Enjoying our content? Join the Canto Cooking Club - bit.ly/3HIeQGe Support us on Patreon - www.patreon.com/madewithlau Follow the recipe on our blog! madewithlau.com/recipes/nian-gao-red-bean What'd you think of the recipe? Let us know what other dishes you'd like to see next!
Good shit. With the generation gap, I feel like a lot of ABC's don't get taught these recipes so it is easy to get lost in history. I have a feeling your channel is going to be reference a lot by ABC's who can't type/read Chinese like me, and also will be playing a big role in preservation of Cantonese culture. Would love to see what your dad's recipe is for Chinese herbal soup or dumplings.
Thank you for the Nian gao cake recipe. Would like to see either tang yuan, fa gao, xiao long bao, egg tart, pineapple cake especially for this coming Cny.
Your English narration n your dad’s Tao Shan Cantonese are so cheerful. Nice to see your family sitting together n your mom passing down the Chinese heritage.
How is your dad soooo cute? as well as talented and generous with his knowledge? I love his little soing-songs to himself as he's sprinkling the nuts and seeds and his dramation orchestra for the unveiling of the cake. Gung Hei Fat Choy!
I love that daddy Lau explains to us the symbolism of the items we put on the dish. This wasn't explained to me growing up and due to some language barriers, I don't think I would've understood either! This is so great and it makes me appreciate these special dishes even more! Happy lunar new year to you and your family!
Happy New Year to you and your family Evelyn! So glad to hear you enjoyed learning my dad talk about the different symbolism. So many interesting details even I didn't fully realize until we made this video together!
I agree. I love the symbolisms of all the Chinese New Year dishes that we eat when we celebrate. It truly makes me so appreciative of our ancestry and Chinese culture.
Thank you so much Jennie! We are so grateful that you found our channel 🙏🏼❤️ Happy New Year to you and your family. We can’t wait to continue sharing many more recipes with you! 🥰
Thanks again for bringing the Chinese culture to the world! I was born and raised in a small island called Mauritius (with a Chinese background). I grew up eating this during Chinese New Year, my grandparents used to make this but with a Mauritius twist. I hope I make them proud by making this myself just to keep the tradition. Your channel is just amazing!
Wow thanks so much Kendra! So glad you found us and are enjoying our videos. What's the Mauritius twist they had on this dish? Would love to hear, it sounds like it would be tasty!
@@MadeWithLau We add orange zest in the batter and we call it "wax cake" because its consistency is like wax 😅😂 and as for the fried sesame balls (jian dui), we add sweet potatoes. That's what I call the 'mauritius twist' Thank you for asking. I'm glad I'm able to share this 🥰
I just found your channel today. Love listening to your papa speak Cantonese - music to my ears and brings back childhood memories of my grandmother! Thanks for sharing your family recipes, traditions and stories!
It's an honor to hear that our videos remind you of your loved ones. Food is so connected with family and memories.We can’t wait to continue sharing many more recipes with you and hope that each new video bring back even more happy memories. Happy New Year to you and your family ❤️
I followed this recipe and added toasted coconut. My Mom is a tough customer and she even approved. I always hated this cake, but it taste so much better making this at home . Thanks for your channel!
I loved when dad lau sang’Ta Da!’, like three times. So cute it made me laugh.And how the baby in his lap was kissing his face after at the meal. And how your mother is contributed .I fell in love with your adorable family. Keep up the good work.
I like to watch daddy lay’s because he is practical and 100% results. Also his grandson is so so cute and 好靈精！I also like the surprise trip to Hawaii. Ronnie, keep up the good work 🎉
I can't wait to cut the recipe in half and try it! My grandmother always used used aluminum pie plates for hers and it came out perfectly. I think I will leave out the red beans (my brother haaaates them) but I love sesame seeds and walnuts on top! Thank you so much for getting us this recipe early before New Years! Thanks so much for asking him about how to make smaller portions for 1-2 people, it can be hard to find cantonese recipes for smaller serving sizes since recipes are usually meant to feed a family, lol. My mom still finds it impossible to make food for less than 4 people even if there are just two of us eating!
Haha totally. This year will be nice to know how to make smaller batches (and if not leftovers are always good 😆). Dad does it in the aluminum pie plates too, just wasn't as IG worthy lol. If you leave out the red beans you can try to do a dark brown sugar if you want the darker brown look (the red beans make ours darker) or go with a light brown sugar if you don't mind the lighter cooler. Can't wait for you to try it and let us know what you think! Happy New Year to you and your family 🧧
This is the best recipe for Nian Gao on RUclips. It is simple and delicious. Thanks for sharing. If I want to replace azuki beans with ready to use azuki bean paste do I need to add more water?
