Traditional Caramel Nian Gao / Dodol China
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- Опубліковано 25 вер 2024
- Rice cake practice
The New Year is approaching, and it's time to eat rice cakes. In this video, I will share with you how to make rice cakes. In fact, rice cakes are not difficult to make, as long as you pay more attention to some steps, it is also difficult to make rice cakes fail.
The traditional method of nian gao is to soak glutinous rice until it gets bigger, and then beat the soaked glutinous rice into rice milk. After that, add sugar and stir, then pour it directly into the mold and steam it. Why steam for at least 12 hours? Because it is to steam the white sugar to the degree of caramel. After a long time of steaming, the rice cake can withstand a relatively long time, and it will not go bad even for a year.
The method for sharing this time is to boil the white sugar into caramel and mix it with glutinous rice flour. This can greatly shorten the cooking time, which is very suitable for the busy pace of life of modern people, and you can try it yourself when you are busy. Of course, because the steaming time is not long, the rice cake cannot be kept for too long. I suggest you keep the rice cakes at room temperature for 3-5 days after they are baked, and then put them in the refrigerator.
Traditionally, rice cakes made with glutinous rice into rice milk will have a firmer texture, but the production process is time-consuming and labor-intensive. For convenience, now everyone directly buys ready-made glutinous rice flour. There are dry and water mills for glutinous rice flour, and water milled glutinous rice flour is easier to buy. The rice cake made with glutinous rice flour is soft and waxy. If you don't like to eat soft glutinous rice cakes, then you have to take some effort to find dry glutinous rice flour or make your own glutinous rice.
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Rice cake recipe (round mold 10cm in diameter)
*Can make 5 rice cakes, suitable for home making
Glutinous rice flour 500g
White sugar 480g
600g of water
Banana leaves
Production Method:
1. Blanch the banana leaves with hot water to soften them.
2. Wrap the hot soft banana leaves into the mold.
3. Cook half of the sugar into caramel first, then pour in the remaining sugar.
4. Slowly add water little by little, until the sugar is completely caramelized, then add all the water at once.
5. After adding water, the caramel will solidify immediately. Increase the heat and cook until the caramel melts again.
6. Let the caramel water cool and set aside.
7. Mix glutinous rice flour and caramelized water, and then strain it again.
8. Pour the rice paste into the mold, put it on the steamer and steam it on high heat for 15 minutes, then turn to medium and low heat for 3 hours.
9. After being baked, the rice cake is still relatively soft, so it will be demoulded every other day at room temperature.
10. After demoulding, let the rice cakes set at room temperature for 3-5 days before storing in the refrigerator.
年糕的做法并不难，欢迎大家在家也试试做噢~
不好意思我找不到你的分量表
@@nvrenxinshijie 标题旁边有一个向下的箭头，按一下就会看到了☺️
c=
，
@@nvrenxinshijie \a_
Your nian gao looks beautiful, lovely colour and I believe that it is very fragrant.
哦！你是馬來西亞的華人！你的朋友的留言才知道你是馬來西亞人！很棒啊！加油💪！
小豪老師，我昨晚做了你教的年糕，很成功，谢谢你，你真棒。👍
去年跟着小豪老师做的年糕，家婆赞不绝口。今年又再做，因为家婆的赞美让我上瘾！谢谢小豪老师！❤
Nice sharing and yummy
小豪。本来以为很难做年糕。🙂🙂 看到你指導怎么做年糕真的是妙招👍👍。原来这么容易真是太棒了👏👏👏 謝謝你的愛心🫰☺️
你用白糖這樣做真好！我們用黃糖！
Your recipe is great. Thank you gir sharing us. Thats the old fashion Chinese tikoy cooking. I will try this one. The presentation is really adorable and share with cultural traditional chinese
thank you❤
小豪：你很棒啊！我也學會啦！我也給你點贊👍！
Hi, may i know where is the recipe?🙏
I want to make too😁🙏,thk u.
Love it, during the 60, my mom don't caramelize the sugar and steam it over night
謝謝，介绍得很仔细，還有written食譜在上面。
谢谢您，小豪祝您与家人新年快乐😊
老师好，请问材料的比例？水，粉，糖？我怎么没看到食谱的？
老师，请问年糕可用原糖（raw sugar）代替白糖吗？谢谢！祝身体健康，生活愉快。
可以的
豪哥让我八卦一下您的职业是什么？我这个老安娣懂的糕点都比不上您🥲您很棒👍加油💪！
阿姨你好~我就是喜欢做糕点，觉得很好玩，学会了新的糕点就跟大家分享，希望你们也可以跟我一样，在家轻松做糕点吃😀
Oh ternyata mudah kalau di kita mah terus diaduk yah🤔🤔🤔perbedaan rasanya gimana
enak jenang indo😅
前幾天才做，原來糖要先下鍋炒慢慢再加水，，我還一直納悶為什么年糕會白白的，原來是這樣，謝謝你的分享
糖没有炒过的年糕要蒸12小时以上才会焦糖化，因为太花时间，家庭制作就想到先炒焦糖来缩短蒸煮的时间☺️
加多少水
@@nametan 600g的水
@@HaosKitchen Thank you for your reply.
