Thursday, February 09, 2006

Baked Nian Gao

I just love nian gao, either baked or steamed. Of course if I have to make it myself, I would prefer an easy recipe. Got this nian gao recipe from Lin, courtesy of her co-worker. But no clue why mine looks so different from her. I did omit the red bean paste, perhaps that's why my nian gao is so flat.



I also added Gula Melaka into the brown sugar and baked it in my new convection oven. Since my convection oven automatically lower the temperature to 325'F, it also took longer to bake. I ended out baking mine for 65 mins. The top is crusty brown and inside is soft and a little chewy. The sweetness is just nice and overall I like it. See that big slice on top, I ate two of those!!

Haven't pan-fry it with egg batter yet. Will see how long it keeps and whether the texture will be different as the days go by.

Oh, next time I would probably use 2 smaller pans to achieve the height that I want.



Recipe:
Baking Temperature ~ preheated 350°F / 180°C oven
Ingredients:
1 lb (500g) glutinous rice flour
2 ½ cup milk
3 eggs
1 cup vegetable oil
¾ cup brown sugar
¾ cup sugar
½ can (15 oz) red bean paste
Method:
1. Grease a 9 x 13-in pan. Set aside.
2. Combine all ingredients, except red bean paste.
3. Beat the mixture with a beater, mixing well.Pour ¾ of the batter into the prepared tin.
4. Bake for 10 minutes. Remove pan from oven, put spoonfuls of red bean paste all over the baked batter.
5. Cover the remaining ¼ of the batter on top of the red bean paste & continue to bake for 60 minutes.

9 comments:

linnish said...

Hey Ching! You made the nian gao! Well dun worry abt the height..it was also like this when my co-worker gave it to me, only it's bigger piece..and I sliced it horizontally instead of vertically so as to achieve a thinner and bigger slice :) Good job!

Connie said...

Ching! I never knew nian gao can be baked! U settle down in your new house already?

Rgds, Connie

fooDcrazEE said...

hmmmmm... didnt hear about it either.

Angie said...

Ching, glad to see your posts again :)

Little Corner of Mine said...

Lin, thanks for the clarification. :) I told you I miss nian gao a lot right? So have to quickly make it and enjoy.

Connie, yup settled down in the new house already. Still waiting for blinds, certain things to fix and change, but we are happy in the new house. :)

Foodcrazee, normally Chinese in other part of the world baked their nian gao, for example China & Taiwan.

Thanks Angie! :)

buzzbuzz said...

I still can't believe that you baked it! Hehehe...I guess when you're craving for something, you gotta have it, right. Even I'm thinking of making one...looks easy enough...hmmm....

jadepearl said...

How are you guys settling in?
Wah, you baked it? Awesome!!! Dunno can fry it with sweet potato and tapioca or not? Yummy yum-yum!!!

Little Corner of Mine said...

Buzzbuzz, it's pretty easy, just mixed and baked. Make lah...

Hi JP, Yup! settled down quite nicely except all the bedrooms' beds haven't put up yet. So, still sleeping on the floor.

Hmmm...I also don't know whether can fry with sweet potato or not, don't have one to experiment. In fact, I haven't tried frying it yet, still sitting in the fridge waiting. :P

Tazz said...

First baked Nian Gao that I have seen.