Just finished eating the 年糕 made with this recipe. I have been making it for many years and will use this recipe going forward. The level of sweetness is perfect, the small amount of regular rice flour perfects the texture and ease of cutting. 謝謝劉先生， 祝您們全家人新年快樂，身體健康，萬事如意！
Oh wow incredible! We are so grateful to hear that you enjoyed the recipe that much. Happy New Year to you and your family and we can't wait to share many more recipes with you in the future!
Thank you so much for showing us great Cantonese dishes. Love the way your dad shows every step. Please ask your dad to show us how to make 腸粉 with meat or no meat . Thank you much again.
I made this for the Lunar New Year and it turned out great! I skipped the red bean and it was still yummy. I typically slice up the niangao to dip in egg and then pan fry. The texture of the niangao is great: not too sticky, not too stiff...just perfect for slicing into strips. Thanks for an easy, fantastic recipe!
Oh wonderful! We are so happy to hear that Laura. So glad the taste and texture turned out great. Also glad that it was perfect for slicing and pan frying in the egg 😋 Happy New Year to you and your family and we can't wait to share many more recipes with you in the future!
Yay! So grateful that your gf found our channel and tried out our recipe! We are so happy to hear that you both enjoyed it and we can't wait to continue sharing more with you ❤️
I didn't enjoy it the one time I had it as a kid 20 years ago, but I'd love nothing more than to have this again! And what's a better second chance than another great recipe of Daddy Lau's?
the way your dad explaining how to process the rice to a rice flour is so adorable. trying it before and i got a blister because we are using our hand to pounding the rice like a traditional mochi cake process in Japan 😅
I cooked this today. It is outside the house, 2 degree celsius to fast cool. Your dad said not to put in the fridge. H Got to follow his instructions to the T 😀
Greetings from sunny northwestern Minnesota. This is the first time that I have ever heard of a new year cake. Being that our parents were originally from Hoisan maybe this is a Cantonese tradition. Anyways Gong hay faht toi.
it's not yet CNY (2023), but I stumbled upon this channel this morning, and I can't wait to try all the different (sweetor savory) cake recipes come CNY again. thanks for sharing & for the subtitles. will check out the recipes on the website (ideally, hoping recipes posted will include both US & metric measurement). oh, Q: I don't have a large steamer, the diff cake mixture can be cooked / steamed in a Tatung rice cooker, no?!
Thank you so very much for this vlog! I am revisiting it from last year. I will be making this tomorrow. Thank you for all the CNY traditional foods! It is so welcoming to have a RUclips channel that we can come to that is more geared toward ABC Guangdong backgrounds. Your vlogs are informative and give us insight into our food and culture. Health and Happiness to the Lau Family!
Happy Chinese New Year! Thank you for sharing. My mom also like to coat the plain niao gao with scrambled egg [ like in French toast ] and fry it that way.
Wow, 4 hours of making rice flour! That's so labour-intensive! It's interesting because I've never eaten or seen 年糕 with red beans before. My mom bought all the 紅豆年糕 that we would eat for Lunar New Year but she would make her own turnip cake (she hated making it lol! She only made it because my paternal grandma would ask her to). She had a different way to fry it, she would dip the slices in beaten egg before pan frying because it makes the slices less likely to stick together and she wouldn't need to use as much oil. It would be neat if Daddy and Mommy Lau could explain the different kinds of 年糕. I've seen so many new flavours lately!
So many different flavours! We've never made the kind with egg but have seen and heard about it. Sounds really yummy too. Haha turnip cake is another must in our family for New Year too. It is quite a bit of work. Hoping to learn how to make my dad's recipe soon because I like it so much. It really is incredible how much time and effort they put into making the rice flour. Really makes you appreciate the dish and the love behind it. If you try with red beans you'll have to let us know what you think 😄
This is perfect! Especially since I don't get to spend the holiday at home, I need to learn how to make these dishes on my own this year. Happy new year to the fam!
Oh yay! We are so happy to hear that Karren. Thanks so much for trying our recipe! Happy New Year to you and your family. We can't wait to continue sharing more with you this year ❤️
Thanks for the video and sharing this recipe. I gave it a try today and came out great. Very easy and delicious, better than any version from the supermarket here in Canada!
Some of the Chinese restaurants sell theirs for New Years. My absolute favourite is made by Summit Gardens restaurant in Mississauga, Ontario.The pan was still warm when we picked it up, we devoured it!
It's not CNY anymore, but I'm still making this! Nian gao is my favorite - especially with red bean. Great tip to mix some rice powder with the glutinous rice powder! Also, thank you for explaining the symbolism of the decorations.
