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TRADITIONAL GLUTINOUS CAKE
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
.
Method:
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Prepare 3 nos. of 4 inch round moulds.
Grease moulds with oil.
-
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).
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Drain the boiled water. Line the greased moulds with banana leaves. Set aside.
-
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.
-
Combine glutinous flour and tung min flour in a mixing
bowl. Stir well.
-
Add syrup in Step (4) into flour mixture. Mix well.
-
Pour mixture into lined moulds.
Steam over rapid boiling water for 2 hours.
-
Leave Nian Gao until they are
completely cool before wrapping with cling film and store in fridge.
Notes:
-
Boiled water removes wax on the
leaves and softens them.
-
Make sure you add HOT BOILED
water into steamer. DO NOT add cold water. This will slow the steaming
down.
-
Avoid water condensate at steamer's lid
from dropping to the Nian Gao. Dry lid with a cloth every time you uncover the
steamer.
-
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.
-
Store homemade Nian Gao in fridge and consume
within a week.
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