Niangao

Recipe for niangao

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
"Niangao" is a traditional Chinese dish made from glutinous rice flour and sugar. This sweet and sticky delicacy is often enjoyed during the Lunar New Year festivities as it symbolizes good luck and prosperity. The recipe involves steaming the mixture until it becomes soft and chewy, resulting in a delightful treat with a hint of caramel-like flavor. Some popular variations include adding ingredients like red bean paste or sesame seeds for added texture and taste.

Keywords: Chinese cuisine, Lunar New Year, glutinous rice, sweet dessert, traditional recipe.

Niangao details

Niangao, recipe Rating: 4.4
Number of votes:86 INGREDIENTS:

Makes 3 (4 inch)

600g slap sugar

1000ml water

500g glutinous flour, sifted

100g tung min flour (wheat starch), sifted

Banana leaves, for lining moulds

Oil for greasing

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Method:

1. Prepare 3 nos. of 4 inch round moulds. Grease moulds with oil.

2. Bring a pan of water to boil. Immerse banana leaves into boiling water and continue to boil for a while until banana leaves soften (Pic. 1, Note 1).

3. Drain the boiled water. Line the greased moulds with banana leaves. Set aside.

4. Combine slap sugar and water (1000ml) in a pan  (Pic. 2). Heat on low fire until sugars dissolve. Stir at all time. Cook until syrup is golden in colour. Set syrup aside to cool.

5. Combine glutinous flour and tung min flour in a mixing bowl. Stir well.

6. Add syrup in Step (4) into flour mixture. Mix well.

7. Pour mixture into lined moulds. Steam over rapid boiling water for 2 hours.

8. Leave Nian Gao until they are completely cool before wrapping with cling film and store in fridge.

Notes:

1. Boiled water removes wax on the leaves and softens them.

2. Make sure you add HOT BOILED water into steamer. DO NOT add cold water. This will slow the steaming down.

3. Avoid water condensate at steamer’s lid from dropping to the Nian Gao. Dry lid with a cloth every time you uncover the steamer.

4. It is easier to cut/slice Nian Gao when you just take it out from  fridge. It is not too sticky. To make cutting easier, wet your knife with some water before each slicing.

5. Store homemade Nian Gao in fridge and consume within a week.