You are most welcome! Thank you for watching @monkiecher and happy to hear you are enjoying this year round! Hope your New Year is off to a great start ❤️
Thanks for sharing this recipe. My family makes the traditional version - freshly ground glutinous rice flour with granulated white sugar (ratio 1:1) and is steamed for over 12 hours. By the time it's done, it comes out brown because the sugar would have caramelized.
@@MadeWithLau Haha... I don't think I'll be making any soon. When I was small living in a village, the lin gou was made by filling the lin gou mixture into banana-leaf or "glass paper"-lined empty tin cans (usually lychee or longan). They were then piled into layers in a huge wok and steamed using firewood. When we moved into a flat later, we used a gas burner instead but it still took that long. There's a lot of work, including monitoring the fire because too high a fire can cause the lin gou to boil over and make a mess. Of course you've got to check that the wok does not dry out so need to top up with boiling water regularly. My mom and aunt used to say that using brown sugar is a short-cut to getting the brown colour but the taste is different. :-)
@@sdla690 My family used white cane sugar and using steam to create the caramelization so it does need a long time. Towards the end of the cooking time, my mom will use a chopstick to stir the lin gou to ensure it's well mixed and also to make sure the surface appears smooth. It's too soft to eat and is usually left out to "dry" and harden for a few days before being removed from the tin containers. It will continue to harden. Yes, they are usually cut into pieces, sandwiched in between two slices of sweet potatoes or yam/taro, dipped into a batter and deep fried. Yum! Some people just steam the cut slices.
Thank you for this recipe! My chopstick came out not completely clean with some cake mixture sticking to it but I cooked it for 1.5 hours, does it need more time?
I always see these at the store with scary preservatives and it's never that same taste as I remember. Going to give this a try! I have two questions after reading the recipe on your page. 1. Can you use peanut oil instead of olive oil? 2. What size cake pan can accommodate this recipe? It looks like an 8" round cake pan. Love the content and learning all the recipes I love to eat. Thank you Lau family! ❤🍊🧧🎆 Gong Hay Fat Choy!
Another great video. My family never made red bean cake for new years. We made shrimp chips, fat gau, deep fried bean thread noodles and soybean sticks. Always some tangerines with leaves on them on top
Ohhhhh those all sound so good! I don't remember my dad making shrimp chips but I loved those when we went out to eat. And yes tangerines with leaves on them is a must 😆
Thanks so much Kelley! Thanks so much for watching and leaving us this kind message. Happy Lunar New Year to you! Wishing you happiness and blessings 🧧
Thanks for another great recipe! I love that there are actual measurements! I am planning on making this next week too! Question: Are all of these new year's dishes supposed to be made and eaten on Chinese New Year's Eve? Or are some made for CNY Eve and some on CNY Day?
Great question! All of the recipes we've shared so far are made for CNY Eve (at least that's how we do it in our family). On CNY Day one dish that we will have that's very popular is 罗汉斋 (luo han zhai in Mandarin or lo han jai in Cantonese). Good luck with all your cooking this week! You'll have to show us your spread 😍
Thank you for the video and explanation. It brings back memories where I used to help my aunt grind rice using the big stones ( I don't know what is it called), then gather the grinded liquid rice flour into a bag, tie it up and press it with the stones to remove the liquid and later use the wet rice flour to make tung yuen coloured balls.
In Hawaii they don't cook with the red bean but I really like that your dad does--it's like he kicks it up a notch! I will have to try making it your dad's way. Our daughter loves it pan fried with the crispy skin on the outside. Yum!
such fascinating stories and how the flour was made back then. i hardly know the difference between the glutinous rice and rice flour. always intimidate by it. but now with covid, i can't rely on family gathering to eat these home made traditional dishes anymore. thanks for this video to demystify the process. can daddy lau also teach us how to make 湯圓?
We are so grateful that you found our channel and to be able to share these recipes with you! ❤️ Yes we love 湯圓 in our house! We can't wait to film that recipe! Thanks so much for your support :)
Great question! I did some digging at other recipes and it looks like in place of regular rice flour that's totally fine. You just would for sure want to keep the glutinous rice flour as in the original recipe. If you make let us know what you think!
Yes, lots of people do that way! We've heard that the eggs makes it so you don't have to use as much oil. In our family we like taste when it's been pan fried with oil 😆
Thank you so much Phirrup! Happy Chinese New Year to you and your family as well! Appreciate you watching this video and hope you have a wonderful celebration this week 🥳
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Follow the recipe on our blog! madewithlau.com/recipes/nian-gao-red-bean
What'd you think of the recipe? Let us know what other dishes you'd like to see next!
