This is a sticky rice flour and brown sugar pie wrapped in a banana leaf. In Malaysia, it is also called kuih bakul. Like a toffee in appearance and taste. Prepare it for the Chinese New Year. At least two beliefs are associated with Nian Gao.
First, there is Nian Gao on New Year's Eve - for good luck. The matter is again in homonyms, as is often the case in Chinese tradition. Nian gao in Chinese means something like "every year higher and higher." In a word, eat nian gao and we will have even more happiness and success in the new year than in the passing year.
But the second tradition, in my opinion, overshadows the first with its eccentricity. In Chinese families, on New Year's Eve, Niang Gao is placed on the altar as an offering to the kitchen god. It is believed that the kitchen god knows about all the sins of the family, hears all quarrels and disputes, knows all the secrets. And then the end of the year comes, and the kitchen god kind of reports upstairs about the family. I don’t know who exactly. Well, then the family will be rewarded for all the good and, worst of all, bad. So - if the kitchen god eats Nian Gao, his teeth will stick together, everything will stick together to the Japanese grandmother, and he will not be able to make any report. It seems like everything will remain sewn-covered.
The origin of God's cuisine
AT Wife of the Kitchen God Amy Tan describes the legend of how the Kitchen God came about. Basically, a beggar named Zhang jumped into the fireplace to run away from his ex-wife. His embarrassment did not come from his diminished circumstances, but from the way he mistreated her. His wife tried in vain to extinguish the fire, but was eventually forced to watch the ashes of her ex-husband fly up into the chimney. Having heard the story, the jade emperor decided to reward the man for admitting his wrongdoings, making him the Kitchen God, accused of observing everyone’s behavior.
Not surprisingly, given his important task, the images of the God of the kitchen portray him as a rather impressive figure. Narrator in "Kitchen of the Wife of God" describes one thing given to her by her mother: “A man is quite large and sits in regal splendor, holding a pen in one hand, a tablet in the other. > He has two long whiskers, looking like smooth, narrowed black whips. ”
Serving Sticky Cake in the Kitchen of God (Nian Gao)
Sticky cake is steamed (like most Chinese cakes) and made from sticky rice flour and dried fruits. Traditionally, Sticky Cake is made with trimmed reeds, traditional Chinese brown sweets that are available in Asian markets. Glutinous rice flour can also be found in Asian markets.
Sticky Cake Recipe:
This is a recipe for a traditional peat fruit cake, nian gao. This recipe can be made using either fine or brown sugar. It does not contain butter or eggs. Chinese dates are used, but other dates or dried fruits can be replaced. The wok is prepared for steaming, and the dough, fruits and nuts are placed in a pan for a pie. The cake pan is then steamed in a wok. The cake can be served hot, cut into thin slices. Baked Chinese New Year Cake (Nian Gao) Recipe:
It makes more pie like cake using butter, eggs, milk and azuki red beans. It is baked, not steamed and without fruit.
What do you need
- 16 ounces Mochiko sweet rice flour (sticky rice flour) plus a little more to sprinkle on pastries
- 1 stick with butter or 3/4 cup vegetable oil
- 3 eggs
- 2 1/2 cups milk
- 1 to 1 3/4 cups sugar (depending on how you like it)
- 1 tablespoon baking soda
- Can Red Azuki Beans
How to do it
- Mix everything except the beans with an electric mixer at medium speed for 2 minutes. Beat another 2 minutes at high speed.
- Sprinkle Mochiko flour on a 9 "x 13" baking dish that has been oiled or sprayed with Pam.
- Spread half the dough on the bottom of the baking dish. Spread the red adzuki beans (you can mix some dough with beans if they are too thick to spread).
- Spread the second half of the dough over the red azuki beans. Bake in the oven at 350 ° F for 40-50 minutes.
- Experience infertility by inserting a chopstick (it's still a Chinese New Year cake!). If it comes out clean, it will be done.
Tips for creating Nian Gao
Working with glutinous rice flour for the first time can be a little tricky, as it does not behave exactly like other flours. The batter should be liquid enough - exactly the same sequence as the milk mixture. Glutinous rice flour will absorb water during baking. When you add the adzuki beans, they will dive a little into the dough, and that's fine. While Nian Gao is usually steamed, a baked pie will give you a taste of the traditional Nian Gao, if not the same texture.
Procedures for red beans nian gao
Turnip cake and red bean back. Liv wan
Sweet Red Bean Ingredients
400 g of red beans (soak in water for 2-3 hours)
400 g brown sugar (Demerara sugar)
¼ teaspoon of salt
Procedure for sweet red beans:
- Drain the red beans and place in the pan. Add 750 ml of water to the pan and boil it first. Once it reaches the boiling point, reduce the heat and simmer for about 1 hour until the red beans are soft enough so that you can finger them through. Please note that you must continue to mix the red beans so that they do not burn. Add more . MORE water in the pan, if necessary.
- Mix sugar and salt with red beans while they are still hot, and leave to cool for several hours.
Composition for red beans Nian Gao:
450 g sticky rice flour
400 g sweet red beans
400 g brown sugar
Procedure for red bean Nian Gao:
- Boil water and add brown sugar. Stir until sugar is completely dissolved and cool.
- Mix the sticky rice flour in step 1 and make sure there are no pieces in the mixture.
- Mix the sweet red beans in step 2 evenly.
- Apply a layer of oil to tin foil boxes. I used the same tin that I use to make the cake. (The size of the tin foil boxes is 6 "x 4" x 2 ", and I bought it from my local Chinese supermarket) and poured the mixture into it.
- Use a bamboo steamer for payan gao. You must wait until the water begins to boil before you start to steam nian gao, and if you need to replenish the water, you should use only hot water. If the temperature changes during cooking, this will affect the quality of the food.
- After the nian gao have been cooked, let them cool completely before trying to remove them from the cans (otherwise they will stick). Cut your rice cake into 3 cm cubes and put them into spring cakes or seasoned cakes. Deep-fry them until the pastries are golden brown. The oil temperature should be approximately 180 degrees Celsius. Please be very careful when you put nian gao in the oil, pour the oil and you burn yourself.
You can store nian gao in the refrigerator for 5 days as soon as it cools down or store them in the freezer for 1 month. Remember to use the cling film to wrap them individually before putting them in the refrigerator or freezer to prevent the nian gao from drying out.
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