Page 39 - BACGG CNY Flipbook V2 03032021
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Nian Gao (Chinese New Year Cake)
Ingredients:
250g Cane Sugar
60g Chinese Brown Sugar (purchase in Asian Markets)
300g Glutinous rice flour
110g wheat starch
Pinch Salt
1 1/3 Tablespoon Chinese Sesame Paste/Sauce
¾ Cup Coconut Milk
1 1/2 Tablespoon Vegetable Oil + enough to lightly coat inside of cake pan
Melt Sugar: In a small saucepan, melt 250g cane sugar, 60g brown sugar in
pieces in 1 ½ cup of cold water slowly over medium heat. To speed up the
process, break down the sugar pieces once the water starts to warm. You do not
have to bring the sugar mixture to a boil.
Prepare Dry Ingredients: Sift 300g glutinous rice flour, 110g wheat starch, and
a pinch of salt through a fine mesh strainer into a large mixing bowl. Mix well with
a silicone spatula.
Prepare Sesame Coconut Mixture: In a small mixing bowl, mix 1 ⅓ tbsp (20g)
Chinese sesame paste/sauce and ¾ cup (188ml) coconut milk together.
Create Coconut Sugar Mixture: Once the sugar has fully melted, pour the
Sesame Coconut Mixture into the Sugar Mixture to cool it down a bit. Mix well.
Create Nian Gao Batter: Pour about ¼ of hot Coconut Sugar Mixture into the
large mixing bowl of dry ingredients and mix well with a silicone spatula. Slowly
add the Coconut Sugar Mixture a little at a time and keep stirring with a spatula.
Keep stirring till all sugar mixture has been poured into flour. This method will
help reduce lumps.
Remove Lumps in Batter: If there are lumps, pinch them against the mixing
bowl with a silicone spatula. If needed, pour the mixture through a fine mesh
strainer. Once all the lumps have smoothed out, add 1 ½ tbsp (22.5ml) of
vegetable oil and mix well.
Pour Batter into Cake Pan: Wipe the cake pan interior with a little vegetable oil.
Pour the Nian Gao Batter into the cake pan through a fine mesh strainer.