"Nian Gao" New Year's cake (taiwanese) Nian gao ( 'Sticky cake 'or 'Year cake' translated literally from mandarin) is traditionally eaten during Chinese New Year. There are numerous varieties of nian gao.Since this VERY simple recipe was taught by Jesse, a true-blue Taiwanese, it is a Taiwanese style nian gao. ;p It is a sweet, stretchy, and sticky pudding made with glutinous rice flour and brown sugar, flavored with rosewater or red bean paste. The batter is steamed until it solidifies and served in thick slices. It can also be served fried. After niangao has been cooked, cooled and cut, coat it with flour and pan fry My mum likes to place two pieces of yam between nian goa before frying. If you've never made Nian Gao before, you really have to try this! Ingredients: 1 cup Glutinous rice flour, (Basically, the ratio of flour and sugar is 1:1. 1 cup soft brown sugar (sieve it well to remove lumps/ brown sugar is used for the brown color effect) red bean paste or red beans water Directions: Grease pan with oil Sieve sugar.
Coffee Indulgence » Chinese Prosperity Cake. ‘发糕’(Huat Kueh / Prosperity Cake) & Steam Banana Cake. Last week after I have read Alyse’s blog about how she makes ‘发糕’ (Huat Kueh / Prosperity Cake) herself, I am tempted to try too. So here is my first ‘发糕’ (Huat Kueh / Prosperity Cake) which was made last Sunday, the night before the 15th of Lunar CNY. Phew, I must say that I am very relief that my ‘发糕’ (Huat Kueh / Prosperity Cake) really raised so much *wipe sweat*. Angel loves this too and she finished 1 whole ‘发糕’ (Huat Kueh / Prosperity Cake) that night. Hubby was very happy that I know how to make this cake as normally during some special occasion, he will be searching high and low for this cake to do some praying rituals because they were selling like hot cakes :P The method of making this is very simple.
Ingredients:10 tbsp of Self Raising Flour5 tbsp of Sugar (I use 6 tbsp of brown sugar)Water (I use 10 tbsp of water)Food colouring (I also add in 1/2 tsp of baking powder) Nian gao | steamed fruit cake | Chinese dessert recipe. Serves 8 preparation time: 20 minutes cooking time:45 minutes ingredients 500g / 15oz glutinous rice flour85g / 3oz brown sugar170g / 6oz dates, cut in half with stones removed (and other dried fruits and nuts if you prefer)1 tablespoon milk1 tablespoon sesame seeds200ml boiling waterVegetable oil method In a small bowl dissolve the brown sugar in the boiling water. Take a large mixing bowl and sift in the glutinous rice flour, make a well in the middle and stir in the sugar and water mixture. Mix in the dates and other dried fruits and nuts if you like. Grease and flour a 7-inch cake tin with vegetable oil before placing the dough inside it, spreading it to the edges and sprinkling with sesame seeds. Place around 2 inches of water in a wok or large pan with lid and place on a high heat.
Steam the cake by placing it in your wok (with the lid on) for around 45 minutes. nutritional values (approx. per serving) Back to all recipes How much of your weekly food shop goes in the bin? Veganmofo: Daikon (a.k.a. turnip) Cake. Mmm-yoso!!!: Turnip Cake. Did I ever happen to mention the Missus's obsessions? It really doesn't take much...just a simple mention of an item, and a fast growing seed is planted. It's something that demands immediate attention...if left alone to germinate, well, let's not go there.
This past Saturday, we had a wonderful lunch at Chin's with Ed from Yuma, mizducky, Howie from A Foodie's Eye View, and last but certainly not least Codergirl. In the midst of the lunch Howie happened to mention that a friend of his makes Turnip Cakes at home. Now at the mention of this little comment, I saw the Missus perk up, and though I don't think anyone else noticed it, with just the little "they make it at home... " And so it's off to 99 Ranch Market we go...... We've always had pretty good outcomes with recipes from Ellen Leong Blonder's book Dim Sum: The Art of Chinese Tea Lunch , and used the recipe as the basis for making turnip cakes, which turned out to be quite easy. Turnip Cakes 3 - Get the steamer going. desire. Recipe: Turnip Cake (Law Bok Gow) From a Chinese-American kid's perspective, Chinese New Year is a holiday as cool as, or even better than, Christmas.
You get lots of red envelopes full of money, big boxes and tins of candy, and big meals for at least 3 to 5 days straight. You don't have to pretend to like any of the re-gifts or fruitcake you receive. And if your mother has free time, which she somehow always finds during the New Year, she'll whip up batches of snacks for you to eat and to give to relatives. One of these snacks, eaten all year round but especially during the New Year, is turnip cake.
It symbolizes prosperity and growing fortunes, but a kid's main concern is how good something tastes. (Even many years later, turnip cake is one of the first foods I associate with Chinese New Year.) Although this is a staple on dim sum menus, no restaurant turnip cake compares to the homemade version, which bares the aroma of just-cooked mushrooms and pork even days after it's made. Other Cantonese recipes to try: 1. 2. 3. Radish Cake (Loh Bak Go/Law Bock Gow) « Fun With Tofu. Loh bak = daikon radish; go = something not quite liquid nor solid. This is a traditional dim sum recipe. Since the pieces of go are steamed and then fried, it requires a lot of steps (but they go faster once you get the steps down). This recipe is adapted from this one at Epicurious. Ingredients: 1 medium daikon 2 cups rice flour (or rice flour with starch) 4-5 dried black mushrooms 2 handfuls of veggie jerky soy sauce green onions for garnish oil for pan frying Start a pot boiling with 2 cups of water.
In the meantime, rinse mushrooms quickly under cold water and then soak them in about 1 cup cold water (enough to cover them); mash down if they float. Empty the rice flour into a mixing bowl or 4-cup measuring cup along with the mushroom water. Once they mixture is spooned out, set up your steaming device. Steam each bowl/container for 1 hour and periodically check to make sure there is enough water in the pot. A Drizzle with lots of soy sauce and garnish with some green onions. Luo Buo Gao (Chinese Turnip Cake) So for Chinese New Year's Eve I invited people over for a dumpling making party. I didn't even realize that making dumplings was a Chinese New Year's tradition, although I had thrown some in the past because I just figured it was an excuse to do something "Chinese" on the holiday. But apparently the shape of the dumplings resembles the gold that they used for money back in the day so it's an auspicious food to eat on New Year's Day.
I also decided to try my hand at making luo buo gao, or Chinese turnip cake. I usually see this at dim sum all fried up and served with soy sauce paste (or is it oyster sauce or hoisin sauce?) Luo Buo Gao (Chinese Turnip Cake) (based on this recipe)makes about 24 slices You can also add shitake mushrooms and/or small dried shrimp, but I didn't have either and, as Annie said, you can't really go wrong with Chinese sausage. The hardest part about making this was finding a dish to steam the cake in. Another hard part?