Glutinous rice cake or Nian Gao is one of the most popular snack during or after Chinese New Year. It is symbolise growth and prosperity.
Basic nian gao only needs 3 ingredients to make : glutinous rice flour, sugar and water. Although the steps looks easy, it requires a long time to cook.
Yes, I've seen my late mum used traditional way to make Nian Gao for selling. She has to use an Antique STONE GRINDER to grind the rice to get a very fine and neat mesh( I always helped her to grinding this). This low speed and low temperature grinding can keep the rice batter nutrition, pure original taste. Beside, It’s pretty time-consuming to make it if you do it the traditional way by steaming. Well, compare to now, people can use slow cooker or pressure cooker to cook faster and no fuss than the traditional way.
Well, back to the point! What I am sharing today is what my late mum used to prepare but with slight modification. At her time, all recipes are very simple, just eggs, water and plain flour. This version which is more fluffy and crispier than her version though the taste is the same. I like eating nian gao sandwiched between sweet potato and yam just like my late mum used to do it.
Ingredients:
18-20 slices nian gao
18-20 slices sweet potato( cut in thin slice)
18-20 slices yam( cut in thin slice)
Ingredients for batter:
1 and 1/2 cups plain flour
1/2 cup rice flour
1/2 cup tapioca flour
1/2 cup custard powder( it give a nice eggy and sweet aroma)
1 tsp baking powder
3/4 tsp fine salt
2tbp cooking oil
about 1 and 1/2 cups plain water
Directions:
1. Put plain flour, rice flour, tapioca flour, custard powder, baking powder and salt in a bowl, stir until well combined. Add water gradually and continue mixing until it forms a smooth batter. Add in oil and mix well.
2. Sandwich the nian gao with sweet potatoes and yam. If it is difficult to sandwich, smear some batter on the sides of the nian gao and let the yam or sweet potatoes stick to it.
3. Heat up a pot of oil under high heat.
4. Put a piece of nian gao (plus yam and sweet potatoes). Coat it evenly, and transfer to the hot oil. Reduce the heat to medium heat, and deep fried until the sides are golden brown. Before dishing out for draining, increase the heat to high and let it deep fried for at least 15 seconds such that the nian gao will not be oily after dishing out.
*** If you like to eat thicker slices of yam and sweet potato. Preheat cooking oil and turn to medium heat, add in yam and sweet potato, fry for about 2 minutes until half-cooked, drain off the oil. ( this step can shorten frying time when you fry nian gao sandwiches ).
Enjoy!!
Basic nian gao only needs 3 ingredients to make : glutinous rice flour, sugar and water. Although the steps looks easy, it requires a long time to cook.
Yes, I've seen my late mum used traditional way to make Nian Gao for selling. She has to use an Antique STONE GRINDER to grind the rice to get a very fine and neat mesh( I always helped her to grinding this). This low speed and low temperature grinding can keep the rice batter nutrition, pure original taste. Beside, It’s pretty time-consuming to make it if you do it the traditional way by steaming. Well, compare to now, people can use slow cooker or pressure cooker to cook faster and no fuss than the traditional way.
Well, back to the point! What I am sharing today is what my late mum used to prepare but with slight modification. At her time, all recipes are very simple, just eggs, water and plain flour. This version which is more fluffy and crispier than her version though the taste is the same. I like eating nian gao sandwiched between sweet potato and yam just like my late mum used to do it.
Ingredients:
18-20 slices nian gao
18-20 slices sweet potato( cut in thin slice)
18-20 slices yam( cut in thin slice)
Ingredients for batter:
1 and 1/2 cups plain flour
1/2 cup rice flour
1/2 cup tapioca flour
1/2 cup custard powder( it give a nice eggy and sweet aroma)
1 tsp baking powder
3/4 tsp fine salt
2tbp cooking oil
about 1 and 1/2 cups plain water
Directions:
1. Put plain flour, rice flour, tapioca flour, custard powder, baking powder and salt in a bowl, stir until well combined. Add water gradually and continue mixing until it forms a smooth batter. Add in oil and mix well.
2. Sandwich the nian gao with sweet potatoes and yam. If it is difficult to sandwich, smear some batter on the sides of the nian gao and let the yam or sweet potatoes stick to it.
3. Heat up a pot of oil under high heat.
4. Put a piece of nian gao (plus yam and sweet potatoes). Coat it evenly, and transfer to the hot oil. Reduce the heat to medium heat, and deep fried until the sides are golden brown. Before dishing out for draining, increase the heat to high and let it deep fried for at least 15 seconds such that the nian gao will not be oily after dishing out.
*** If you like to eat thicker slices of yam and sweet potato. Preheat cooking oil and turn to medium heat, add in yam and sweet potato, fry for about 2 minutes until half-cooked, drain off the oil. ( this step can shorten frying time when you fry nian gao sandwiches ).
Enjoy!!
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