Chinese New Year Cake The Delicious Easy Recipe For Homemade Nian Gao

CHINESE NEW YEAR CAKE

Steps:

• Grease the sides and bottom and line the bottom of an 7 inch round cake pan with parchment paper.
• Bring water to a boil and stir in sugar until it is completely dissolved. Remove from stove and let syrup cool completely. Then, slowly add in rice flour, whisking it into the syrup. Whisk until batter is smooth and no lumps remain. Pour in batter.
• Steam about 1 hour or until sides begin to pull away from cake and cake is solid and no longer a liquid batter. The cake will still be very soft. This is normal. You can eat as is, though it is more difficult to cut. To make it hard like the kind sold at the store, put cake into fridge. The cake will start to solidify after 1 day but may take several days to fully turn hard. To reheat, slice into 1/2 inch thick squares and pan fry with some oil until the cake is soft and chewy again and no longer hard. Another popular way to reheat is to coat the squares in egg and flour and deep fry.

EASY BAKED CHINESE NEW YEAR CAKE (NIAN GAO)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two nonstick, 8-inch round pans.
• Beat eggs and brown sugar together in a bowl. Mix in rice flour. Slowly mix in coconut milk and water until batter is smooth. Pour batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 45 minutes. Turn on the oven's broiler and broil until light brown, 2 to 3 minutes.

CHINESE NEW YEAR CAKE: THE DELICIOUS, EASY RECIPE FOR HOMEMADE NIAN GAO

Steps:

• Grease a cake pan with cooking spray or butter. Set aside.
• Combine rice flour, ginger, and salt in a large bowl.
• Break the sugar bricks into smaller pieces. Put them in a pot. Add in the water, then cover the pot with a lid and let the water come to a boil. Stir the mixture occasionally, and continue boiling until the sugar dissolves. Remove the pot from the heat.
• Stir the coconut milk and oil into the sugar water. Leave for 5 to 10 minutes to cool.
• Slowly whisk the sugar syrup mixture into the flour mixture.
• Stir until the batter feels loose and is mostly lump-free.
• Strain the batter into a new bowl.
• Make sure to strain it well.
• Pour the batter into the prepared cake pan. Tap the pan on your work surface to get rid of any air bubbles in the batter.
• Wrap the top of the pan with foil.
• Set a steaming rack in a large wok. Pour enough water into the wok so that there is about a 1/2-inch gap between the surface of the water and the steaming rack. Place a lid on the water and bring the water to a boil. Put the cake pan on the rack. Replace the lid and steam the cake over medium heat for 50 minutes to 1 hour. Add more water as necessary.
• Once the cake has finished cooking, remove it from the wok and allow it to cool overnight. Place a red date in the center.
• Serve and enjoy!