Chinese New Year Cake

Chinese New Year Cake：

http://www.chinesenewyear.me/chinese-new-year-cake.html

Chinese New Year Cake is not really a kind of cate，in chinese it call”nian gao" .It means higher and better year after year！

Chinese New Year Cake is the traditional delicacy of the Spring Festival. Spring Festival or call it the Chinese New Year, the true essence is the celebration of the beginning of new life. As we all know China is a country with enduring cultural history and so the celebrations of New Year in China are swathed in the vivid legends and traditions. The traditional Chinese New Year Cake is a sticky cake offered to the Kitchen God.The Spring Festival ceremoniously commences with the practice of offering a sacrifice to the Kitchen God.

Nian Gao, or Chinese New Year's Cake

 

• 3 Chinese dried red dates
• 5 slabs brown candy (peen tong), about 11 ounces
• 3 teaspoons vegetable oil
• 7 cups glutinous rice flour
• 1 tablespoon white sesame seeds
• 1 large egg
• vegetable oil, for pan-frying

Chinese New Year is a time of enjoying many delicious foods and snacks. One of popular desserts eaten during this festive season is Chinese New Year’s cake (nian gao 年糕), that made with sticky, glutinous rice flour (mochi flour) with brown sugar because it’s symbolic of growing taller, achieving higher every year, that signifies a prosperous year awaiting ahead.
It’s often served warm as it is. However, in Hong Kong, people like to have the steamed sticky rice cake, sliced and then pan-fried with egg. If it's pan-fried without egg, the texture would be slightly crispy outside and still pasty inside. When some relatives or friends come to visit them (bai nian拜年), they’d serve the sticky cake warm, with some other snacks,

How to make Chinese New Year Cake

A 400g. bag of Sticky Rice Flour (Glutinous Rice Flour) (plus some extra for rolling out your cake)

• 2/3 cup of brown sugar
• 7 ounces of boiling water
• 1 tablespoon milk
• Water (by the tablespoon)
• Optional but recommended: Red Bean Paste (azuki)- use as much as desired
• Optional: Anything else you want as decoration, such as Sesame seeds, Boba tea powder (incorporate into dough), etc.

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
2. Place coconut in a single layer on a baking sheet and bake until toasted and golden brown in color, about 5 minutes; set aside.
3. Place eggs in a large bowl and lightly beat to break up yolks. Add remaining ingredients and whisk until smooth, about 2 minutes. Pour mixture into the prepared dish and bake for 25 minutes. Sprinkle with toasted coconut, rotate the dish, and bake until the edges are just starting to brown and the top is just set (a bubble may form, but it will flatten as the cake cools), about 20 to 25 minutes more.
4. Remove from the oven and let cool for 30 minutes before serving. Wrap leftovers tightly with plastic wrap and refrigerate.

the Method of How to make Chinese New Year Cake :

1. Use a saucepan to bring 1 cup of water to boil. Add brown sugar and cook until completely dissolved. Stir in coconut cream and oil. Drain syrup through a fine sieve to make the mixture smoother. Let cool.
2. Sift glutinous rice flour and wheat flour twice beforehand. Add flour bit by bit into syrup, stir constantly along the way, and combine well. If you'd like your batter really smooth, drain through a fine sieve once more.
3. Transfer batter to a greased cake mould. Place in a wok and steam over high heat, covered, for about 60 to 75 minutes. As the cake is very sticky, even if it’s cooked through, it still sticks to your needle/chopstick if you test it. But if you can’t taste any raw flour, it’s done. Make sure to steam the cake for enough time.
4. Let cool. Refrigerate for at least 3 hours. When the cake is cold, it’s much easier to slice into thick pieces. Coat the sliced cake with whisked egg, fry on medium-low heat until both sides are brown. Serve hot.

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