Tuesday, February 9, 2010

CNY: Nian gao

Every Chinese New Year, my mum would make this. This year, I gave it a shot. And whilst I was at it, I tried both traditional and coconut versions! Hehe.


The ramekins I used gave them a nice shape. :D


Only 5 more days until CNY!

CNY cake/nian gao/banh to (Coconut version)
Makes 8

500g glutinous rice flour
50g wheat starch (tang mien flour)
250g caster sugar
150ml coconut cream (this was all I had left from making kueh bangkit)
350ml water
roasted sesame seeds

In a saucepan, melt sugar into coconut cream and water over low heat. Remove from stove and allow to cool.


In a large bowl, mix flours together.
Add liquid to the flour mixture.
Grease some ramekins/bowls. (I lined them with a plastic bag to avoid using oil..)


Ladle mixture into the ramekins/bowls.


Steam on med/high for about 45mins or until cooked.
Remove from steamer, sprinkle with roasted sesame seeds.


Allow to cool before removing from ramekin/bowl. Wrap with cling wrap so they don't stick together.


Refrigerate when not serving.

CNY cake/nian gao/banh to (Traditional version)
Makes 8

500g glutinous rice flour
50g wheat starch (tang mien flour)
400g bar sugar (brown sugar that comes in bars from asian grocers)

500ml water
roasted sesame seeds

In a saucepan, melt sugar into water over low heat. Remove from stove and allow to cool.
In a large bowl, mix flours together.
Add liquid to the flour mixture.
Grease some ramekins/bowls. (I lined them with a plastic bag to avoid using oil..)
Ladle mixture into the ramekins/bowls.


Steam on med/high for about 45mins or until cooked.


Remove from steamer, sprinkle with roasted sesame seeds.
Allow to cool before removing from ramekin/bowl.

Refrigerate when not serving. Freeze after a few days and thaw and reheat (like pan fry etc) before serving.

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