 190mm -hubby bought wrong size, lol!)
1 egg white to seal the wrapper edges
- Lay a wrapper on a clean work area.
- Spread about a tablespoon of taro filling at the center, spread it out a little.
- Place a nian gao on top on the taro filling. Then fold in the corners of the wrapper.
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- Then seal the edges with the egg wash. (For more detail steps, head over to Wendy's)
- Fry the rolls in medium fire till golden brown and crisp.
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- Serve up while still hot and crispy to enjoy it at it's best.
- I kept some in the fridge and I reheated them the next day in the oven at 150C for 10 minutes and it crisp up.
I think I will try it with mashed sweet potato next time, yum! Do give this a try if you still haven't eaten up your nian gao. ;) Hope everyone has a great and prosperous snake year ahead, 一定要步步高升！
I am happy yo submit this post to Sonia's blog event :Chinese New Year Delights 2016 新春送礼.
There, I finally finish this post, lol! Okay, have a good one all! Cheers!
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