Nian gao is the traditional Chinese New Year cake that is made with rice flour and unlike other modern types of cakes, it is a steamed one. This is a 3 ingredient recipe - brown sugar, rice flour and water! We call it tikoy in Hokkien, my mother tongue. 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. Asian Food, Dairy Free, Gluten Free, Lunar New Year, Sweet, Vegan dim sum, rice cake, Your email address will not be published. Pandan Nian Gao. I decided to use a regular cake pan for this because it held more batter than the stainless steel pans in my house. A, Mama Lin usually steams her nian gao inside a large wok that’s about 15.5 inches wide (she uses the, ). Reduce the heat to medium. Every year, Mama Lin makes a nian gao (年糕, neen go in Cantonese) for Lunar New Year. The toothpick test doesn’t work well for this cake because your cake can still be undercooked even if the toothpick comes out cleanly. Nian Gao is also a pun of ‘year high’, symbolising promotions or prosperity in hope for a better new year. Wikipedia. It will be difficult to cover the pan with foil and have it fit inside a small steamer basket, so I wouldn’t bother. In Chinese culture, you eat dishes that carry auspicious meanings during new year celebrations. Chinese New Year sweet cakes are popular in the southern part of China and usually add brown sugar. If you use a smaller cake pan, where the batter fills up 90% of the pan or more, the cake will touch the foil when it cooks, which will ruin the smoothness of the cake. So it is no wonder that there are several varieties of their traditional delicacy out there. . Please tag @hellolisalin on Instagram or leave a rating and comment on the blog! The trickiest part about developing this nian gao recipe was figuring out the correct amount of heat to put on the burner and the proper amount of water to fill inside the wok. What is Nian Gao? Nian gao (also niangao; nin gou in Cantonese), sometimes translated as year cake or Chinese New Year's cake, is a food prepared from glutinous rice flour and consumed in Chinese cuisine. You can probably substitute the ground ginger with 2 tablespoons of freshly zested ginger using a microplane zester. Unsourced material may be challenged and removed. The pronunciation of Nian Gao sounds like 'year high' (年高), which symbolizes a higher income, a higher position, the growth of children, and generally the promise of a better year.. From time to time, you will see affiliate links to Amazon.com. It can be eaten steamed or fried, and apparently uncooked, which I find odd. Healthy Nibbles is a member of the Amazon Associates Program. However, pan frying makes a big difference. You can usually find the steaming racks for a few dollars at an Asian supermarket or on Amazon (more expensive on Amazon). Mama Lin uses canned full-fat coconut milk. (See note 5 about overfilling/underfilling the wok with water.). If you use a smaller cake pan, where the batter fills up 90% of the pan or more, the cake will touch the foil when it cooks, which will ruin the smoothness of the cake. There are plenty of ways to eat Nian Gao. Those who don’t have a microwave can opt for the steaming method. The texture is similar to other food made … Some people like to dip the cake in a beaten egg before pan frying to give the cake a savory flavor. you can steam, pan-fry, or bake nian gao , but i’ve always preferred it baked, just like my mother used to make it. My favourite way to eat it is deep fried. This is not the same as the flour that comes in the red label, which is rice flour, usually made from long-grain rice. The ones I buy here at the Asian grocery stores cannot compare. Cuisine Chinese, Asian. They usually come in vacuum-sealed packages like you see in the photo above, left. Gao pre-made some rice pastries and placed it in front of the doors of every home in the village—when Nian next appeared, he filled up on the pastry and returned to his cave in peace. Topic. Stir the batter for several minutes. 200 ml water. Add the water to the saucepan, cover it with a lid, and bring the water to boil. Cover the wok with a lid and bring the water to boil on high heat. What is nian gao made of? (See note 6). Your email address will not be published. It is available all-year-round, however, it is popularly made or given as gifts during the Chinese New Year. Making Tikoy is easier than you think! If you want to try this, mix the egg with 1 tablespoon of water to thin out the egg. However, the foil helps to ensure that the surface of the nian gao will look smooth once cooked. Once every year at the beginning of Chinese New Year, the nian comes out of its hiding place to feed, mostly on men and animals. want to fill the wok with too much water. You can usually find the steaming racks for a few dollars at an Asian supermarket or, Place the steaming rack inside the wok. I usually store the nian gao in my fridge after 3 days. Garnish with a red date and it is ready! This is not the same as the flour that comes in the red label, which is rice flour, usually made from long-grain rice. This is based on Mama Lin's recipe. You. Plus get a FREE eCookbook + Printable Recipe Cards. The only issue is that you’ll need a larger bamboo steamer (one that is at least 10-inches in diameter) to fit a 9-inch cake pan. The nian gao puffs up when it steams (then deflates when it