沙发，来吃年糕了，谢谢朋友分享
芋头煎年糕很好吃，yam add rice cake is delicious
新年还没到，我就馋了这东西。
😂😂😂😅😇🥰
祝聖誕快樂🎅身體健康🤶merry Christmas💋💝💝
原来做年糕这样容易啊！明年 我们一家自己做了。请问 如果我用259克水磨糯米粉做 糖和水的分量减半吗？
虽然多了9g，不过没有关系，其他材料都减半😇
你好 我想请问如果做了 过几天要炸年糕 应该要怎么收藏 谢谢
Hi你好～我还是会放结冰层，过几天变硬了比较好切，也不容易发霉☺️
你好,请问下糖水和香蕉叶可以早一天準備吗
Glad to find this is so easy to do... Any other to substitute the banana leaves? And may i know where did u buy the jar ? Thanks 😊
Hi👋🏻you can use plastic wrap to cover the mold or directly use aluminum mold. I bought from a shop names SPLUS CASH☺️
11
老师，请问我做的年糕為什麼會有倒汗水，我也有蓋錫紙。请老師為我解答。谢谢您！🙏
我是大火半个钟再中小火3个小时。是不是应该用小火就好，因为我的发起来满出模了😂
小豪是台湾人还是大马人啊？厉害的食谱简单明白
小豪是大马人，谢谢您的支持❤️祝您新年快乐！
Hi Hao's thanks for your Nian Gao. Using this simplified method th
Using this method the nian gao taste the same like our grandmother steamed for 12hours ( i mean those days they steamed for long hours). Thanks Hao's for your video easy cooking ! Keep it up .👍🏻👍🏻👍🏻
@@meilingloo7967 I wish you have a prosperity Chinese New Year❤️
看到食谱了! 做了，谢谢老师分享!😁🙏
Hi, I’m interested to try your recipe, only thing is I can’t find suitable metal cans as the mold. Can I use plastic bowls instead? The plastic bowls are the kind Japanese use for serving miso soup, hard lacquered plastic.
you can use stainless steel bowl or ceramic bowl instead but do remember to brush a layer of cooking oil inside the bowl before you pouring in the mixtures.
糖多少？
不需要涂些油在香蕉叶后，才倒入面糊吗，以防沾黏
我是没有涂，不确定涂了是否可以防粘，您可以试试☺️
讚看起來很好吃
真會煮的一個男子漢👍😎
谢谢您，一起学习😀😇
@@HaosKitchen 我沒做過這年糕、一定要下厨😂 thank for your recipe 😍
@@lierahel5705 新年要到了，正好做了过好年☺️
Im going to try this,thanks for sharing.
Hi, very simple ingredients, looks great ! I have tried your recipe, easy to make, but I have a problem with the white sugar, when the sugar melt in the pot, it didn't change to the gloden brown color, instead it is white/transparent in color, I do not know why, l have also try castor sugar, but still the same result, please advise, thanks.
Are you adding water to early? Or the heat too low? Suppose to use medium heat, add only sugar first in the pot, the sugar will melt and caramelize. When the sugar melting almost done and the colour become dark brown, add water separately and slowly then☺️
请问，小豪老师，这年糕可放几天，就可以切来吃呢？谢谢 🙏
小豪，请问没有香蕉叶，在模具里抹一层油，或者放保鲜膜， 然后才倒入面糊，这样行吗？谢谢
可以的，没问题
请问放多久脱膜？可以晚上做明早脱膜吗
好簡單的做法，感謝🙏
hi你好～的确很简单，学会了就不需要买年糕了。自己做的吃了也安心☺️
