Page 40 - BACGG CNY Flipbook V2 03032021

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Pressure Cook the Nian Gao (Chinese New Year Cake):

Method #1 for relatively smooth surface: Place a trivet and pour 1 cup (250ml)
of water in the pressure cooker. Bring water to a boil (Instant Pot users: Press
manual/pressure cook and set the time to 28 minutes). When the water begins to
boil, place the cake pan on the trivet with a foil sling right away. Immediately
close the lid and let it pressure cook at High Pressure for 28 minutes and Full
Natural Release (~8 minutes).

Method #2 for ultra-smooth surface: Pour 1 cup (250ml) of cold water in the
pressure cooker. Tightly wrap the cake pan with aluminum foil. Place the cake
pan on top of a trivet. Close the lid and pressure cook at High Pressure for 38
minutes and Full Natural Release (~8 minutes).

Test Doneness: Open the lid carefully, check the doneness by sticking a
chopstick in the center of the Chinese New Year Cake. Nothing should stick to
the chopstick if it is done. Place a red date over the hole for decoration.

Chill the Nian Gao (Chinese New Year Cake): Once the Nian Gao has cooled
to room temperature, place it in the refrigerator for at least 4 – 8 hours before
cutting into it.

Serve: Cut the Nian Gao (Chinese New Year Cake) into pieces. The most
common way to enjoy it is to serve it cold/room temperature or pan-fried.

Recipe shared by Gail Chong Megdadi