肥媽 Maria Cordero RUclips Live - January 26, 2021 Recipe English Version Simplified Coconut Chinese New Year Cake (“Nian Gao”) Flour Ingredients: Glutinous rice flour - 225g Wheat starch (“Teng Mein”) - 30g (or replace with cornflour) Rice flour - 37g These flours combination will not give you a sticky and hard texture. It will be soft, bouncy, and chewy the next day instead of hard and sticky. If you wish the make the traditional version, just omit the wheat starch (“Teng Mein”) and rice flour from the recipe and the rest remain the same. Sweetener ingredient: Chinese dark brown sugar - 200g or about 2 slabs (break into small pieces so they melt faster) Liquid ingredients: Water - 210g Coconut milk - 120g (for more intense coconut flavor you can use coconut cream) Oil - 30g or about 2 ½ tbsp Garnish ingredient: Chinese red date Other utensils: Sifter Spatula Whisk Stand mixer - optional Balloon whisk - optional Oiled steam proof pan for steaming Toothpick Foil paper or plate to cover the pan Methods: 1. In a large mixing bowl, you MUST SIFT the glutinous flour, rice flour, wheat starch (“Teng Mein”) into the bowl and mix well. Make a well in the center. Set aside. This is your flour mixture. 2. In a cooking pot, add in Chinese dark brown sugar pieces, water, and turn on LOW heat to melt the sugar. DO NOT use high heat because it will evaporate the water. 3. Once it starts to boil, TURN OFF the heat and keep stirring to speed up the melting process. 4. Pour the melted sugar through a sifter into a large bowl to make sure there are no hard lumps of sugar left and MUST let it stand to cool to room temperature before mixing with other ingredients. Keep stirring to speed up the cooling process. 5. Once it is almost cool, add in the coconut milk. Mix well. This is your liquid mixture. 6. Add ONLY about ¼ of a cup of the liquid mixture into the well of the flour mixture prepared in Step 1. 7. Mix well with a spatula until all the liquid is absorbed into the flour. Continue with the rest of the liquid mixture by adding about ¼ cup at a time into the flour mixture and mix well before adding the next ¼ cup of liquid mixture. Be patience. ***DO NOT add all the liquid into the flour at once.*** 8. Once all liquid mixture has been mixed in with the flour, give a final good mix with a whisk and making sure there is no dry flour left. 9. Add the oil and continue mixing with a whisk until the oil is well incorporated into the batter or you can use an electric stand mixer, attached with a balloon whisk, and mix until you get a smooth batter about 1 minute or so on low speed. 10. Leave the batter in the mixing bowl and let it sit and rest for about 20 minutes. This step is VERY IMPORTANT to let the flour absorbs all the liquid and moisture for even flavor and a better tasting cake. This step also replaces the traditional way of laborious kneading of the batter. 11. Preheat the steam oven to 100C (212F). 12. After 20 minutes, mix the batter again with a spatula because flour will fall to the bottom of the bowl again after a waiting period. 13. You MUST SIFT the batter again into a bowl. This will make sure you get a smooth cake after. 14. Pour the batter into an oiled steam proof pan. Tap the cake pan against the countertop. Flatten any bubbles on the top surface with a toothpick. Cover the pan with a foil paper or plate to prevent condensation drippings. 15. Steam for 1 hour to 1 ½ hour depending on the thickness of your batter in the pan. Prefer to over steam instead of under steam. DO NOT steam on high heat to prevent bubbles formed on the top surface of your cake when done. 16. The cake is done when you stick a bamboo stick into the center of the cake and comes out clean. 17. Garnish with a red date by placing it in the center of the cake.
![【你呃人】椰汁紅豆糕 | 跟包裝食譜！[Eng Sub]](/img/1.gif)
可以用蘿蔔刨刨碎片糖。只用一半水㷛糖，㷛溶糖後加分一半份量凍水，咁D糖水好快 cool down, 再加椰奶更加速涼凍。
肥媽你好!依個冇多餘雜声既視頻令我可以安安靜靜留心看你既教授感覺得好舒舒服服!在這裏祝你和家人新年進步!身體健康!平平安安!