小豪，你好，我试了你的方法做了年糕，可是为什么我蒸出来的年糕会沉下去呢，刚蒸好的时候是满满的(我倒七分满蒸的)，过了10分钟就沉了下去😅，我用的模具尺寸是8cm×10cm,请问这样是正常的吗😅
正常的，放心，年糕内部水份蒸发，体积变少了😇
跟了你的食谱做了，面糊很浓厚，行吗
没有影响，可以倒进模具就可以了😇
請问水和糖放多少
点一下标题会看到食谱
小豪，加水是热水还是冷水呢？好像蛮容易，我也想试做，谢谢你的分享🙏
您好~是加冷水
@@HaosKitchen 好的👌🏻，谢谢小豪🙏
謝謝分享
谢谢老师水和糖的量是多少？
糖 480g
水600g
老师，为什么我煎的年糕的中心会硬硬的？是减糖，还是用普通糯米粉的关系？谢谢。
请问如何收藏年糕，以防发霉？ 谢谢
年糕蒸少过12小时，其实是不耐放的。要吃的我是直接放冰箱，要吃的时候拿来蒸或煎。用来拜神那种我就拿去晒太阳，晒干后表面贴上保鲜膜就不会发霉了，还可以防香灰黏在年糕的表面，放在神台放到年15都没有问题。
@@HaosKitchen 请问年糕要拿拜神晒太阳要晒多久？请指点 因为想提早几天做 但是又怕太早做会放霉😂
嗨！小豪，你好，过年之前没有看到你的视频，我是用我的方法做的，糯米粉300克，片糖210克，水350ml, 一样煮糖水，适量的糖水加入粉搓揉大概10分钟左右再加入剩余的水。搅拌均匀就倒入模具去蒸。我的模具12cm宽，放两个，蒸1个小时，小小火焖2个小时，出来的时候OK也很美，不过等过年拜拜好的时候表面全会裂开，请问你知道是什么原因吗？谢谢你🙏
你好！新年快乐！你做的年糕应该会比较干，因为糖比较少。糯米粉和水的比例没有问题，关键在糖太少了。糖除了有甜味之外，它还有保湿和保质作用的。以300g的糯米粉来讲，糖我会建议280g。正常来讲粉和糖比例应该是1:1，也就是300g糯米粉配300g糖，但现在大家习惯减糖，所以我觉得减到260g已经是极限了☺️
@@HaosKitchen 谢谢你，祝你新年快乐，身体健康，好运连连。🍊🍊
Nice recipe...I love this food, normally bought it in the local Asian market here. Good to know how to make it. Thanks.
Easy to make, you should try it😊
請問老師糖要放多少，水要放多少。謝謝。
点一下标题可以看到食谱哦😇
为什么旁边颜色比较淡像个圆圈？
Can I ask how to know the cake is cook?
小豪 你好 你会做发糕吗？ 我很喜欢吃 外面卖的发糕不好吃
hi你好～会的，可以安排一下☺️
老师，我也很期待看你做的发糕… 😊😊👍👍
Hi you mentioned 2 types of glutinous rice flour, how to differentiate? Can you suggest the brand that you are using . Thank you
三象牌糯米粉😊
我跟着做了☺️年糕很好吃😋
恭喜你👍🏻👍🏻🎉🎉🎉吃过年糕，祝您一家甜甜蜜蜜，幸福安康☺️☺️
@@HaosKitchen 谢谢你，大家都一样 万事如意☺️你也做多多美食给我们学习
@@chuaaudrey6099 不客气😁每个星期都会跟大家分享一种美食，目前是以传统糕点为主，谢谢你对小豪的支持☺️🙏🏻
请问为什么，外面卖的年糕可以放在室温可保存一年的呢？要怎样才可以保持持久呢？
传统蒸12-18小时的年糕可以保存较久，而且外面卖的年糕还会经过风干或者晒干，所以年糕才会硬硬干干的。另外，还有一点大家都不敢提的【防腐剂】，有放的确很耐🙊
@@HaosKitchen 好的，谢谢您的分享
请問下如果用gula melaka要多少？谢谢
一样480g，gula melaka做的年糕不耐，一定要放冰箱保存哦☺️
你好，我年糕蒸了3小時半，三天后上面有发霉的现象，是什么原因呢？
小豪早上好 新年快乐 请问小豪可以用椰糖做年糕吗?请小豪回复我想试做 谢谢 感恩🙏
呃呃ㄚ
可以的😇
Good 😊👍 thanks for sharing.
请问这做法的年糕能存放多久？能放一半椰糖，一半焦糖吗？谢谢
年糕做好如果没有马上吃，可以放冰箱保存或者晾晒2-3天至表面变干，这样可以耐比较久，否则的话室温下最多可以存放5天左右罢了。
我想做这个，谢谢🙏ありがとうございます♪
过年不用买年糕了☺️
可以只蒸一小時嗎？
蒸的时候，如果锅子的水会干，可以直接加冷水吗？
我都是加冷水的，然后再开大火，有气喷出来后转中小火继续蒸☺️
di iris tipis2 digoreng enk
Hi kawan dari Indonesia kah? Harap you faham saya punya video😁ya hilis tipis tipis goreng sedap😋
@@HaosKitchen
Iya ko saya indonesia punya
😁betul sedap 👍👍
@@empritkecepit8721 tahun baru cina nak tiba... Semoga family you sihat dan happy forever☺️
@@HaosKitchen
Sinnien khualei ..
Sie sie Ni 🙇
请问蒸出來的年糕，为什么中间好像有水一样，旁边就很美，是不是蒸不夠久?
