Wednesday, February 14, 2018

A Blast from My Past: Nian Gao Recipe

Some people like this brand of Koda Farms sweet rice flour.
  • 1 lb. bag of glutinous rice flour  (Erawan Brand look for the green bag or Koda flour) approx. 480gm
  • 1 1/4 cups brown sugar (or 5 flat pieces of cane sugar)
  • 2 Tbsp. oil (I used grapeseed)
  • 2 1/4 cups water
  • 1 glass container to steam in (lightly sprayed with olive oil so it won't stick or else use banana leaves to line the container for easy removal. 

  1. Boil the water and brown sugar until fully mixed. Let it cool to room temperature. Add the glutinous rice flour and oil. Blend the mixtures until it is completely incorporated.  
  2. Steam the batter for 50 minutes on medium high.
  3. Let it cool before refrigerating it. 
  4. Slice the cakes, coat with egg and lightly pan fry on medium-low heat for about 3 min. on each side or until it's soft and gooey.
After it's steamed, it looked like this. 
Overnight it's hardened enough to be sliced into morsels to be dipped in egg.

Pan-fry them on medium heat till they are a gooey delicious shade of golden brown. 

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