Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Take 3 tablespoons of organic ginger powder, add 30 ml of water, and stir well until the ginger powder is completely dissolved into a uniform ginger juice.
Watch out
Stir while adding water to the ginger powder, otherwise it will easily clump into particles.
Chop 120g of brown sugar slab with a knife, put it in a pot, add 240g of water and 220g of coconut milk, and heat over low heat. When the coconut milk starts to smoke and bubble, stir continuously until the brown sugar is completely dissolved in the coconut milk mixture. Then add the prepared ginger powder juice, stir until the ginger powder dissolves, turn off the heat, and let the sugar water cool.
local_fire_departmentlow heatWatch out
Keep the heat low, otherwise the coconut milk will boil over too quickly and separate.
Pour 1 tsp of cooking oil into a 6-inch foil pan and wipe the inner walls with a tissue. In a large bowl, add 200g of glutinous rice flour, 40g of rice flour, and 23g of wheat starch, and mix well with chopsticks. Gradually add the cooled sugar water in several batches without kneading, stirring until smooth and lump-free. Finally, add 12g of oil, mix well, and let the batter rest for 15 minutes to allow the flour and water to blend better.
Watch out
Add the sugar water in batches and mix thoroughly, otherwise dry flour will clump at the bottom.
After resting for 15 minutes, strain the batter into a pot, then pour it into the oiled foil pan, and gently shake the pan to help eliminate surface bubbles.
Watch out
Strain thoroughly, otherwise tiny unmelted flour particles will remain in the finished cake and ruin the texture.
Use heat-insulating gloves or cloths when moving the hot inner pot of the thermal cooker to avoid burns.
Add enough water to the thermal cooker and place the steaming rack. Seal the top of the foil pan containing the batter with a piece of foil, and place it into the inner pot of the thermal cooker. Turn on high heat until the water boils and steam emerges around the sides, then turn to low heat and steam for 15 minutes. After 15 minutes, immediately transfer the inner pot into the outer pot, cover tightly, and simmer for 2 hours.
local_fire_departmenthigh heat until boiling then low heatWatch out
The foil must completely and tightly seal the edges of the pan, otherwise condensed water dripping onto the cake surface will affect its setting.
While the nian gao is still hot, place 1 red date in the center as decoration; then let the cake cool completely and refrigerate overnight to set.
Watch out
Place the red date while the surface is still hot, otherwise it won't stick once cooled.
When adding oil to the pan for pan-frying, it may splatter slightly if the oil is too hot. Place the nian gao gently.
Unmold the set nian gao that was chilled overnight. When slicing, dip the knife in cold drinking water to prevent it from sticking. Add 1 tablespoon of cooking oil to a frying pan and pan-fry the nian gao slices over low heat until both sides are golden brown.
local_fire_departmentlow heatWatch out
Dip the knife in cold water before slicing, otherwise it will stick and tear. Pan-fry on low heat throughout, otherwise the outside will burn while the inside remains uncooked.
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