不知道您说的有水是怎样，会不会是水蒸气滴上去了？
请问您是用多少分量的糯米粉，唐和水吗？
标题点一下就看到食谱了😇
谢谢你。
@@jennygoh8989 不客气，先祝你新年快乐🎉😇
有須要加一些油在粉漿里嗎？
传统做法是没有加油的，有些配方加一些油是想让年糕的表面油亮有光泽，比较美。其实，只要火候掌握好，不加油的年糕表面也可以美美的~
糊哪里可不可以拿来打？还是搅拌而已？
搅拌和过筛就可以了😊
你好，请问480g糖会很甜吗？如果只放400g糖会苦吗？家里老人家有高血糖，想做低糖的年糕给他们吃
这个是减糖的配方了。我是不喜欢太甜的，个人觉得不甜了。不建议减到400g，因为减太多担心年糕有什么状况。高血糖的老人家吃年糕要控制，少量是可以的，也可以在煮焦糖水的时候加一些对老人家好的药材😊
好的，谢谢老师无私的分享😊🙏🏻
老师，问我是用黑糖的，请问一下，500g糯米粉需要加多少的黑糖水 谢谢。
老师，糯米粉与糖水的比例是多少。
请问能收多久呢？室温一个月吗？
可以存放多久！
室温5天左右，放冰箱可以耐很久，或者拿去晒1-2天，表面干了就可以耐很多天也不用放冰箱。
Good thanks you
为什么年糕蒸好后，中间有点凹进去不像老师的一样平的呢？..
可能是温度不稳定。间中添加水的时候动作快一点，因为开盖后温度就会跑掉了。开盖的次数也要尽量少，大概2-3次就好了。希望可以帮到你。
if use glutinous rice also need 500g?
I haven't try it before, i think should be same
@@HaosKitchen ok let me try tq
可以加牛奶吗？
没有食谱。糖多少？粉多少，水多少？
你好,如果蒸到三小时可以吗？还有我用brown sugar可以吗
可以的。brown sugar我有用过，比焦糖更容易发霉，您要有心理准备😅
@@HaosKitchen 谢谢
请问用大火或小火炒糖浆？
那個糖漿沒有分量
好!
祝您新年快乐~
可以炸吗？
可以的😇
Is the water 600gram too much for 500g flour
After boiling caramel water, the water will reduce become vapor
橡皮筋拿去蒸嗎 = =？
hi你好~没错的，橡皮筋不会融化掉。如果你有顾虑可以换成麻绳~
@@HaosKitchen 橡皮經過高溫會產生毒素，請勿誤導別人，謝謝
Use hot water or room temperature water to add to caramelised sugar?
I use room temperature water😊
@@HaosKitchen thanks
I measured 600gram of water to add to sugar but after it cooled down, it was more than 600gram of sugar water. Is it 600 mls or 600 gram?
@@jenjtsh after cool down should be around 800g. Sugar 480g+water 600g, some will become vapor while boiling, seems how long time you cook😊
@@HaosKitchen Thanks so much for your fast reply...
请问可以水磨一半普通的一半吗？
可以的☺️
请问你电炉中小火是800的吗？还是少过？
请问糖和水的量是多少
说明栏有写了哦☺️
糖 480g
水 600g
我的年糕蒸好了
@@chyongliantan7302 恭喜你，成功了👍🏻😊
@@HaosKitchen 要发照片发不过来
@@chyongliantan7302 UA-cam发不了照片^^
Would you share where to buy the mould ?
hi.. its actually a seasoning tin i bought from the shop name "Splus cash"
請問摸具在那裏買
谢谢你分享的视频
请问年糕可以耐多少天？
室温可以放5天左右。放冷冻可以耐很久，要吃的时候拿出来退冰再蒸一下就可以吃了😊
@@HaosKitchen 谢谢你回复，年糕视频做得棒
@@ericynthia1125 谢谢您的称赞，我也只是根据自己的经验跟大家分享罢了😊
老师谢谢你🤝🙏🏻
hi请问可以不要用香蕉叶吗
香蕉叶主要是防沾效果。如果不用，你要想想看用其他方法来代替，否则年糕无法脱模😇
@@HaosKitchenok谢谢😊
请问你的铁罐在那儿买的？
480g白糖煮剩多少克才加入600克水？
我没有量煮剩多少，看到颜色够深了，焦糖香味出来了就可以加入水，慢慢加，因为水会喷溅
可以用椰糖代替白糖？
可以的，用椰糖煮成糖水，做出来的是椰糖年糕。或者红糖，黑糖，冰片糖都可以☺️
如不用白糖，水是否需要少点？
@@karenchua9168 可以试试看少50g，煮糖水的时间可以缩短。我做黑糖的，水量一样，不过我煮糖水的时间也和白糖的一样☺️
Tks
白糖份量是多少？
白糖480g