cools). It may be savory or sweetened. As an Amazon Associate I earn from qualifying purchases. She told me how she steamed the Tikoy for 24 hours straight. Once the water has boiled, lower the cake onto the steaming rack and cover the wok with the lid again. The nian gao puffs up when it steams (then deflates when it cools). Place a fine mesh over another bowl and pour the batter through the mesh. You can also tell there wasn’t sufficient steam generated in the wok because the edges of the nian gao are dried and cracked. If the water touches the bottom of the cake pan during the steaming process, you may run into the risk of overheating the cake, which will cause deep creases to form on the surface of the cake. I usually add about 1/3 of the hot liquid at a time and then stir the batter before adding more liquid. DISCLOSURE | PRIVACY POLICY. It is very common for Chinese recipes to use brown sugar slabs. Celebrate Lunar New Year with nian gao (年糕), a steamed rice cake made of glutinous rice flour and brown sugar. Used in both Chinese and Korean cuisine, you can use either kind as they are very similar. Again, you want to make sure there’s sufficient steam inside the wok to cook the cake evenly. it’s usually eaten to celebrate chinese new year, and the name even literally translates to “year cake”. ... Nián gāo (or nin gōu in Cantonese) is a chewy, sticky cake made of rice. This is often referred to as “Shanghai nian gao” in English. Pour in warm water and mix until the batter becomes smooth. Refrigerate overnight to let it set and harden a bit. You can make them at home with this quick and simple tutorial using 3 pantry staple ingredients only. Nian Gao isn't really sticky unless it's warm. Nian gao is a popular dessert during Lunar New Year. And of course, Nian Gao is also a lucky food symbol for the upcoming new year. How it … # MiraGas # FosteringMomentsTogether # Homemadewithlove # cookwithlove For many Aussies, celebrating New Year in … Cifantuan. I made a slight modification by adding ground ginger to the batter to give the nian gao more flavor. For example, you usually add kansui to the outer casing of mooncakes to give it a deeper brown color. Tikoy is so well-embraced by Filipinos that there is even a Tikoy festival held and celebrated in the southern province of Quezon. Steamed or pan-fried sticky rice cakes (nian gao/年糕) are a festive sweet dish and an important part of the traditional Lunar New Year meal in Chinese cuisine.The literal name for this dessert, nian gao, means "sticky cake" (粘糕), but it's also a homophone for nian gao (年高), which means "growing taller" every year. My favorite way of enjoying this cake is slicing it into thin pieces and pan frying them in oil. Sweet nian gao is usually made with glutinous rice flour, which comes from glutinous rice or sticky rice. However, the nian gao won’t cook properly with too little water. You do not want to fill the wok with too much water. Please check your email for a confirmation of your subscription. How to make Black Tapioca Pearls for Bubble Tea (Milk Tea). Tikoy, or Nian Gao, is a traditional Chinese sweet rice cake dessert made from glutinous rice flour. It just doesn’t look great. The condensation often drips down onto the nian gao, causing the surface to become uneven. Conversely, reduce the amount of ground ginger if you don’t like ginger as much or omit it completely. Required fields are marked *. I tried to hide my mistake by sprinkling shredded coconut over the cake. Nian literally means Chinese … Yes, I finally made Nian Gao (Tikoy/New Year Cake). * Nian gao (“sticky cakes”) are rice cakes made from glutinous rice flour and some regular rice flour. The deep wrinkles on the cake will smooth out slightly overnight and the cake will still taste fine (see photo above, bottom). Which one is your favourite? In addition to water, my mom likes to use coconut milk for the batter because the coconut milk makes the nian gao rich and soft. Once done, it is cut into shape, dunked in beaten egg, and fried until they are golden brown and crisp! The next time I cooked the cake, I steamed the cake on medium-low and filled the wok with less water. Share. Food prepared from glutinous rice flour and consumed in Chinese cuisine. When steaming things inside the wok, she’ll place a stainless steel steaming rack to elevate the cake inside the wok. I decided to use a regular cake pan for this because it holds more batter. You can usually find kansui in Asian supermarkets or on Amazon. Receive new posts directly delivered to your inbox, As a bonus, a FREE eCookbook and printable Recipe Cards upon subscription. In the Philippines, we call it Tikoy. If the water touches the bottom of the cake pan during the steaming process, you may run into the risk of overheating the cake, which will cause deep creases to form on the surface of the cake. ) But note that the foil also means that the cake needs a longer time to cook. Course Dessert. This will help to get rid of the lumps in batter. That’s why I prefer plain pan-fried nian gao. Sweet nian gao is usually made with glutinous rice flour, which comes from glutinous rice or sticky rice. Glutinous rice dish in Chinese cuisine, originating from Shanghai. The term Nian Gao is a homonym for higher/taller year. Modern legends. Ingredients.

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