Chao Nian Gao Shanghai Stir Fried Rice Cakes Recipes

CHAO NIAN GAO (SHANGHAI STIR-FRIED RICE CAKES)

Chao Nian Gao (Shanghai Stir-Fried Rice Cakes) image

Make and share this Chao Nian Gao (Shanghai Stir-Fried Rice Cakes) recipe from Food.com.

Provided by Member 610488

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons canola oil
3 garlic cloves, finely chopped
1 piece fresh ginger, peeled finely chopped (2 inch)
3 ounces rice cakes, sliced 1/6 inch thick at an angle (fresh or frozen, thawed)
1 cup canned bamboo shoot, thinly sliced
1/2 small head napa cabbage, cored thinly sliced
1/4 cup soy sauce
1 tablespoon dark soy sauce
1 tablespoon chili bean sauce (doubanjiang)
1 teaspoon sugar
5 ounces spinach
1 cup bean sprouts
1 teaspoon toasted sesame oil

Steps:

Heat oil in a 14 inch wok or large skillet over medium-high heat.
Add garlic and ginger. Cook, stirring constantly, until fragrant (1 minute). Add rice cakes, bamboo and cabbage. Cook, until cabbage is wilted (4-5 minutes).
Stir in soy sauces, chile-bean sauce and sugar. Cook until slightly thick (2-3 minutes). Stir in spinach, bean sprouts and sesame oil. Cook, stirring constantly, until spinach is wilted, about 2 minutes more.

Nutrition Facts : Calories 232.8, Fat 12.6, SaturatedFat 1.1, Sodium 1358.2, Carbohydrate 25.3, Fiber 3.2, Sugar 4, Protein 7

STICKY CAKE (NIAN GAO)

Sticky Cake (Nian Gao) image

This is a cake traditionally served on Chinese New Year. It doesn't appeal to everyone, but a lot of people like it.

Provided by swirlycinnacakes

Categories Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 1/4 cups glutinous-rice flour
2/3 cup brown sugar
7 ounces boiling water
1/2 cup chinese dates, softened in water and cut in half with pits removed (optional)
1 tablespoon milk
water, as needed
1 tablespoon white sesame seeds
1 tablespoon vegetable oil or 1 tablespoon nonstick cooking spray

Steps:

Prepare the wok for steaming.
In a bowl, mix the boiling water and the sugar, stirring to dissolve.
Cool. Soak the Chinese dates in hot water for at least 30 minutes to soften. (You can also
soften them quickly by placing them in a bowl with water and microwaving on high heat for
30 seconds). Cut the dates in half and remove the pits.
Place the glutinous rice flour in a large bowl. Make a well in the middle and stir in the sugar and water mixture. Add the milk and begin shaping the dough. Add 1 tablespoon of
water to the dough at a time, until you have a smooth dough with a satiny texture. Incorporate 1/2 - 3/4 of the Chinese dates, nuts or other dried fruit as you are adding water and working with the dough.
Grease a 7-inch square cake pan with vegetable oil or a non-stick cooking spray. Place the dough in the cake pan and spread it out to the edges. Decorate with the remaining
dates, lightly pushing them into the dough. Sprinkle the sesame seeds on top.
Steam the cake over medium-high to high heat for 45 minutes, or until the edges of the cake pull away from the pan. Remove the cake from the heat and cool.
Use a knife to loosen the edges, then remove the cake. Wrap in wax paper and refrigerate overnight.
To serve: Cut the cake into quarters, and then into thin slices 2 - 3 inches long and 1/4-inch wide. You can serve the cake as is, or reheat it in the microwave (the amount of time will depend on the size and power of your microwave - start with 10 seconds and then microwave an extra 5 seconds if needed) or re-steam it for 4 - 5 minutes.
You can also pan-fry the cake, dipping the cake slices in an egg wash before frying. Use a small amount of oil so that the cake will not taste oily. Heat the oil on medium-high to high heat, then turn the heat down to medium and brown the cake slices briefly on both sides.

Nutrition Facts : Calories 326.8, Fat 3.2, SaturatedFat 0.6, Cholesterol 0.3, Sodium 8.7, Carbohydrate 69.6, Fiber 1.7, Sugar 17.7, Protein 4.1

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