Copyright © 2014 - 2020 Foxy Folksy All Rights Reserved. I decided to use a regular cake pan for this because it held more batter than the stainless steel pans in my house. I tried making the brown sugar syrup used in this recipe with ginger slices and infused the syrup overnight. This is based on Mama Lin's recipe. However, the foil helps to ensure that the surface of the nian gao will look smooth once cooked. Set the bowl aside. steam the nian gao by placing the cake pans inside bamboo steamer baskets. You can make them at home with this quick and simple tutorial using 3 pantry staple ingredients only. Here, they make their Tikoy a bit darker and sweeter like the Japanese Mochi. Tikoy to Filipinos or Nian Gao in Mandarin or else Nin Kou in Cantonese is a steamed Chinese rice cake with brown sugar and sweet rice flour. It's ready to eat when its firm to touch. Typically, Mama Lin uses the Thai-style glutinous rice flour, which comes in 1-pound see-through bags with a green label (see photo above). Plus get a FREE eCookbook + Printable Recipe Cards. I used metal tongs and they were annoying to use because the nian gao kept sticking to the tongs. If you use rice flour for this recipe, the texture of the nian gao won’t be right. Making Tikoy is easier than you think! If you want your Tikoy to have a dark brown color, you can use brown sugar. You can usually find kansui in Asian supermarkets or. There needs to be enough water in the wok to generate adequate steam to cook the nian gao completely. Unfortunately I haven’t been very successful with sticky rice cakes before. That’s why I think ground ginger is the better ingredient. I tried making the brown sugar syrup used in this recipe with ginger slices and infused the syrup overnight. Kansui is a common ingredient in Cantonese pastries, often used to deepen the color of food. Also known as new year cake as the name translates, it is considered good luck to eat nian gao because it has the symbolism of increasing prosperity every year. Cut into thin slices about quarter of an inch thick. 3. Required fields are marked *. She will dip the nian gao slices in nothing else but beaten egg, but trying her method out myself, I find that the egg do not stick to the nian gao well. The term Nian Gao is a homonym for higher/taller year. Grease a rectangle or round pan (glass, ceramic, or aluminum)  with oil and fill it with the batter. If you are using pre-made nian gao, don't overcook them or otherwise get them too soft. Cut the banana leaves into sections. Again, you want to make sure there’s sufficient steam inside the wok to cook the cake evenly. The amount that I receive is at no additional cost to you. How to make Black Tapioca Pearls for Bubble Tea (Milk Tea). Your email address will not be published. This is one of my go-to ways to serve nian gao, because you literally only need two ingredients: freshly shredded coconut and salt. Dip the slices in the beaten eggs and fry in hot oil over low heat until both sides turn golden brown and crispy! Your email address will not be published. In the Philippines, an entire steamed cake is given as a gift for the Lunar New Year to symbolize prosperity and good luck. You also don’t want to underfill the wok with water. 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. I have tried making plain white ones for savory dishes as well as something similar to this with brown sugar and coconut milk. I tried to hide my mistake by sprinkling shredded coconut over the cake. The best way to impart ginger flavor to the cake is to use ground ginger. I have seen some recipes (like the one in The Woks of Life) steam the nian gao by placing the cake pans inside bamboo steamer baskets. The photo below illustrates how kansui affects the color of the steamed cake. Some people like to dip the cake in a beaten egg before pan frying to give the cake a savory flavor. In the Philippines, we call it Tikoy. It symbolizes good luck and prosperity to those who will eat it. Cover the wok with a lid and bring the water to boil. No need to buy or wait for someone to give you these Chinese New Year's cakes for luck and prosperity. It is made by steaming the glutinous rice mixture and letting it set overnight. Mama Lin uses canned full-fat coconut milk. Pour the batter into the greased pan. Some packages tell you to soak them for a long time in cold water. Let it cool down completely. There are actually a couple of other ways to serve tikoy that aren’t as popular here in the Philippines, like: Tikoy (Nian Gao) in Shanghai cuisine – the rice paste is stir-fried or added to soups. Celebrate Lunar New Year with nian gao (年糕), a steamed rice cake made of glutinous rice flour and brown sugar. If kansui is difficult for you to obtain, you can omit the kansui completely. Heat the granulated sugar in a pot over low heat. Depending on which region of China you’re from, nian gao can look slightly different. You need glutinous rice flour to give this style of nian gao its soft and stretchy texture. Then, cover the cake pan with foil. The first time I cooked the nian gao without Mama Lin’s supervision, I clearly overcooked the cake. Vegan, gluten and oil-free. Vegan, gluten and oil-free. Because of the layer of egg, you can’t blister the sides of the nian gao as much. Nian gao is a sweet rice cake made from glutinous rice flour. 