Good shit. With the generation gap, I feel like a lot of ABC's don't get taught these recipes so it is easy to get lost in history. I have a feeling your channel is going to be reference a lot by ABC's who can't type/read Chinese like me, and also will be playing a big role in preservation of Cantonese culture. Would love to see what your dad's recipe is for Chinese herbal soup or dumplings.
Thank you for the Nian gao cake recipe. Would like to see either tang yuan, fa gao, xiao long bao, egg tart, pineapple cake especially for this coming Cny.
A
Q
T #sz @@MegaHakii
Your English narration n your dad’s Tao Shan Cantonese are so cheerful. Nice to see your family sitting together n your mom passing down the Chinese heritage.
Thanks so much! Really happy to hear that you enjoy the family portion of the meal and my parents passing down the Chinese heritage :)
I love your Dad, but I just adore your Mom. What wonderful people and wisdom!
How is your dad soooo cute? as well as talented and generous with his knowledge? I love his little soing-songs to himself as he's sprinkling the nuts and seeds and his dramation orchestra for the unveiling of the cake. Gung Hei Fat Choy!
I love that daddy Lau explains to us the symbolism of the items we put on the dish. This wasn't explained to me growing up and due to some language barriers, I don't think I would've understood either! This is so great and it makes me appreciate these special dishes even more! Happy lunar new year to you and your family!
Happy New Year to you and your family Evelyn! So glad to hear you enjoyed learning my dad talk about the different symbolism. So many interesting details even I didn't fully realize until we made this video together!
Symbolism here represents good wish. Daddy and mommy Lau clearly is wishing someone to have a long happy marriage here with the walnut and dates.
I agree. I love the symbolisms of all the Chinese New Year dishes that we eat when we celebrate. It truly makes me so appreciative of our ancestry and Chinese culture.
Your dad is so adorable 🥰
I can hear the joy in his voice when he prepares the food for his loved ones 😋🥰❣️
Thank you for sharing your recipes 👍🏼❣️
Thank you so much Jennie! We are so grateful that you found our channel 🙏🏼❤️ Happy New Year to you and your family. We can’t wait to continue sharing many more recipes with you! 🥰
Thanks again for bringing the Chinese culture to the world! I was born and raised in a small island called Mauritius (with a Chinese background). I grew up eating this during Chinese New Year, my grandparents used to make this but with a Mauritius twist. I hope I make them proud by making this myself just to keep the tradition. Your channel is just amazing!
Wow thanks so much Kendra! So glad you found us and are enjoying our videos. What's the Mauritius twist they had on this dish? Would love to hear, it sounds like it would be tasty!
@@MadeWithLau We add orange zest in the batter and we call it "wax cake" because its consistency is like wax 😅😂 and as for the fried sesame balls (jian dui), we add sweet potatoes. That's what I call the 'mauritius twist' Thank you for asking. I'm glad I'm able to share this 🥰
Oh yum all of this sounds so yummy! Wish we were having all of these for dessert tonight 😋
I just found your channel today. Love listening to your papa speak Cantonese - music to my ears and brings back childhood memories of my grandmother! Thanks for sharing your family recipes, traditions and stories!
It's an honor to hear that our videos remind you of your loved ones. Food is so connected with family and memories.We can’t wait to continue sharing many more recipes with you and hope that each new video bring back even more happy memories. Happy New Year to you and your family ❤️
I followed this recipe and added toasted coconut. My Mom is a tough customer and she even approved. I always hated this cake, but it taste so much better making this at home . Thanks for your channel!
I loved when dad lau sang’Ta Da!’, like three times. So cute it made me laugh.And how the baby in his lap was kissing his face after at the meal. And how your mother is contributed .I fell in love with your adorable family. Keep up the good work.
🥰🥰 aw we are so happy to hear that Christy! We are so grateful you found our channel and are enjoying watching our family!
Uncle is so funny , making the entrance sound( lifting the cover).😁😄🤩
Uncle Lau is the best OG kinda family guy! The best
嗨. 您好. 中國新年又快到了. 在我國家菲律賓我們也有自己的年糕. 福建話/閩語稱'甜粿 (Ti-Kue/Ti-Ke). ' 菲語稱Tikoy. 我要祝您恭喜發財, 萬事如意!
非常感謝您的支持和祝福！老劉祝福您闔家新年快樂！身體健康！萬事如意！
I like to watch daddy lay’s because he is practical and 100% results. Also his grandson is so so cute and 好靈精！I also like the surprise trip to Hawaii. Ronnie, keep up the good work 🎉
Sorry typing error; it should be daddy Lau !
