Traditional Chinese New Year Cake (nian gao) Ingredients: 1kg glutinous rice flour (2 packs of 500g) 800g Malaysian coconut sugar (2 packs of 400g. Add more or less sugar according to personal preference) Method: 1. Add the sugar in 1 cup (250ml) of boiling water and set aside for it to dissolve. (This will take about three hours) 2. Once dissolved, boil the sugar water again and pour it into a bowl of glutinous rice flour. Mix the sugar water and glutinous rice flour with chopsticks. (Use chopsticks or a wooden spoon as the mixture will be hot.) 3. When the mixture is slightly cool, start to knead by hand. Add room temperature water and continue to knead the mixture for it to come together. All the glutinous flour should be combined, and you should hear a squelching sound as you knead. Continue to add room temperature water little by little and knead until the mixture forms ribbons when you lift your hand. 4. Coat a cake mould with oil, pour the mixture into the mould, and steam. 5. After letting cool, take it out of the the mould. Note: 1. The ancient rice cake needs to be kneaded by hand to give it its chewy and firm texture. In Chinese, this is called a 'QQ taste'. The new-style nian gao only mixes sugar water and glutinous rice flour, which is easier to make, but lacks this chewier texture. 2. Brown sugar or sucrose can be used instead of coconut sugar. If you use brown sugar, it will dissolve sugar faster. Do not use white granulated sugar, as the colour of the cake is not beautiful and there is no deep sugar flavour. 3. If you wish to change the ratio: for 500 grams of glutinous rice flour, use 360 grams of sugar.
@Margherita Hooi Depends on the depth of the cake. At least 1 hr. Check with a chopstick ,pl. If the chopstick is clear without and cake mix on it , then it is done.
Thank you for sharing your recipe. I have tried it and it's very nice. It has the chewy taste to the gao compare to new technical without kneading the dough. I'm lazy, so i used stand mixer to knead the dough. It still turned out the same. Happy Lunar New Year!
500ml hot water and aound 500ml tap water, it will depends on the weather and the flour. You have to feel if the texture of the dough by yourself. I got full recipe description in English on another video. Thank you! Happy Chinese New Year!
English Recipe please 🙏
Traditional Chinese New Year Cake (nian gao)
Ingredients:
1kg glutinous rice flour (2 packs of 500g)
800g Malaysian coconut sugar (2 packs of 400g. Add more or less sugar according to personal preference)
Method:
1. Add the sugar in 1 cup (250ml) of boiling water and set aside for it to dissolve. (This will take about three hours)
2. Once dissolved, boil the sugar water again and pour it into a bowl of glutinous rice flour. Mix the sugar water and glutinous rice flour with chopsticks. (Use chopsticks or a wooden spoon as the mixture will be hot.)
3. When the mixture is slightly cool, start to knead by hand. Add room temperature water and continue to knead the mixture for it to come together. All the glutinous flour should be combined, and you should hear a squelching sound as you knead. Continue to add room temperature water little by little and knead until the mixture forms ribbons when you lift your hand.
4. Coat a cake mould with oil, pour the mixture into the mould, and steam.
5. After letting cool, take it out of the the mould.
Note:
1. The ancient rice cake needs to be kneaded by hand to give it its chewy and firm texture. In Chinese, this is called a 'QQ taste'. The new-style nian gao only mixes sugar water and glutinous rice flour, which is easier to make, but lacks this chewier texture.
2. Brown sugar or sucrose can be used instead of coconut sugar. If you use brown sugar, it will dissolve sugar faster. Do not use white granulated sugar, as the colour of the cake is not beautiful and there is no deep sugar flavour.
3. If you wish to change the ratio: for 500 grams of glutinous rice flour, use 360 grams of sugar.
Thank you for the English recipe. 😊👍 How long do you steam them for?
@Margherita Hooi Depends on the depth of the cake. At least 1 hr. Check with a chopstick ,pl. If the chopstick is clear without and cake mix on it , then it is done.
@@-jingjingkitchen7045 Thank you. 😊
@Margherita Hooi Enjoy your cake ! Happy chinese new year!
Wow！貞姐，妳好！終於可以睇到真正古法年糕制作，妳的做法令我想起兒時媽媽做既方法一樣，係咁用手力搓，這個古法蒸年糕好有咬口好煙韌，多謝妳分享制作方法，兒時食既記憶吾單止番黎還可以跟住妳做，貞姐好多謝妳，祝妳新年快樂，萬事如意及身體健康！👏👏👍👍👍👍🙏🙏🙏🥰🥰🥰🥰
謝謝! 祝您和家人健康、平安，福杯滿溢!