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. For the batter, I’m adding ground ginger to give the nian gao more flavor. Like nian gao, fa gao also has an auspicious homophone. You can cook this in the Instant Pot or stove-top. Making Tikoy is easier than you think! Chopped dried shrimp. My mom likes to add a teaspoon of kansui in the batter to deepen the color of the nian gao. It is similar to the Hokkien version of this sticky cake. Condensation doesn’t build up as much underneath bamboo lids because they’re porous and the steam escapes from the top and sides of the lid. Tikoy, or Nian Gao, is a traditional Chinese sweet rice cake dessert made from glutinous rice flour. If you can’t find Thai-style glutinous rice flour, you should be able to replace it with Mochiko or Bob’s Red Mill’s Sweet White Rice Flour. When steaming things inside the wok, she’ll place a stainless steel, to elevate the cake inside the wok. It sounds great so I cannot wait to make it. My favorite way of enjoying this cake is slicing it into thin pieces and pan frying them in oil. Slice the nian gao into 1/4 to 1/2-inch thick slices and pan fry them in oil for a few minutes, until the sides blister. Then transfer to a serving tray or dish. using molasses, and I think that might be a good way to add color to the nian gao without using kansui. Thank you so much for sharing! Pour in warm water and mix until the batter becomes smooth. It’s a tradition to hand out these sticky rice cakes to friends and family come Lunar New Year.Tikoy is also known as Nian Gao, meaning “higher year,” and so it is consumed in the belief that it brings prosperity in the coming year. For example, you usually add kansui to the outer casing of mooncakes to give it a deeper brown color. That’s why I think ground ginger is the better ingredient. Once the nian gao hardens overnight, it is easier to slice. Leave a Comment. It symbolizes good luck and prosperity to those who will eat it. Nian Gao(年糕), a chewy sweet rice cake or known as kuih bakul, is a popular dessert for lunar new year celebration and made from glutinous rice flour. Because the character nian gao in Chinese is 年糕 … I’ll explain why this is important below. Both times I felt there was an unpleasant strong rice flavour coming from the sticky rice flour. Those pans will cook the nian gao slightly faster because of the thinner layer of metal. Tikoy is so well-embraced by Filipinos that there is even a Tikoy festival held and celebrated in the southern province of Quezon. It is perfect as a breakfast or afternoon snack with your favorite hot drink! It’s not necessary to cover the pan with foil, but it helps to ensure that the nian gao will cook more smoothly on the top. , which comes from glutinous rice or sticky rice. (Or in simple Pinoy logic, the sticky delicacy ensures good luck will stick with you!) Keep the water boiling until the brown sugar slabs have completely dissolved. The flavor of the nian gao won’t be affected. Prepare 4 ramekins Place 1 tbsp of taro filling onto wrapper (I used 20gm filling since I had about 32 pieces of nian gao), lightly spread it out. Nian gao, or glutinous rice cake, is often eaten fried or steamed. I’d probably use 1 or 2 tablespoons of molasses. Article Summary X. December 22, 2019 5 Comments. In the olden days, the traditional method of making nian Once the sugar slabs have completely dissolved, turn off the heat. This is often referred to as “Shanghai nian gao” in English. If you use rice flour for this recipe, the texture of the nian gao won’t be right. Then, cover the cake pan with foil. So I made a light egg … Most commonly, nian gao refers to a steamed brown sugar rice cake that you decorate the house with for several days before eating. Place the plate of sliced nian gao into the … If you decide to cover the cake pan with foil, make sure that there is about a 3/4-inch space between the top of the cake pan and the batter. Continue stirring the batter for several minutes. Please check your email for a confirmation of your subscription. If it doesn't, run a knife at the edges of the pan and dislodge the Tikoy carefully. Healthy Nibbles is a member of the Amazon Associates Program. 2. Then, fill the wok with water until there’s about a 1/2-inch gap between the water line and the top of the steaming rack. Pan Frying Nian Gao: The best way to enjoy the nian gao is to pan fry it. Lightly grease a 9-inch cake pan or any circular 9-inch metal pan (see note 4). One of popular desserts eaten during this festive season is Chinese New Year’s cake (nian gao 年糕), that made with sticky, glutinous rice flour (mochi flour) with brown sugar because it’s symbolic of growing taller, achieving higher every year, that signifies a prosperous year awaiting ahead. You can probably substitute the ground ginger with 2 tablespoons of freshly zested ginger using a microplane zester. 