One of the best resipi Nian Gao. Great for introducing n bringing back our Chinese culture to younger generation. Love fr Malaysia
My favorite episode yet! Thanks for sharing and your baby is the cutest!
Oh wow! Yay, thanks so much Daisy. We are so happy to hear that you enjoyed this episode! Happy New Year from our family to yours 🧧
👍🏿
I can't wait to cut the recipe in half and try it! My grandmother always used used aluminum pie plates for hers and it came out perfectly. I think I will leave out the red beans (my brother haaaates them) but I love sesame seeds and walnuts on top! Thank you so much for getting us this recipe early before New Years! Thanks so much for asking him about how to make smaller portions for 1-2 people, it can be hard to find cantonese recipes for smaller serving sizes since recipes are usually meant to feed a family, lol. My mom still finds it impossible to make food for less than 4 people even if there are just two of us eating!
Haha totally. This year will be nice to know how to make smaller batches (and if not leftovers are always good 😆). Dad does it in the aluminum pie plates too, just wasn't as IG worthy lol. If you leave out the red beans you can try to do a dark brown sugar if you want the darker brown look (the red beans make ours darker) or go with a light brown sugar if you don't mind the lighter cooler. Can't wait for you to try it and let us know what you think! Happy New Year to you and your family 🧧
i love how he said "du du dun du du dun" hahaha! i want to try this recipe!
This is the best recipe for Nian Gao on RUclips. It is simple and delicious. Thanks for sharing.
If I want to replace azuki beans with ready to use azuki bean paste do I need to add more water?
Just finished eating the 年糕 made with this recipe. I have been making it for many years and will use this recipe going forward. The level of sweetness is perfect, the small amount of regular rice flour perfects the texture and ease of cutting. 謝謝劉先生， 祝您們全家人新年快樂，身體健康，萬事如意！
Oh wow incredible! We are so grateful to hear that you enjoyed the recipe that much. Happy New Year to you and your family and we can't wait to share many more recipes with you in the future!
it's so cute he's so happy making it
好好意思🎊🎉👍
非常感謝您的支持！老劉㊗️您及家人健康平安！新年快樂！
Thank you so much for showing us great Cantonese dishes. Love the way your dad shows every step. Please ask your dad to show us how to make 腸粉 with meat or no meat . Thank you much again.
Oh yum! Will add to our list of suggestions Annie 😋 Thanks so much for the suggestion and also your kind words about dad!
I made this for the Lunar New Year and it turned out great! I skipped the red bean and it was still yummy. I typically slice up the niangao to dip in egg and then pan fry. The texture of the niangao is great: not too sticky, not too stiff...just perfect for slicing into strips. Thanks for an easy, fantastic recipe!
Oh wonderful! We are so happy to hear that Laura. So glad the taste and texture turned out great. Also glad that it was perfect for slicing and pan frying in the egg 😋 Happy New Year to you and your family and we can't wait to share many more recipes with you in the future!
Bravo Chef Lau! Your posts are excellent. I have learned so much. You should put a book together. Thank you for sharing.
Love papa Lau & mama Lau explains the symbolism on the ingredients. Absolutely love your family & channel💕
My gf watched this and made some today and it was soooo good
Yay! So grateful that your gf found our channel and tried out our recipe! We are so happy to hear that you both enjoyed it and we can't wait to continue sharing more with you ❤️
Thank you sharing video love dad his so cute ,wish you and Family have a wonderful New Year 🎉
I made this recipe a few times. Delicious!
多谢 刘老先生和刘先生家的广东人菜谱，Tq 🌻祝你们生活愉快 安康🌻🌒
不用客氣，非常感谢您的支持和祝福！老刘衷心祝愿您和家人平安吉祥！生活愉快！
I didn't enjoy it the one time I had it as a kid 20 years ago, but I'd love nothing more than to have this again!
And what's a better second chance than another great recipe of Daddy Lau's?
the way your dad explaining how to process the rice to a rice flour is so adorable. trying it before and i got a blister because we are using our hand to pounding the rice like a traditional mochi cake process in Japan 😅
Haha oh man yes mochi pounding takes so much power! Glad you enjoyed hearing dad explain the process 🙌❤️
Happy Chinese New Year! Thank you for sharing.
I found your channel 3 days ago. Your papa is so cute. Loving every recipe. Thank you for sharing.
Thanks you! We appreciate you watching and can't wait to share many more recipes with you ❤️
O... So much passion in his cooking. So generous in his sharing and full of charisma. ❤❤❤. Will definitely try this cake.
