Steamed Nian Gao (年糕)

This is again something new for me this year.  I always did the baked Nian Gao like all the previous years.  The baked nian gao is delicious too but this year I stumbled upon a Vietnamese steamed nian gao recipe from a blogger friend.  I tried a few of his recipes before and liked it, so it encouraged me to give this recipe a try.  Truthfully, what got me interested was the steaming time in his was only 20 minutes for a rice bowl size.  Hey, you know me, always seek out the easiest recipe to try.

I used my porcelain ramekin to steam my nian gao as I believed this shape resembled the one that I was familiar with the most.  Looks good right?  I won't be eating this until after the Chinese New Year as I wanted to use this to bring good luck to my house.  I heard that since this is sticky, it means family reunion and togetherness.  Also of the Chinese word 年糕, the last word sounded like high (高), so it's like each year is higher or better than the previous. (年年高升)

Since I am not eating this yet so I have no comment regarding the taste.  Probably will do a post later when I slice it and pan-fry it.

This is how it looks like when I took it out of the ramekin to cool on wire rack.

Happy Chinese Lunar New Year and Gong Xi Fa Cai everyone!!  May this new year brings you much joy, good health and abundance wealth.  祝您 兔年快乐, 健康良好,  万事如意，恭喜发财!!!

P/s:  I recommend my new and improved super easy steamed nian gao recipe that I created in 2012.  Check it out!  :)

 
Recipe adapted from TT, Playing with My Food.  Thanks TT!

~Yields 3 porcelain ramekins.

Ingredients:

• 400gm glutinous rice flour
• 300gm Chinese brown slab sugar
• 220gm Coconut cream
• 155gm water

Method:

1.  In a saucepan, boil water and brown slab sugar until the sugar melted.  Take it off heat and stir in the coconut cream.  Leave to cool.

2.  While waiting for it to cool.  Cut the parchment paper to fit in the steaming cup that you prepared.  I used porcelain ramekins.

3.  When cooled, add in the glutinous rice flour and mix into a thick batter.  Scoop batter into each ramekin evenly.

4.  Steam in high heat for 60 minutes or until cooked.

5.  Let it cool on wire rack.  Stamp with a good luck symbol if you have one.  If not, just do it like me, take a red packet with good luck symbol, cut it out and place it on the nian gao when it is still warm.