Saturday, 30 January 2016
Nian Gao is a traditional CNY delicacy, made only during this time of year. Every CNY food have very auspicious meaning. Nian Gao means to 'climb higher every year'. Made with only 2 ingredients and steam for 8 - 10 hours from snow white to golden brown. It's used for ancestral prayers and prayers during CNY. My mak taught me how to make nian gao in my teens. I have to grind 5 kg of soaked glutinous rice with a old fashion rice grinder. Takes about 2 hours to grind 5 kg of rice. After grinding the rice, it's pour into a cloth bag and tied. Then the bag is put back on the lower grinding stone and using the top grinding stone to press the water out of the rice. It's left overnight on the stone grinder. The next morning take the slab of dry rice out from the bag and we can start to make our Nian Gao. The rice slab is place in a big pot and 5 kilos of sugar is added to the rice. Mix the mixture together with your hand and your heat from your hand will melt the sugar and the mixture will become watery. Then it's scoop into cellophane lined tins and steam over charcoal fire for 8 - 10 hours. It's not difficult to make but the steaming time is the most tedious. Nowadays i don't use a rice grinder and I use ready glutinous rice flour. More or less the same but same a lot of work for me. This is the modified recipe i used to make Nian Gao now.
400gms glutinous rice flour
250 - 300 ml water
400 gms white sugar
3 banana leaves ( soften in boiling water for5 mins)
Place glutinous flour in a mixing bowl and add enough water to mix into a dough.
Pour in the sugar and mix till mixture becomes watery.
Pour into lined moulds and placed in a steamer to steam till golden brown (8 - 10 hours)
Cover the steamer cover with a towel to prevent water from dripping onto the nian gaos.
Remove nian gaos from steamer and brush with a thin layer of oil.
After a few days you can keep the nian gaos in the fridge.
Note: I steam my Nian Gaos in an AMC stainless steel pot over the smallest fire for 6 hours. Cellophane paper can also be used to line the moulds.
Monday, 11 January 2016
Pineapple Tarts is a CNY must have cookie for Chinese New Year. So making our own pineapple paste is part and parcel of making pineapple tarts. Homemade Pineapple paste is without preservatives and we can adjust the sweetness to our taste. So it's healthier for us.
Homemade Pineapple Paste
6 pineapples, skinned and blended or chopped
600 gms - 700 gms sugar
6 blades of pandan leaves
Drain away half of the pineapple juice.
Pour blended pineapples into a heavy bottom stainless steel pot , together with the pandan leaves and cook mixture till boiling and juice is half evaporated.
Add in sugar and give a stir. Keep cooking on low fire till mixture is dry and golden brown.
Takes 2- 3 hours. Remember to stir occasionally to prevent burning.
Cool pineapple paste before storing or using.