肥媽💋 恭喜發財🧧祝身體健康🧧萬事如意🧧心想事成🧧龍馬精神🥰💖
肥媽！ 在此同你拜個早年，祝你健康快樂！ 多謝你一直為大家帶來正能量😘
肥媽， 謝謝你的教導 ，我看了10多個視頻， 都是覺得你做的最快。靚。正。荀，你成日話“嗰舊嘢”，其實人哋有名架， 叫~廚師機， 我都係用佢慢慢整， 好好味， 非常軟糯好食不粘牙， 有看過有點老師教用手搓，我就即刻投降， 以前啲人冇機器焗住用手搓， 依家有機器，就緊係用機器， 唯一跟古法的， 在搓完球狀時用保鮮紙封好，讓它自己醒麵30分鐘， 之後就跟住你啲步驟做喇！我係小白，第一次做， 冇失手，明天又要多做一次了， 多謝肥媽無私貢獻！
祝肥媽
有蕉一日， 掂過碌蔗， 呵呵呵！我知你掂過碌蔗都好耐吓， 攪吓氣氛啫！
祝肥媽和所有幕后人員，
身體健康， 無憂無慮， 無病無災！
肥媽，睇一次就成功了，想問唔放椰奶轉薑汁，糖、水、同薑汁的份量各是多少？
最好的配方！去年照做，大家都赞不绝口，今年又照做一次
多謝肥媽分享 我都好喜歡你的年糕做法 做得好靚 正👍 我平時都有加粘米粉架 我都曾經想加澄麵 又怕失敗 睇咗你分享之後 一定會跟你的方法做 多謝肥媽😘🙏
肥媽好嘢，一次過做完，巳了解很多，有興趣想做，謝謝分享。🙏🙏🙏😀
0 he
每增體重一磅對膝頭就會多乘受5磅的重量，十多二十年我就有這個問題，用過很多治療，毫無進步，痛苦非常，做手術並非根治，若干年後又遁環再做，不值得這樣行。直至約五年前就實行監控體重，經過差不多三年時間，體重由128磅減到114磅，近兩年已經不再痛了。不過此後不要拿超重的東西，否則膝頭哥就永遠損壞⋯⋯年齡大了。誠心祝你早日康復身體健康。
係呀，真係要減重
多謝肥媽嘅教導，想請教下，怎樣做盆菜裡的江瑤柱喺原汁原味，要先炸嗎?
你好呀，啱啱我跟你嘅份量做咗一個年糕，但係蒸完出嚟之後，個表現好似月球咁， 凹凹凸凸 完全唔似你嗰個咁靚 點解呢請指教謝謝
你好！想跟你分享，我蒸出來表面好滑。肥媽用電蒸爐100度，不可太大火！我用明火，選中小火，蒸了1小時30分。
I'm from San Francisco Fans 多謝肥媽, 教椰汁年糕, 祝肥媽 身體健康 , 支持肥媽 ,努力 , 加油 ! I Love You !