Can't wait for you to try! So happy you can see dad's passion for cooking. So grateful to him 🙇🏻♂️❤️
I cooked this today. It is outside the house, 2 degree celsius to fast cool. Your dad said not to put in the fridge. H
Got to follow his instructions to the T 😀
18:36 Very sweet how your dad urged your mom to eat up before the food got cold. 😊
🥰🥰 Love seeing those little moment.
I followed this recipe and made for CNY get together. Came out well. Thank you.❤
Number one teacher Mr Lau👌
Greetings from sunny northwestern Minnesota. This is the first time that I have ever heard of a new year cake. Being that our parents were originally from Hoisan maybe this is a Cantonese tradition. Anyways Gong hay faht toi.
it's not yet CNY (2023), but I stumbled upon this channel this morning, and I can't wait to try all the different (sweetor savory) cake recipes come CNY again. thanks for sharing & for the subtitles. will check out the recipes on the website (ideally, hoping recipes posted will include both US & metric measurement). oh, Q: I don't have a large steamer, the diff cake mixture can be cooked / steamed in a Tatung rice cooker, no?!
Thank you so very much for this vlog! I am revisiting it from last year. I will be making this tomorrow. Thank you for all the CNY traditional foods! It is so welcoming to have a RUclips channel that we can come to that is more geared toward ABC Guangdong backgrounds. Your vlogs are informative and give us insight into our food and culture. Health and Happiness to the Lau Family!
Happy Chinese New Year! Thank you for sharing. My mom also like to coat the plain niao gao with scrambled egg [ like in French toast ] and fry it that way.
Yum we did that a few days ago and it was super tasty. Happy Chinese New Year to you and your family! Thanks for watching and supporting our channel!
Thanks for your sharing! Love from Vietnam
Wow, 4 hours of making rice flour! That's so labour-intensive! It's interesting because I've never eaten or seen 年糕 with red beans before.
My mom bought all the 紅豆年糕 that we would eat for Lunar New Year but she would make her own turnip cake (she hated making it lol! She only made it because my paternal grandma would ask her to). She had a different way to fry it, she would dip the slices in beaten egg before pan frying because it makes the slices less likely to stick together and she wouldn't need to use as much oil.
It would be neat if Daddy and Mommy Lau could explain the different kinds of 年糕. I've seen so many new flavours lately!
So many different flavours! We've never made the kind with egg but have seen and heard about it. Sounds really yummy too. Haha turnip cake is another must in our family for New Year too. It is quite a bit of work. Hoping to learn how to make my dad's recipe soon because I like it so much. It really is incredible how much time and effort they put into making the rice flour. Really makes you appreciate the dish and the love behind it. If you try with red beans you'll have to let us know what you think 😄
My mum fries it differently too. She sandwiches the Nian Gao between 2 slices of sweet potatoes, dips it in beaten egg then pan fries them.
Love the recipe, I can't wait to try it out! I did have a question, what size pan should be used while following the recipe as is? Thanks!
Thank you for this. I’d like to try to make a plain version
8:32 劉爸講食物吉祥話的時候，真是滿滿的熟悉感。另外年糕有裹麵粉下去炸的作法，更好吃，有點像fried snickers bar的感覺。外脆內軟
十分感謝您的支持和指教！老劉祝您和家人健康喜樂！
This is perfect! Especially since I don't get to spend the holiday at home, I need to learn how to make these dishes on my own this year. Happy new year to the fam!
Oh yay! We are so happy to hear that Karren. Thanks so much for trying our recipe! Happy New Year to you and your family. We can't wait to continue sharing more with you this year ❤️
Hello Karen how are you doing?
This is such a quality video! I’m picky about nuts in my desserts but it was a lovely watch either way ❤
Thanks for the video and sharing this recipe. I gave it a try today and came out great. Very easy and delicious, better than any version from the supermarket here in Canada!
Some of the Chinese restaurants sell theirs for New Years. My absolute favourite is made by Summit Gardens restaurant in Mississauga, Ontario.The pan was still warm when we picked it up, we devoured it!
Yum that sounds delicious Rosie!
Oh yay!! That makes us so happy to hear Jonathan! Hope it's something you'll look forward to making every year 🥰
It's not CNY anymore, but I'm still making this! Nian gao is my favorite - especially with red bean. Great tip to mix some rice powder with the glutinous rice powder! Also, thank you for explaining the symbolism of the decorations.
You are most welcome! Thank you for watching @monkiecher and happy to hear you are enjoying this year round! Hope your New Year is off to a great start ❤️
Thanks! I made my first red bean cake today!
