Celebrate Lunar New Year with nian gao (年糕), a steamed rice cake made of glutinous rice flour and brown sugar. In Cantonese, it is pronounced neen go (or neen goh).
I like waiting a few days to cut into the cake and pan frying the slices to eat. The pan frying is a GAME CHANGER. I actually didn't enjoy eating nian gao as much until I discovered pan frying as a thing.
FULL RECIPE HERE: [ Ссылка ]
INGREDIENTS
1 pound (455g) glutinous rice flour
4 teaspoons ground ginger
1/2 teaspoon salt
12.5 ounces (355g) brown sugar bricks (can sub with 2 cups packed dark brown sugar)
1 1/2 (370g) cups water
1 cup (225g) canned full-fat coconut milk
1 teaspoon vegetable oil or any neutral oil, plus more for greasing
1 teaspoon kansui
1 red date (jujube) for garnish
If you like to dip it in egg, scramble 1 egg and whisk in 1 tablespoon of water to thin it out (makes it easier to coat the nian gao pieces).
0:00 Intro
0:35 Making Batter
3:11 Steaming Nian Gao
3:49 Overheating/Undercooking Nian Gao
4:28 Testing Cake
4:46 Pan Frying Nian Gao
5:06 Tasting
5:32 End
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