已經整左，好易做。最正係用易潔鑊煎，一滴油都唔使落。不過片糖好硬，切唔到。所以直接用破壁機加水整糖水，再煲熱，一d渣都冇。另外200g糖，做出黎非常甜，可以減返d。同埋油要用d冇咩味同薄身既油。
請問你用什麼牌子嘅糖？
支持肥媽。努力。加油。祝身體健康。長壽開心。生活愉快。主佑。Ok,🙏🍔🥘🍩🍇🍒🍓🍏🥝♥♥♥
[
用電打旦器打0K嗎？
肥媽，我想請教吓蔗糖可唔可以轉做黑糖？
Can I replace the coconut milk with water but is it the same amount of coconut milk ？
如果我用明火蒸要多少时间才可以蒸熟。
肥媽，很想跟妳學做椰汁糕，請加中文或英文字幕好嗎？ 謝謝🙏
好開心見到肥媽教煮椰汁年糕， 糖嗰度可以攞冰水坐凍佢快啲涼， 慳返啲時間^^
過年按這個版本整，好好味!😋
肥媽，多謝你教整年糕，快靚正。🙏👍👍👍🥰🥰❤️🎉👏👏🎊🎊🎊🌹🌹💞💞
希望肥媽多啲網上教，期待你下次教其他美食，祝肥媽身體健康。肥媽好開心見到你，努力。支持你😘
肥媽，如果我將片糖浸一晚，無須煲， 這樣可以用嗎？
肥媽教学精簡易做，棒。
我很想学做發羔，因無次我做出來的效果都不太滿意。有時間，你可以教我們做 發羔 嗎？謝謝。
支持肥媽👍💪⛽
最鐘意食椰汁年糕，多謝肥媽。
肥媽 妳好，新年快樂🎊闔家團圓，健康 平安 萬事如意👌💖💗💕
如用焗爐做年糕要多少度和幾多時間一底?謝!
肥媽，剛剛跟咗你個食譜整，非常好味😋，多謝你🙏
肥媽妳真好，我剛剛想做這樣的年糕，感謝感謝!順祝妳身體健康，家人平安!
好正呀~可否唔用棷奶。thz
肥媽，你好，為什麼我蒸好的年糕面上是凹凹凸凸的，不夠平滑的呢？
肥妈，你好！我用番薯粉代替澄粉，用椰汁代替椰奶可以吗？
肥媽好像瘦了點！
也憔悴了點！。
肥媽在放開心情。教各位整年糕。沒有太多嘈雜聲。安安靜靜好有耐心地教，肥媽謝謝你。祝你身體健康，新年快樂，😊👍🙏🙏
肥妈年糕好靓讲的好青楚赞赞
请问肥妈 年糕能放存多久？
肥妈❤好钟意听你讲嘢，亲切感
Hello肥媽，好多謝你呢個椰汁年糕食譜，琴晚睇完你個video，今日照住整，好好食，唔會太甜，未攤凍我已經忍唔住食咗成1/3。我冇片糖，我就用著 Dark brown muscovado sugar代替，糖好快就融著。
多謝肥媽的分享！見到都流口水！😋😋我未整過年糕！今年可以整底年糕應下節啦！🙏🙏😘thank you
肥媽 請問你如果用廚師機用那一個攪捧，及用甚麼度數？我用的廚師機同你的一樣。謝謝！其實年前跟你做年榚，正！
肥媽妳隻碗好靚，係邊樹買
今日我學整年糕整完真係好好食,多謝
肥妈,我会试下用三种粉加红豆做下,以前都是糯米粉和澄面,我会加粘米粉和椰汁做下,多谢！
多謝你教到❤
想問下外面餅家買的年糕可以就咁食？要唔要蒸？
煎/煎會好食啲
可以用木薯粉代替澄麵嗎？
可以，但冻后变得好硬
肥媽您好👋可否有中文字幕可以看🙏
肥媽年糕好靚，我今年都要試下你的方法，我以前蒸都是好難煎，好黏在一起。
Hi 肥媽，可以告訴我你的鍋在那裡買的嗎？謝謝你！
年糕切條用雲吞皮包住炸一炸。。好正。。哈哈。。俾煎更好吃。。好似金條甘，。夠曬應節😋😋
肥媽，我跟你教整咗椰汁年糕，正👍😋🙏😘
早兩日去超市找不到年糕，仲谂住今年冇年糕食，點知你即刻有片，😁😁😁❤❤❤ 今年自己整嚟試下先
阿媽，想请教你個年糕唔放椰奶，份糧又是點配呢？
多谢肥媽教導，好靚!祝肥媽身體健康!
