Homemade Nian Gao - by Kelly Ng

Homemade Nian Gao
By Bunny’s Kitchen
https://www.facebook.com/media/set/edit/a.620325728067528.1073741920.555246611242107/
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Yield : 4 disposable aluminium tray, size 13.5 x 16cm
This recipe sweetness just nice, not overly sweet.
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Ingredients :
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800g glutinous rice flour
270g white sugar
300g brown sugar
200g Gula Melaka (cut to smaller pieces)
1300g water

Tools :
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》 Steamer / Chinese wok for steaming filled with water enough to steam for at least 30 minutes, can add in water half way. Wrap / cover the lid with a piece of cloth to prevent water dripping on the Nian Gao, so the surface will be nice.
》 Hand balloon mixer
》 A Sift
》 Container lay with banana leaf (wash and microwave the leaf for about 5 minutes/ till soften.

Instructions :
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1. Bring the water to boil, set aside.
2. In a non stick pan/wok, use medium low heat to cook all the 3 sugars till 80% dissolved. ** this way will makes the sugar in darker colour and more fragrant than you just cook the sugar with water.

3. Pour the sugar into the boiling water and cook till sugar dissolved. Set aside till the syrup has cooled down.

4. Slowly add in the glutinous rice flour, use mixer to mix well until the flour dissolved in the syrup.

5. Sift the mixture (at step 4) for 3 times.

6. Bring the water in the steamer to boil, heat the container for about 5 minutes. Add in the flour mixture (at step 5) into the container, best is also to out the sift on top of the container and sift the mixture again.

7. Steam the Nian Gao with high heat for 1 – 1.30 hours. Let it cool down before store it in the container. Use plastic knife to cut.

*** If you really like very sweet Nian Gao, you may use up to 350-400g white sugar.


Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

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