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. at every step of the way. If it comes out clean, then you can turn off your steamer. Fa gao are deliciously sweet, airy little steamed rice buns. Get promoted to the next grade! ) Add it into your pan and mix well.. Take a couple ladles of the nian gao water and add it into the stir fry. It just doesn’t look great. For example, you usually add kansui to the outer casing of mooncakes to give it a deeper brown color. You can usually find the steaming racks for a few dollars at an Asian supermarket or on Amazon (more expensive on Amazon). Steamed nian gao coated in freshly shredded coconut is a super simple, easy and delicious way to serve the auspicious dessert! The gao for cake 糕 sounds like gao 高 which means high and so at Chinese New Year, we eat nian gao and wish everyone 步步高升 which means to go higher (Job promotions! If you can’t find Thai-style glutinous rice flour, you should be able to replace it with. Place a fine mesh strainer over another bowl and pour the batter through the mesh. You can usually find kansui in Asian supermarkets or. Celebrate Lunar New Year with nian gao (年糕), a steamed rice cake made of glutinous rice flour and brown sugar. The sticky rice flour also smells like this every time. (See note 6) Insert a jujube into the center of the cake for decoration and to cover the hole made with the chopstick. Notify me of follow-up comments by email. It will be difficult to cover the pan with foil and have it fit inside a small steamer basket, so I wouldn’t bother. If you are having trouble slicing your Tikoy into your desired shape, coat your knife with oil first. Add 2 cups of water and the ginger to a medium-sized pot, bring it a boil, then … Don’t use drinking coconut milk, as there isn’t enough fat in it. Gradually stir the liquid into the bowl with the flours. Once the nian gao is fully cooked, let it cool on the counter overnight. When steaming things inside the wok, she’ll place a stainless steel steaming rack to elevate the cake inside the wok. Hold onto the cake pan and tap it gently on the counter several times to get rid of any tiny air bubbles. Snap the slabs of brown sugar into smaller pieces and place them into a saucepan. Just to get things out of the way, Nian Gao is the brown cylinder shaped thingy, usually with a 福 sticker in the centre. Typically, Mama Lin uses the Thai-style glutinous rice flour, which comes in 1-pound see-through bags with a green label (see photo above). When you are steaming something inside a wok, condensation builds up underneath the cover of the wok lid. Would be very thankful for tips, It isn’t like this IN store bought*, sorry, Your email address will not be published. Mustard greens. Please tag @hellolisalin on Instagram or leave a rating and comment on the blog! It’s not necessary to cover the pan with foil as my mom doesn’t usually bother to do that. 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. ) Nian gao (also niangao; nin4 gou1 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.While it can be eaten all year round, traditionally it is most popular during the Chinese New Year.It is considered good luck to eat nian gao during this time, because nian gao is a … Join / Sign In. Nian Gao is usually eaten during Chinese New Year or during Dragon Boat Festival. Sandwich each nian gao slice with two sweet potato slices. You can find brown sugar slabs in Asian supermarkets. But note that the foil also means that the cake needs a longer time to cook. Northern Nian Gao– Tikoy is served steamed or fried. If you are using regular brown sugar, this should only take a few minutes. The character “年” means “year” and “糕” roughly translates to “cake.” Put together, 年糕 means new year’s cake. You do not want to fill the wok with too much water. Kansui is a common ingredient in Cantonese pastries, often used to deepen the color of food. In some regions of China, nian gao can also refer to white unsweetened rice cakes that are sliced and stir fried into a savory dish. The condensation often drips down onto the nian gao, causing the surface to become uneven. That’s why I prefer plain pan-fried nian gao. In my opinion, the cake doesn’t taste that great at room temperature. Place the steaming rack inside the wok. Try to use a bamboo or wooden spatula to flip over the pieces of cake. After steaming the nian gao over 10 times over the course of several years, I have finally figured out how to cook the nian gao properly on my stove. To make Chinese New Year cake, or Nian Gao, start by mixing brown sugar into boiling water until it dissolves. 年糕 Nian gao is a sweet glutinous rice cake and a must-have delicacy during the Lunar Chinese New Year. Even though I added kansui to the batter, the cake still looked very pale instead of deep golden brown color (see photo above). The sides of the cake should brown and blister. 1. In terms of nian gao, the pronunciation of “糕” also sounds like the pronunciation of the character “高,” which means “high” or “tall.” Therefore, if you eat 年糕 during Lunar New Year, the upcoming year will be “年高,” a higher, better year than the last. Nian gao 年糕 – How to make (the quick and easy way) Step 1 Wrap the mold with banana leaves. Some of the brown sugar slab will get stuck to the bottom of the saucepan, so make sure to stir occasionally. Mama Lin usually steams her nian gao inside a large wok that’s about 15.5 inches wide (she uses the Buffalo Brand stainless steel wok). Pan fry the nian gao in a nonstick pan over medium heat for 3 to 4 minutes, flipping halfway.

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