肥媽, 新年快樂🎉🎊！多謝妳教學，我成功做出第一底年糕，我將椰漿轉水，我冇澄麵，聽你教可以用鷹粟粉，加一湯匙薑汁，超級好味呀😋，又軟熟，又唔黐牙，超正！ 跟肥媽學煮，真係獲益良多😆
請問Maria, 水用二百克, 克是計重量嗎？
肥媽 請問你部廚師機是甚麼牌子？在哪買的？謝謝你
辛苦曬肥媽，坐住整無咁累
睇咗又睇咗又睇幾十次都仲未整出嚟哈哈😄肥媽我永遠都睇你！
肥媽 祝身體健康 心想事成
謝謝分享，我喜歡看這頻道，少幾把聲音，加上配樂，令我好舒服好享受烹飪時間 😍😍
華麗園白色椰汁年糕是不足因白糖便okay?
唔明你問題
謝謝肥媽，真的零失敗，年糕很好吃，質感很好！
如果无澄面0K吗？
Hi Maria mum, I love you Chinese New Year Guy,thk’s for sharing good recipes. I love your puppy dog 🐕 so Lovely 😊
拍得好好，適合不熟煮食的媽咪睇，謝謝分享
By
多謝肥媽，年糕蒸得好靚
Can share your recipe ? What is tung mein?
Awesome!! Thank you for this video. We just made and had it tonight. It tasted really great!
肥妈，可以再教多一次萝卜糕吗？因为上次个视频收音略略有dd差
好開心 今年可以自己試下整椰汁年糕😋肥媽有你真好👍🏻感謝分享🙏🙏👍🏻👍🏻💖💖
請問水點解用克？唔用毫升？有無分別㗎？
謝謝你分享答問
唔同架
Thanks for sharing，肥媽！
恭賀新禧 用銻盒做年糕，對健康無益，銻熱度高會有毒，在德國 禁止用，可以用白鋼 就安全
隔住個芒都睇到好滑🎉
可以教整椰汁紫米西米露糖水和黃金糕嗎？
肥媽可以減少D糖？200g太甜,我家人唔中意太甜？
做過一次覺得太甜可以自巳減每人口味唔同
謝謝肥媽😂🌷🌸
很靓，第一次整，有点担心自己做漏那一步，成功了🙏🙏🙏多谢肥妈
超棒哦! 我今天做了, 口感非常好, 味道更一流, 我用了一半椰糖一半庶糖!
km k.丈70
肥媽，如果吾加椰汁，水的份量是否要加量？
要加返椰汁的水份
肥妈，可以用打蛋器搅匀吗？
可以，我是用打蛋器
Beautifully set Lin Go😋
多謝肥媽指教!! 預祝您新年快樂，身體健康，福恩滿溢!!
好靚呀肥媽！🥰
肥媽下次可唔可以教one person 盆菜 for vegetarians 🙏
底糕蒸得好靚呀😍 多謝肥媽教導♥️♥️教埋整馬蹄糕丫! Thank You🙏
好正呀😋😋😋😋👍👍
肥媽你好，感謝你在網上傳受大家做新年傳统食品🙆♀️我是身在澳洲的觀眾。我首次跟著你的年糕食譜做了及送給一群日间中心的長者，她們非常欣賞，在此非常感謝您🤗🙏
好靓呀！谢谢你的食谱！
肥媽 Maria Cordero
RUclips Live - January 26, 2021 Recipe English Version
Simplified Coconut Chinese New Year Cake (“Nian Gao”)
Flour Ingredients:
Glutinous rice flour - 225g
Wheat starch (“Teng Mein”) - 30g (or replace with cornflour)
Rice flour - 37g
These flours combination will not give you a sticky and hard texture. It will be soft, bouncy, and chewy the next day instead of hard and sticky.
If you wish the make the traditional version, just omit the wheat starch (“Teng Mein”) and rice flour from the recipe and the rest remain the same.
Sweetener ingredient:
Chinese dark brown sugar - 200g or about 2 slabs (break into small pieces so they melt faster)
Liquid ingredients:
Water - 210g
Coconut milk - 120g (for more intense coconut flavor you can use coconut cream)
Oil - 30g or about 2 ½ tbsp
Garnish ingredient:
Chinese red date
Other utensils:
Sifter
Spatula
Whisk
Stand mixer - optional
Balloon whisk - optional
Oiled steam proof pan for steaming
Toothpick
Foil paper or plate to cover the pan
Methods:
1. In a large mixing bowl, you MUST SIFT the glutinous flour, rice flour, wheat starch (“Teng Mein”) into the bowl and mix well. Make a well in the center. Set aside. This is your flour mixture.