貞姐，好多謝妳分享‼🙏🙏👍👍👍❤️❤️❤️🧧🧧🧧🧧🧧🧧🧧🎈🎈🎈
廚師機可以用低速幫助省力高效，就算不能全部解决，三份一忙一定可以的
古法年糕好 吃証嘢，谢谢分享。👍祝大姐新年快乐，万事如意，吉祥如意，身体健康。
謝謝你！也祝願你和家人安康！
I used your recipe but used a stand mixer and it turned out really nicely!! thank you for sharing your recipe!!
Does it chewy?
@@-jingjingkitchen7045 yes very chewy!!
Happy Chinese New Year! All the best to you and your family!
@@-jingjingkitchen7045 thank you & a Happy & healthy year of the rabbit to you & your family!
谢谢分享，good
Thank you for sharing your recipe. I have tried it and it's very nice. It has the chewy taste to the gao compare to new technical without kneading the dough.
I'm lazy, so i used stand mixer to knead the dough. It still turned out the same.
Happy Lunar New Year!
Happy Lunar New Year. All the best to you and your family.
@@-jingjingkitchen7045 Thank you. Kung Hei Fat Choy!
@@fionaly7703 All the best to you and your family in the year of Tiger.
We chop the Gula Malaka into small pieces so can melt fast. I'm doing the same method too.
貞姐 妳好 我在2020年尾睇到你的古法年榚視頻 第一次跟著貞姐學做 家人說好食😋在此多謝貞姐😊🙏祝妳及家人新年愉快！身體健康！👍👍
謝謝欣賞!
感恩，講解示範得很清楚，完全發揮了愛心凝聚在年糕裡，谢谢!祝牛年快樂健康！
Oo
Can you tell me where can I get those molds you used on this video? Can I get it online?
Sure, Taobao or eBay.
Aliexpress too.
我都是這樣做年糕，我還加紅豆。
好主意！
大师，你不加粘粉或澄粉会否太软身？？
豈敢當大師。失禮！失禮。
不會的。年糕蒸好後，冷卻脱模。放涼後會變硬。(我住南半球要放雪櫃)食時切件沾蛋浆煎軟吃，有煙靱口感的。
@@-jingjingkitchen7045 那想请教下，他们有些加粘粉有些澄面是什么原因？
@@chichiu1982 我估計是省卻了搓粉時間。因用熟水搓粉会令起筋，達煙靱效果。
would you be able to use a stand mixer to knead?
謝謝分享～很好做法👍
好正呀！ 真係好想食呀！我唔咁整怕煮唔成呀！ 而家買個的無一間好食的、 細個時嫲嫲自已整好回味囉😭👍👍👍🙏🙏🙏見到當食左啦😜
我都好懷念小時候，媽媽好緊張安排做過年食品，有角仔、中/西式糖環、蛋散、茶泡及各式糕點，非常喜慶。
@@-jingjingkitchen7045)
@@-jingjingkitchen7045 我媽媽都是一樣，好懷念那些歲月，忙著準備賀年糕點，角仔，蛋散，煎堆，茶泡好好食，但要好多功夫，切到手軟，多謝分享古法年糕，這是我媽媽唯一不會蒸的糕，祝新春快樂，萬事如意😊
椰奶會否令糕變杰？用200ml椰奶是否生水減200ml? 若糕凍左後先發覺未熟，可否返蒸？
椰奶可替代水，水量因椰奶份量減少。粉浆以可以顺暢下滴為準。可以番蒸。但小心加了椰奶，糕易变壞，必需儘快吃完及記緊放雪櫃。
@@-jingjingkitchen7045年糕切勿蒸唔熟
返蒸，很影响该年运程，
Thank you for sharing sharing your yummy recipe
Thanks for liking
Tq teacher for sharing. Can I have English ?
English menu is provided, scroll down, and you can find it .
多謝妳的分享！一定好好吃😋
為家人所流的汗水是值得的！
可以有better way
Looks really good.
那椰糖可以切成薄片或小块就更快溶解
我冇試過，會太硬，難切嗎？
媽媽教前一晚溶糖。上一代做準備是慢活的，我們這一代甚麽都要快，所以才有新式年糕推出。將糖水與粉攪匀、過篩便蒸，省卻了最艱辛但卻是年糕的精粹~煙韌。
不過，不同年代所接收的不同，所以媽媽接受不了冰皮月餅。相反，年青一代認為冰皮月餅才是月餅。這就是代溝了。
@@-jingjingkitchen7045 不会太硬的,我住在马来西亚,我们都会这样切小块,你可以试试....
耶糖可以打碎，鍾碎，煮就會快d.
留意有更好的示範短片
我媽咪都係好像你的方法呀！真心兒時回憶返晒喙，謝謝你啊！我-定试下😃
這就是我拍製的目的。趁我還有能力時，留下食譜，方便下一代尋回兒時味道。
份量吾清吾楚
唔好意思。請參考Description.
👏🏻👍🏻🙏🏻
absolutely delicious 🤤
Thank you very much for your appreciation.
