Nian Gao with Ginger flavor😋

 

 

I am quite traditional on celebrating Chinese new Year so meant to be busy during this time of the year. There are so many Nian Gao recipes around with  different flavours , or a simple and traditonal version as you desired. As I said above I am traditional so I always make my Nian Gao in a traditional way , a sweet glutinous sticky rice but with a bit of ginger juice to enhance the flavor, my favourite taste. Wish you and your family a happy Chinese new Year and bless your family and friends with this Nian Gao, which symbolizes prosperity , promising a better year ahead and let us do it now…

Ingredients : 

1 – one package of glutinous rice flour , 2 tbsp of wheat flour

 

2 – 2 pieces of medium size ginger , peeled.

 

3 – 3 pieces  Chinese brown sugar ….

 

 

4 – 1/2 cup of vegetable oil

Steps: 

1 : Preparing the ginger juice..

a – peel …. two medium size  gingers..

b – grated… roughly grate the gingers on a grater.(* be careful )

c – squeeze… put the shredded ginger onto a piece of cheese cloth

      and squeezed out the juice..

      -set aside

 

 

2 : sift one package of glutinous rice flour with 2 tbsp of wheat  starch into a large bowl..

 

 

3 – put the brown sugar with600- 650ml ( one big soup bowl ) of cold water in a saucepan,

    melt the sugar slowly over medium heat,  cool and set aside.

4 – pour a bit of sugar water into the mixing bowl , and knead by hand slowly…

   – again add suger water bit by bit and knead into small lumps..

   – knead and knead  until smooth…

*** This is a traditonal version by kneading with hands at least 5 minutes till smooth so as  to achieve a chewy effect. 🤣

 

 

5 – pour the rest sugar water over the batter and mix well with a spatula..

6 –

 

6 – add giner juice and mix well..

 

 

7 -finally  pour oil over the batter and mix well till smooth

 

 

8  – pour  the batter  on your favourite oiled mold , cover the pan with aluminum foil.

       -keep a small space between the batter and the foil

      -so as to  avoid touching  the surface .

     -steam the rice cake over boiling water for  50 minutes.

 

 

 

9 – open the lid and poke a toothpick into the rice cake when times up , it is done when the toothpicks come out clean .

10 – set cool to room temperature ,then  put it in the refrigerator at least  couple hours

       for easy cutting before serve  or panfry.

 

😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