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Ingredients: 600 gm taro, diced ; 180 gm rice flour ; 3 cups (750ml) water ; 3 Tbsp vegetable oil; 2 Chinese dried sausages (lap chang 臘腸) 4 to 5 dried shiitake mushrooms 5. Steam the taro cake. You can use a steamer or set up a steaming station with a large wok and steamer rack. Steam for about 35 minutes. To test the doneness, poke a wooden skewer or chopstick deep into the center of the taro cake. This helps ensure a soft, tender yam cake that isn’t overly chewy. Allow to cool before slicing - The cake will firm up as it cools, making it easier to slice. Frying yam cake - Slice taro cake thickly, then lightly pan-fry in oil for 1-2 minutes on each side to give them a crispy edge. This sweet and sticky rice cake is readily available only once a year during the Chinese New Year season. However, you can also keep, cut and store nian gao in the freezer for up to a year. The lunar new year may be over, but it is never too late to enjoy the yummy and sweet nian gao (glutinous rice cake or chinese new year cake) which is Ensure there is enough steam throughout the process to cook the cake thoroughly. 5. Cool and Slice. After 30 minutes, test the cake by inserting a toothpick into the center—if it comes out clean, the cake is done. Remove the tray from the steamer and let it cool completely. Once cooled, slice the taro cake into desired portions and serve. Making it from scratch isn’t difficult, but there is a good amount of chopping and prep involved. But many hands make light work indeed, so gather your family members and bond over the making of this delicious Lunar New Year treat. Yam Cake. 140g dried shiitake mushroom oil, for deep frying 490g Thai yam, cubed 75g dried shrimp Flavours & pairings. A delicious savoury cake, defined by umami rich mushrooms and an extra hit of flavour from serunding udang for an added twist. Like another popular Chinese New Year snack, turnip or radish cake (Law Bak Gou 蘿蔔糕), this is made the similar way with rice flour, Chinese sausage, dried mushrooms, dried shrimps. Yet because taro is far more starchy than a turnip, the wheat starch added in this recipe would make the cake turn out somewhat elastic, balancing the floury Similar to my Chinese Turnip Cake recipe, you can pan-fry the steamed cake for a golden and crispy outer layer. I recommend eating this cake with a sweet dipping sauce, oyster sauce, soy sauce, or chili sauce. If eating this cake alone, sprinkle it with more salt for a tasty bite. Have this for breakfast or as a snack at any time of the day. To know when the cake is cooked, use a fork and poke into the cake, if no residue sticks to the fork, the cake is cooked! Cut the cake into 2-inch slices and sprinkle on the toppings. Serve with some chilli sauce or sambal. Alternatively, pan-fry the cake slices before serving to give a crispy outer and a soft inside. Enjoy! Nian Gao Recipe Instructions. Prepare two 8-inch round baking pans by brushing the insides with vegetable oil.. Add 2 cups of water and the ginger to a medium-sized pot, bring it a boil, then let it simmer for 10 minutes over low to medium heat with the lid covered. Glutinous rice flour (Nuo Mi Fen/糯米粉). The most important ingredient of Nian Gao, it’s made of finely ground glutinous rice (aka sweet white rice). It’s characterised by its sticky, stretchy nature once cooked, thus the name. 700g yam, shredded finely + 500ml water; 200g rice flour; 75g tapioca starch; 500ml water (200ml from the water used to cook the yam + 300ml water) 3 garlics, diced A Popular Asian Street Snack: Steamed Yam Cake. Steamed Yam Cake is a popular snack enjoyed by both Malaysians and Singaporeans alike. Known as Kuih Keladi, this is basically a steamed cake (kueh) that is made from fresh yam, dried shrimps, dried shiitake mushrooms and a flour batter. There are many versions of the traditional steamed yam cake. From classic to creative, these 30+ Chinese New Year sticky rice cake recipes offer a rich variety of options to suit all tastes and preferences. Whether you’re hosting a big family gathering or enjoying a quiet celebration, Nian Gao is a wonderful way to celebrate the festival and bring good fortune into the new year. Chinese Steamed Yam Cake (Or Kuih) is one of my favorite savory treats! Made with tender yam pieces, dried shrimps, and rice flour, it boasts a wonderfully soft, chewy texture. A beloved classic in Malaysia and Singapore, this delicacy is perfect as a snack or light meal—especially during tea time or family gatherings. Line each ramekin with 4 to 6 banana leaf strips. Make sure the strips overlap each other. Turn the strips over the edge of the ramekins. Place a rubberband over the strips around each ramekin to hold them down. Step 2. Cook the Yam Cake Batter. Turn the heat to medium-low. Pour the flour mixture into the pan and stir constantly, scraping the bottom to prevent burning, until it forms a thick, smooth paste. Turn off the heat and add the fried yam, mushrooms, and shrimps into the flour mixture. Mix well. Cook the Yam Cake Batter Step 3. Steam and Cool In a small saucepan, melt 250g cane sugar, 60g brown sugar in pieces in 1½ cup of cold water slowly over medium heat. Pro Tip #1 – To Speed Up the Process: break down the sugar pieces once the water starts to warm. Tikoy, or Nian Gao, is a traditional Chinese sweet rice cake dessert made from glutinous rice flour. It is available all-year-round, however, it is popularly made or given as gifts during the Chinese New Year. It symbolizes good luck and prosperity to those who will eat it. The term Nian Gao is a homonym for higher/taller year.
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