Thanks for sharing this recipe. My family makes the traditional version - freshly ground glutinous rice flour with granulated white sugar (ratio 1:1) and is steamed for over 12 hours. By the time it's done, it comes out brown because the sugar would have caramelized.
Wow steamed for over 12 hours. That sounds fantastic. Hope you will be making and enjoying this year! 😋😋😋
@@MadeWithLau Haha... I don't think I'll be making any soon. When I was small living in a village, the lin gou was made by filling the lin gou mixture into banana-leaf or "glass paper"-lined empty tin cans (usually lychee or longan). They were then piled into layers in a huge wok and steamed using firewood. When we moved into a flat later, we used a gas burner instead but it still took that long. There's a lot of work, including monitoring the fire because too high a fire can cause the lin gou to boil over and make a mess. Of course you've got to check that the wok does not dry out so need to top up with boiling water regularly. My mom and aunt used to say that using brown sugar is a short-cut to getting the brown colour but the taste is different. :-)
That sounds super sweet - more candy than cake!
I remembered Lin guo was like chewy candy, it tasted great only after you fried it... not sure if it was the same as the one cooked 12 hours :)
@@sdla690 My family used white cane sugar and using steam to create the caramelization so it does need a long time. Towards the end of the cooking time, my mom will use a chopstick to stir the lin gou to ensure it's well mixed and also to make sure the surface appears smooth. It's too soft to eat and is usually left out to "dry" and harden for a few days before being removed from the tin containers. It will continue to harden. Yes, they are usually cut into pieces, sandwiched in between two slices of sweet potatoes or yam/taro, dipped into a batter and deep fried. Yum! Some people just steam the cut slices.
Thank you for this recipe! My chopstick came out not completely clean with some cake mixture sticking to it but I cooked it for 1.5 hours, does it need more time?
I always see these at the store with scary preservatives and it's never that same taste as I remember. Going to give this a try! I have two questions after reading the recipe on your page.
1. Can you use peanut oil instead of olive oil?
2. What size cake pan can accommodate this recipe? It looks like an 8" round cake pan.
Love the content and learning all the recipes I love to eat. Thank you Lau family! ❤🍊🧧🎆 Gong Hay Fat Choy!
Another great video. My family never made red bean cake for new years. We made shrimp chips, fat gau, deep fried bean thread noodles and soybean sticks. Always some tangerines with leaves on them on top
Ohhhhh those all sound so good! I don't remember my dad making shrimp chips but I loved those when we went out to eat. And yes tangerines with leaves on them is a must 😆
Good luck!
居然有整年糕的視頻，正好最近有啲想食年糕😂❤
好多謝您嘅支持！老劉祝福您闔家安康快樂！
Just subscribed your channel. Really enjoy your dad’s video in Cantonese !
Awww yay thanks for subscribing! We're so grateful to have you here with us ❤️
I love Daddy Lau’s little cake song! It’s the best! Thank you so much for sharing your beautiful family with us. Happy Lunar New Year!! 🧧
Thanks so much Kelley! Thanks so much for watching and leaving us this kind message. Happy Lunar New Year to you! Wishing you happiness and blessings 🧧
I love how your dad does a little Beethoven 9th as a fanfare when he lifts out the cake! I do this all the time, too. Happy new year, Lau family!
Haha dun dun dun dunnnn! 🎶❤️
dun dun dun dunnnn is Beethoven 5th
@@shinmancheung4930 yes, you are right. I don’t normally confuse them since I love Schiller’s lyrics for the 9th.
Would love to see if you have a take on Lo Bak Gao. Would love some beef recipes.
Omg yes 😋 LOVE Lo Bak Gao and have in our plans to film that soon!
Thanks for another great recipe! I love that there are actual measurements! I am planning on making this next week too! Question: Are all of these new year's dishes supposed to be made and eaten on Chinese New Year's Eve? Or are some made for CNY Eve and some on CNY Day?
Great question! All of the recipes we've shared so far are made for CNY Eve (at least that's how we do it in our family). On CNY Day one dish that we will have that's very popular is 罗汉斋 (luo han zhai in Mandarin or lo han jai in Cantonese). Good luck with all your cooking this week! You'll have to show us your spread 😍
@@MadeWithLau Yes, my family always made these dishes for CNY Eve too. I forgot about the Luo Han Jai dish! Thanks for the reminder!
Daddy Lau needs a collab with Lizzo to feature their flute playing skills!
