New Years Cake Neen Gow Recipes

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NEW YEAR'S CAKE (NEEN GOW)



New Year's Cake (Neen Gow) image

_Neen Gow,_ New Year's Cake, is the most important cake eaten on New Year's - the main ingredient, glutinous rice flour, is a symbol of cohesiveness. The egg-dipped, pan-fried slices have a mellow sweetness and are slightly chewy from glutinous rice flour. Mama remembers watching her grandmother's servants scraping the slab brown candy, _peen tong,_ for this cake, which is the traditional technique. Brown candy is a kind of sugar that is sold by the slab in 1-pound packages and is also available loose in bins in some Chinese markets. The slabs are about 5 inches long, 1 1/4 inches wide, and a scant 1/2 inch thick. The scraping of the sugar is extremely labor-intensive, so some cooks dissolve the slabs of sugar in water, which is less authentic but much easier to prepare. Be sure to use glutinous rice flour here, not regular rice flour! See the introduction to [Turnip Cake](/recipes/recipe_views/views/100779) for how to serve and store this New Year's Cake.

Provided by Grace Young

Yield Makes one 8-inch cake, about 72 slices

Number Of Ingredients 7

3 Chinese dried red dates
5 slabs brown candy (peen tong), about 11 ounces
3 teaspoons vegetable oil
7 cups glutinous rice flour
1 tablespoon white sesame seeds
1 large egg
vegetable oil, for pan-frying

Steps:

  • In a small bowl, soak the red dates in 1/4 cup cold water for 30 minutes, or until softened. When softened, remove and discard the pits.
  • Cut each brown candy slab into 8 pieces. Place sugar in a heatproof bowl, pour 2 cups boiling water over the sugar, and set aside until dissolved and completely cooled.
  • Grease a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided bowl, such as soufflé dish, with 2 teaspoons vegetable oil.
  • In a large bowl, place rice flour. Make a well and stir in cold sugar water. Knead dough in the bowl, adding an additional 1/3 cup cold water until dough is smooth, slightly moist, and shiny, 5 to 10 minutes.
  • Place the dough in the prepared dish and pat until it fills the dish evenly.
  • Cut the red dates into halves and place cut-side down in a ring around the outside of the dough, leaving a few to decorate the center.
  • Sprinkle the top with sesame seeds. Coat with the remaining 1 teaspoon oil, using your fingers and lightly pressing down on the dates and sesame seeds.
  • Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish into the steamer, cover, and steam 35 to 40 minutes on high heat. Check the water level and replenish, if necessary, with boiling water. The cake is done when it begins to pull away from the sides of the pan. Carefully remove the dish from the steamer and pour off any excess liquid on the surface. Place on a rack to cool. Loosely cover and set at room temperature in a cool room until the next day, when it will be ready to eat.
  • Run a knife along the edge of the cake to loosen sides. Place a cake rack over the bowl and invert to unmold. Flip the cake right-side up onto the cutting board. Wrap the cake in plastic and refrigerate until ready to use.
  • When ready to eat, cut the cake into quarters. Cut each quarter crosswise, not into wedges, but into two 2-inch-wide strips. Cut each strip crosswise into scant 1/4-inch-thick slices. This is the typical way of slicing a cake Chinese style. Beat an egg in a small bowl, until frothy. Dip the slices in egg.
  • Heat a 14-inch flat-bottomed wok or skillet, over medium heat until hot but not smoking. Add just enough vegetable oil to barely coat the wok, add the egg-dipped slices in batches and cook 2 to 3 minutes per side, until golden brown. Serve immediately.

EASY BAKED CHINESE NEW YEAR CAKE (NIAN GAO)



Easy Baked Chinese New Year Cake (Nian Gao) image

This is an easy baked version of the Chinese New Year cake, which is traditionally steamed and pan-fried with egg. It is mildly sweet, crispy on the outside, and chewy on the inside.

Provided by cookinkhoos

Categories     Holidays and Events Recipes     Lunar New Year

Time 1h

Yield 12

Number Of Ingredients 5

3 large eggs
¾ cup brown sugar
1 (16 ounce) package glutinous rice flour
1 (13 ounce) can coconut milk
1 ¼ cups water

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.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 39.8 g, Cholesterol 46.5 mg, Fat 8.3 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 6.3 g, Sodium 24.8 mg, Sugar 8.9 g

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Top Asked Questions

What cake is eaten on New Year's day?
Main Navigation. Neen Gow, New Year's Cake, is the most important cake eaten on New Year's — the main ingredient, glutinous rice flour, is a symbol of cohesiveness.
What tools do I need to make nian gao (Chinese New Year cake)?
Tools for Nian Gao (Chinese New Year Cake) 1 Instant Pot Electric Pressure Cooker 2 Fine Mesh Strainer 3 Silicone Spatula 4 Fat Daddio 7x3 inch Round Cheesecake Push Pan or Foil Pan (for gifting) 5 Large & small mixing bowls 6 Small sauce pan 7 Trivet or steaming rack 8 Aluminum foil sling More ...
How long to cook Chinese New Year cake in 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.
How to make nian gao batter?
Create Nian Gao Batter: Pour the hot Coconut Sugar Mixture into the large mixing bowl filled with dry ingredients and mix well with a silicone spatula. Remove Lumps in Batter: There should be lots of lumps in the batter. Break up the lumps by pitching them against the mixing bowl with a silicone spatula.

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