Monday 13 January 2014

Nian Gao Black Glutinous Flour

Nian Gao is the glutinous cake for Chinese New Year. I love it, in Indonesia we call Kue Keranjang (Basket Cake), because they use small bamboo basket as baking pan. I adopted recipe from Ken Goh. Original ingredient of Nian Gao is White Glutinous Flour. Now, I do variation with Black Glutinous Flour.

Ingredients :
  • 2 cups black glutinous flour.
  • 2 cups water
  • 1 cup sugar.
  • 1 cup palm sugar.
Instruction :
  1. Put sugar and palm sugar into sauce pan, until sugar melted and caramelized. Put low heat, pour water becarefully and for the first time with little water. After no splash of caramel, pour all of water. Boil until all of caramel melted and become caramel syrup. Let it cool with room temperature.
  2. Put steam pan on the flame until water is boiled with high heat.
  3. I didn't use plastic and basket, because I couldn't find good plastic can use for steaming or boiling. So, I used aluminium container.
  4. Put the syrup into bowl, pour flour gradually, and stirring gently with whisk hand until evenly mixed.
  5. Pour into aluminium container, and put into steam pan for 1 - 2 hours or until cooked.
  6. How we know cooked or not ? To know the cake has cooked or not, when you push down to up, no wavy pattern it's mean cooked. But the cake is still sticky, not it's mean not well done cooked. Sticky because glutinous flour. We need time 1 week to get hard the cake. When hard, cut in small pieces and fry with flour and lilttle salt.

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