2. In a cooking pot, add in Chinese dark brown sugar pieces, water, and turn on LOW heat to melt the sugar. DO NOT use high heat because it will evaporate the water.
3. Once it starts to boil, TURN OFF the heat and keep stirring to speed up the melting process.
4. Pour the melted sugar through a sifter into a large bowl to make sure there are no hard lumps of sugar left and MUST let it stand to cool to room temperature before mixing with other ingredients. Keep stirring to speed up the cooling process.
5. Once it is almost cool, add in the coconut milk. Mix well. This is your liquid mixture.
6. Add ONLY about ¼ of a cup of the liquid mixture into the well of the flour mixture prepared in Step 1.
7. Mix well with a spatula until all the liquid is absorbed into the flour. Continue with the rest of the liquid mixture by adding about ¼ cup at a time into the flour mixture and mix well before adding the next ¼ cup of liquid mixture. Be patience. ***DO NOT add all the liquid into the flour at once.***
8. Once all liquid mixture has been mixed in with the flour, give a final good mix with a whisk and making sure there is no dry flour left.
9. Add the oil and continue mixing with a whisk until the oil is well incorporated into the batter or you can use an electric stand mixer, attached with a balloon whisk, and mix until you get a smooth batter about 1 minute or so on low speed.
10. Leave the batter in the mixing bowl and let it sit and rest for about 20 minutes. This step is VERY IMPORTANT to let the flour absorbs all the liquid and moisture for even flavor and a better tasting cake. This step also replaces the traditional way of laborious kneading of the batter.
11. Preheat the steam oven to 100C (212F).
12. After 20 minutes, mix the batter again with a spatula because flour will fall to the bottom of the bowl again after a waiting period.
13. You MUST SIFT the batter again into a bowl. This will make sure you get a smooth cake after.
14. Pour the batter into an oiled steam proof pan. Tap the cake pan against the countertop. Flatten any bubbles on the top surface with a toothpick. Cover the pan with a foil paper or plate to prevent condensation drippings.
15. Steam for 1 hour to 1 ½ hour depending on the thickness of your batter in the pan. Prefer to over steam instead of under steam.
DO NOT steam on high heat to prevent bubbles formed on the top surface of your cake when done.
16. The cake is done when you stick a bamboo stick into the center of the cake and comes out clean.
17. Garnish with a red date by placing it in the center of the cake.
Thanks for the translation! I was just wondering what Deng Mein is, and then I saw your translation.😊Perfect!
Thanks for the detailed recipe and detailed procedures. Very helpful indeed.
Ppp
6
Thanks Alice!! I really miss your translation ...
題外話想問吓你后手邊旁邊嗰個係唔係垃圾箱個lid 可唔可以拆出來清洗謝謝先
肥媽好叻，祝福您身體健康，永遠開開心心，支持妳肥媽。
我細個見過娑婆整年糕，煮熱啲糖高速咁搞，覺得好難，肥媽呢個方法幾好，慢慢搞，容易好多👍🏻👍🏻我今日即刻去咗買材料整😋
肥媽，我整咗比我父母食，佢哋都讚呢個做法嘅年糕好食，我今晚教阿爸整添😋😋
好靚呀，睇完你咁清楚的教學，我都好想整，多謝肥媽
肥媽：我想問為何蒸完年糕有個淺色圈圈？
多谢肥妈，好靓个年糕。
非常喜欢看到你的煮意！
多謝肥媽！🙏🙏🙏
跟住食譜，即刻整咗😬🥰味
👍🤤
支持肥媽！我剛剛照你的配方做左年糕，真係好好食，好軟滑超正，比買的更好，謝謝你肥媽👍👍👍👏👏👏💯💯💯😀
太好了