Nian Gao (年糕, Lunar New Year Cake) | Cooking with Mama Lin
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- Опубліковано 24 чер 2024
- 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: healthynibblesandbits.com/nia...
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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FULL RECIPE HERE: healthynibblesandbits.com/nian-gao-recipe-new-year-rice-cake/
It's new year again and I'm going to use your recipe. I never really learned how to make nian gao, yet it's so interesting hearing Cantonese from Mama Lin and it sounds just like my mom speaking.
Thank you for the great idea of adding ginger powder to the batter, I love to see how you intergrade two different generations and cultures together to make things more beautiful.👍👍👍
Great video! Love it
Awesome video!! This seems so, so possible to make. I’ve never tried it before but I think I’m going to have and try and make this.
Thank you so much for sharing. You and your mom are awesome ☺️🫶🏻
Thanks for teaching us how to eat it. I got one this year as a gift and has no idea what to do with it!
O I am so happy to have discovered your channel, being a celiac has limited my options in all these Asian cuisine. I am so Happy to that I can now learn to make these and share them with my friends. Thank you!!!! This is simply the BEST!!!
Traditional Chinese soy sauces don't have any wheat added - that's an innovation by the Japanese - so you just need to look for one that doesn't use any during processing (and there's also Tamari, among Japanese soys, is typically also safe)
Homemade Asian food from scratch is more or less gluten free, and buckwheat - despite the name - is unrelated to wheat, so some noodles such as genuine soba with pure buckwheat are fine. Even when foods are floured, cornstarch or potato starch is common (which isn't native to Asia, but completely ubiquitous today)
I know this was two years ago, but I hope you can find ways to enjoy the amazing variety of foods Asia has to offer
Thanks for this vdo.
Thank you for making this super detailed recipe! I appreciate the photo comparisons for overcooked vs undercooked, and for with kansui and without. I made this last year and it was perfect! I followed your mom's version and used all water instead of coconut milk (which I think it more traditional where I'm from)
Ur voice is so soothing and as a Chinese you speak good ent
When we are at work my dad sticks the slices in batter and deep fries them. It's yummy.
Thank you for sharing the recipe. Can Mama Lin teach us how to make Toisan style Cailong too. Similar to Ham Sui Gok? Beginning of your video I saw a picture of Cailong and Ham Sui Gok. Thank you.
Yup, that video should be coming soon!
Thanks- Mama is 🥰 cute!
Thank you!!!
Your mom speaks Toisan! Awesome! Her recipe is yummy.
Yes, she does!
I just bought this at the Chinese grocery market randomly out of curiosity without knowing what it was. At first I thought it was like American cake. 😂
Then when I peeled off the film and put a spoon there it was "hard" haha. Then I was a bit confused. ⁉️ Then I scraped a bit with my finger nail and said what the hell is this??
Thanks so much, I will try it out and fry it!
Looked up your video because I wanted to know how to cut and cook the thing. My wife got a turnip and brown sugar cake from her company in Macau this year. Now I am staring at the brown sugar cake wondering how to properly cut it into squares, dip in egg, and fry without having the cake stick to everything (stick to the knife, cutting board, pan, spatula, and me fingers, oi! 😭😂) happy new year 2022 everyone 😃
Once the cake chills, it won't be too sticky on the knife and chopping board.
Thanks for teaching us how to make the Nian Gao, can you tell me if your mom is using fresh ginger?
It's ground ginger! That said, you can use a bit of zested fresh ginger if you like, but probably less.
I am from Kerala,south part of India,same sweet here called “kinnathappam” but preparation is little different
Try adding coconut milk n little oil into batter.
Where im from why do we call it tikoy?
Hello: I heard before but: I never try and now I was watching TV : and it was about this traditional cake: they show how to make and I regret not to take note:🤔 any way I kind of look steps but the name of the cake,👍 LOVE TO BAKE ♥️ SO I WILL THRY THIS : :THANKS OOH 🤩 SOME STEP S ARAE THE SAME : BUT THE ONE ON TV THEY DONT ADD CCONUT MILK 🤔; I SAW ADDING PEANUTS INTO THE DOUGH AND ON TOP : I LOVE BOTH VERSION 🤩. AND REALLY ENJOT THE VIDEO AND YOU LET US KNOW YORS WAY AND MOM WAY 😂😂 TO DO THE CAKE:. I DO THIS TO WHEN I BAKE A CAKE ! IS LIKE YOUR SIGNATURE!🙏🙏🙏❤️🎀🌟
Hi, thank you for your recipe! Can i just leave the coconut out?
you can replace the coconut milk with something but you can't leave it out because there won't be enough liquid.
@@hellolisalin thank you! Will water be ok?
@@judithoosterhof7033 water is fine but the cake won't taste as rich
@@hellolisalin Thank you for your reply!
Thanks for the tips on water level and heat settings!! I kind of messed up the second time I made it cuz I used too much water to steam 😩 kind of bummed, but hoping it still taste good!!
It will still taste great! As a matter of fact, if you leave it overnight, some of the wrinkles will level out a little
I tried frying in lower heat, but the slices stuck to the pan 😭 how do I remedy this for the rest of my cake?
Did you fry on nonstick? I would ONLY fry these on a nonstick pan
Hi, I am from Kerala,south part of India,this same sweet here called “kinnathappam “but preparation is little different
Ah, thanks for letting me know!