Hi Daddy Lau terima kasih (thanks) for d yum yum kuih bakul recipe 😊 Happy Chinese New Year to Daddy Lau and family! 🤗😘💐
Thank you for watching and your support! Happy Chinese New Year to you and your family ❤️
U have amazing dad 👍
So grateful to him 🙏🏼
Thank you for the video and explanation. It brings back memories where I used to help my aunt grind rice using the big stones ( I don't know what is it called), then gather the grinded liquid rice flour into a bag, tie it up and press it with the stones to remove the liquid and later use the wet rice flour to make tung yuen coloured balls.
Wow that's incredible that you used to help your aunt do that 🙌 Amazing how much work and love goes into making rice flour for these treats 🥰
In Mauritius Nian Gao was introduced by the Hakka it is called gateau lacire / Wax cake as it looks like the wax used to polish the floor .
Oh wow super interesting fact! Thanks for sharing with us 🙏🏼
Mmm Nian Gao, soo good!
Sooo good!
I made this cake and it tasted so good, thank youuu!!
I think daddy Lau should save-a-date for an open kitchen with guests, fans & friends. Sales’ tickets go on sale tomorrow.
Can you make seven layer gao and 芋头扣肉？
In Hawaii they don't cook with the red bean but I really like that your dad does--it's like he kicks it up a notch! I will have to try making it your dad's way. Our daughter loves it pan fried with the crispy skin on the outside. Yum!
I love that you included Tikay in there! I had been wanting to make this for awhile, but couldn't find my mom's recipe. =)
such fascinating stories and how the flour was made back then. i hardly know the difference between the glutinous rice and rice flour. always intimidate by it. but now with covid, i can't rely on family gathering to eat these home made traditional dishes anymore. thanks for this video to demystify the process. can daddy lau also teach us how to make
湯圓?
We are so grateful that you found our channel and to be able to share these recipes with you! ❤️ Yes we love 湯圓 in our house! We can't wait to film that recipe! Thanks so much for your support :)
Thanks for the receipies, could dad pls the scale using mililiter or grams, I am not good with oz, cc.pls thanks
This is a kicked up recipe, looks delicious:)
Thank you Martin! We hope you are able to make and enjoy soon! 😋 Happy New Year to you and your family ❤️
@@MadeWithLau made gai chok today, it was delicious:)
Yay! Happy to hear that :)
Can you use wheat starch in place of regular rice flour?
Great question! I did some digging at other recipes and it looks like in place of regular rice flour that's totally fine. You just would for sure want to keep the glutinous rice flour as in the original recipe. If you make let us know what you think!
We need a full-on 年夜饭 cooking live stream!
Haha we won't have a live stream but planning to record and put in next week's video 😆!
Hi
Great video
What size is the cake pan 9,10”?
Need the Nian gao recipe please
Can this be baked instead of steaming?
Happy New Year!
Happy New Year Bethany! 🥳❤️🙏🏼
I would like to make the Nian Gao plain, no red bean inside. Do I still steam for same amount of time?
Do you also pan fry it when you coat it in egg - or is that a different type?
Yes, lots of people do that way! We've heard that the eggs makes it so you don't have to use as much oil. In our family we like taste when it's been pan fried with oil 😆
I have a steam oven, will it work the same way too pls? thanks!
Excellent, beautiful nin gou Lau fam! Hope you guys have a wonderful new year. Happy CNY! Happy CNY Hong doy!
Thank you so much Phirrup! Happy Chinese New Year to you and your family as well! Appreciate you watching this video and hope you have a wonderful celebration this week 🥳
Love thiiiiiiiiiiis
Are the red dates pre-cooked?
Can you please consider making flaky biscuit or Mooncake and bak tong Goh ( white rice cake) thanks
Mmm yes! Great suggestion. I will add to our list!
Do we need to wait the sugar water to cool down only pour into the flour?
Hi, can you please ask you dad to make ,,皮蛋瘦肉粥？I followed your dad's recipe for chicken congee. It was a great success. My family live it. Thanks
Thank you so much! I will add that to our list of recipes to make and ask him about it :) So glad you loved our congee recipe! It's so good :)
@@MadeWithLau thanks
Good health, good luck in the new year KUNG HE FAT CHOY
Can I steam bake this recipe in the oven?
If I want to use brown sugar bars instead, how much would I need for this recipe?
Mama Lau recipe. Red bean popsicle!
Can daddy lau make steamed 千層糕 with salted duck egg layers
Wow! The cake looks beautiful!
Thanks so much Kimberly! ❤️
In our area, we use lemon grass to season.
劉先生,紅豆糕可否全部用糯米粉嗎？
完全可以，如果您不介意稍微軟一些的话。非常感谢您的支持！老劉祝福您及家人安康快樂！
Need to know how to make red bean popsicle
Haha right? Maybe would be a fun video to do in the future during Summer time