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Monday, January 24, 2011

Chinese New Year Sticky Cake or Niangao

Chinese New Year is round the corner and the traditional sticky cakes, nian gao,  are making their appearances again. Rather than buying one that is made weeks ago, I decided to make it myself and at the same time cut back on the sugar.

Other than using some elbow grease to stir the flour, it cannot be any simpler. Placed in a fancy container, it even makes a pretty little gift.

250 g glutinous rice flour
50 g dark sugar or coconut sugar
300 ml water

Oil a bowl or container. Set aside.

Bring water to a boil. Add sugar and boil until dissolved.
Remove pot from heat.
In a steady stream, pour the flour into the hot water and stir vigorously to cook the flour.

With oiled hands, transfer cooked flour over to container.
Steam for 35 minutes.

Cool thoroughly before cutting into thick blocks. To have a taste of yesteryear, dip in a batter of egg and flour and fry. Superlicious !

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