CHINESE NEW YEAR SWEET RICE CAKE (NIAN GAO)
New Year Sweet Rice Cake (红糖年糕), or nian gao, is a welcome sight during Chinese New Year and a must-have dish. Nian gao 年糕(高) symbolizes progress, advancement, and growth.Nian Gao is also a popular gift to give when visiting family and friends during the holiday.
Provided by Judy
Categories Dessert and Sweet Stuff
Time 1h30m
Number Of Ingredients 11
Steps:
- Prepare two 8-inch round baking pans by brushing the insides with vegetable oil.
- Add 2 cups of water and the ginger to a medium-sized pot, bring it a boil, then let it simmer for 10 minutes over low to medium heat with the lid covered. Turn off the heat, and stir in the brown sugar and allspice until the sugar is dissolved completely. Remove the ginger slices. Now add 1 1/2 cups of cold water to cool down the mixture so its warm, not hot.
- In a large mixing bowl, mix the two kinds of flours together and then slowly add in the sugar water mixture. Stir thoroughly until the batter is smooth (without any lumps). Now stir in the vanilla extract, molasses, orange zest, and 2 teaspoons of vegetable oil until thoroughly combined. The resulting batter should have a consistency similar to condensed milk. If the batter is too thick, add a bit more water a couple tablespoons at a time until the desired consistency is reached.
- Pour the batter evenly into two foil pans. Gently tap the pans against your countertop to get rid of air bubbles. Top each pan with three decorative dates in the center, if using. Put both pans in a double-decker bamboo steamer and steam for about 1 hour on high heat (the water should be boiling, but should NOT be bubbling high enough to touch the foil pans). You might need to add water into the steamer midway to avoid having the water dry up and burn your bamboo steamers.
- After 1 hour, poke a toothpick into the rice cake. It's done if the toothpick comes out clean--just like a regular cake! Regarding steaming techniques, for this recipe and in general, it doesn't matter what type of vessel you use. The core goal here is to use steam to cook the food, which means it's important that the steam doesn't escape.
- For example, if you use bamboo steamer, you will also need a pot that fits the bamboo steamer perfectly so there is no visible steam escaping. If you don't have a pot that fits the bamboo steamer, you will need to put the bamboo steamer inside a much larger pot with a lid and set the bamboo steamer on a rack above the water. Whatever you decide to use, with the correct set up, you should not see steam escaping!
Nutrition Facts : Calories 330 kcal, Carbohydrate 76 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 2 g, Sugar 29 g, ServingSize 1 serving
CHINESE STICKY RICE CAKE
A sweet dessert made with glutinous rice flour (also called sweet rice flour) and red bean paste. This recipe was given to me by my Chinese sister-in-law. It is a favorite of my family. It has a firm custard-like texture which is different to many western palates.
Provided by Mom2MMJ
Categories World Cuisine Recipes Asian Chinese
Time 3h20m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.
- Mix rice flour, canola oil, milk, sugar, and baking powder in a large bowl. Stir in the beaten eggs. Pour the mixture into the baking pan. Drop small spoonfuls of the red bean paste into the flour mixture about 1 to 2 inches apart, making sure that the red bean paste is covered by the flour mixture. Sprinkle with toasted sesame seeds.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 35.2 g, Cholesterol 25.3 mg, Fat 11 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 63.4 mg, Sugar 13.9 g
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