@@-jingjingkitchen7045 no problem 😉 keep them great videos coming…i enjoy all your videos
@@imsoooimpresssss4574 Thank you very much. I Just plan to retire.
080
謝謝您！已買好材料,今日會跟着步驟去做
成功,味道好好,可是,已掃了油,脫模還是有點困難
貞貞，有沒有試過用搓麵粉機mixer代替人力，製成品口感分別大嗎？
sorry, 沒有試過。相信可以代替熟水部份及初期生水部份。不過，估計成粉團後用手再搓才可增加煙靭度。可以試試。
@@-jingjingkitchen7045
貞貞，我意思是把所有乾粉放在搓麵粉機 mixer 內，然後續漸倒入糖水，machine在混行中,熟水放完後，再漸漸加入生水，機器代你搓粉，機器一路混行，減免人力，以免你手痛！至完成為止。
古代沒有機器輔助，什麼都是人力，現代可以用機器代勞。
你可以試試！
年糕是圓形，不是這樣
口水多过茶
How many ml of water ?
500ml hot water and aound 500ml tap water, it will depends on the weather and the flour. You have to feel if the texture of the dough by yourself. I got full recipe description in English on another video.
Thank you! Happy Chinese New Year!
用廚師機可以幫助搓既效果嗎？
相信不一樣，因沒有搓揉作用。不過，你可以試試。
請問下做年糕嘅魚同金元寶盤 在邊度買👍👍
烘焙用品公司。如I Love Cake 地址
:灣仔道188號地下H2號鋪 ,Twins Co. ，Cakes Library等都會有。去買前先打電話，肯定有貨才去吧！
@@-jingjingkitchen7045 Thx👍👍👍👍🍻🍻
@@-jingjingkitchen7045 我要买，可以寄来马来西亚吗？
@@chongahmen5448 淘寶有呀!
@@chongahmen5448
到淘寶買啦! m.intl.taobao.com/search/search.html?spm=a21wu.23452756.header-bar.3.345a1825QurEuS
I need English subtitles plz mama ko
Thanks for your advise! Will do this on next video.
@@-jingjingkitchen7045 Hahaha no it's fine. I can appreciate the cooking without needing the words ♥
Very nice recepi.
揼碎啲糖 十分鐘搞掂 三粒鐘 誇張
用蔗片糖快D，黑糖最快。若肯對住爐火，則加熱最快，但小心滾瀉。
阿姨妳好。請問不知道為什麼我蒸年糕時它會流失一些
對不起，不太明白。你是指年糕的粉漿量蒸後少了？
通常蒸完時，糕身會脹起。放涼後糕身會稍縮。
@@-jingjingkitchen7045 對了，漿量蒸後少了一半，不知道是什麼原因
生水大概加多少﹖
我明白感覺一下會知道要不要多加，但想要一個大概的idea參考下
約500ml
@@-jingjingkitchen7045 謝謝你！明件挑戰看看！
Yes thanks sharing
我想知什樣起元宝，因為我失敗，起唔到
要先掃油入元宝模
無份量，新手學唔到野，不推薦，跟本跟不到
我都覺得係，都唔知甜味啱唔啱
@@chanlue2242甜度随各人，喜甜多放些，不过平时没入厨房差好远的
Aunty,请问两包糯米粉加起来共500g吗？
500克一包，兩包1公斤，謝謝查詢！
开场白很唠叨。🤦♂️
貞姐，你好，
請问可以用椰奶代替水可以嗎？
是否可以用些登麵粉？
椰奶可代替水，但小心年糕易變壞。
喜歡加澄麵或什麽材料都可以，只要做的及吃的喜歡便可。
@@-jingjingkitchen7045 thanks
@@-jingjingkitchen7045 thanks 😊
老师金元宝膜型在那里买?
借分享，謝謝你
不推薦
你好呀早晨我想知道水總共係幾多個gram
為方便你，我計算如下：
兩包糯米粉500克Ⅹ2，720克糖溶在500亳升熱水中，成為775毫升熱糖水。另生水500毫升。
水份量因天氣冷熱、潮濕會有影响。
預祝新年快樂，謝謝！
前半段开粉是老媽的做法，但後半步蒸糕時間太短以至浪万費手功
糕模小，不用蒸太久。若用傳統年糕盆則需時一小時以上，視乎糕盆大小了。
hi hi, good to see you here. :))))
感恩🙏🏻
😌 good 😌
Thank you!
nin4 gou1
bạn ơi, dịch tiếng Việt đi bạn,
五吏讲甘多
不必再加水了，加你的口水已经足够有余了，谁人敢吃这盘年糕？？？
新手係跟唔到，無份量，全是感覺，係幫唔到大家
對不起! 有關食譜在視頻下面。
太多廢話
,
Pppp0ppppppppppppppppp