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Hi Guys, today we are making these “Traditional Orange Nian Gao”.
My favorite will always be the West Java Indonesian Nian Gao which they called China Cake.
It’s made by mixing the glutinous rice flour, pure Gula Malacca, salt and water, then add in the minced orange peel to the mixture.
It’s not only so much better in flavour, but it also has a lovely fragrance.
I also include the recipe for Pan-Fried Nian Gao and Steamed Coconut Nian Gao, a great way to use leftover nian gao.
I hope you like it!
ORANGE NIAN GAO
Yield: Three 5-inch Round Pans or (One 6-inch, One 5-inch and One 4-inch)
Active time: 1 1/2 hours
Total time: 4 hours
INGREDIENTS
Molds:
Three 5-inch Round Pans or (One 6-inch, One 5-inch and One 4-inch)
Banana Leaves
Rubber Band
Nian Gao Batter:
550 gr Gula Malacca
700 gr Water
1/2 teaspoon Salt
600 gr Glutinous Rice Flour
3 tablespoons Orange Peel
Pan-Fried Nian Gao (For 1 Pan):
One 5-inch Nian Gao (Sliced)
50 gr All-Purpose Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
50 gr Eggs
3-6 teaspoons Ice Water
Steamed Coconut Nian Gao (For 1 Pan):
One 5-inch Nian Gao (Sliced)
250 gr Grated Coconut
1 teaspoon Salt
INSTRUCTIONS
Molds
Kindly follow the steps as shown in the video.
Nian Gao batter
1. Place gula Malacca, salt and water in a saucepan and bring to a simmer, until the sugar completely melted.
2. Once melted, remove from the heat, strain the mixture and let it cool completely. In the meantime, prepare the steamer by bringing the water to a rolling boil.
3. After the sugar mixture cooled down, gradually pour it into the glutinous rice flour, stirring in between until the mixture is smooth. Strain the mixture to make sure there’s no lumps persist.
4. Pour the mixture onto the moulds (do not fill molds all the way to the top, leave 1/2 inch clear space to top of the pan).
5. Sprinkle 1 tablespoon orange peel for each mould, tap the mould a few times, cover each moulds with aluminium foil to prevent the water condensation drops to our nian gao.
6. Steam on medium heat for 2 hours (you may need to refill the water throughout the cooking process, don't let it dry out).
7. Take it off from the heat, remove the aluminium foil immediately and then let it sit on a cooling rack to cool completely before storing.
8. Wrap in a plastic container for at least 24 hours before unmoulding.
9. Unmould and cut of the excess banana leaves, leave about 1-2 cm from the edge of the nian gao.
Pan Fried Nian Gao
1. Slice the nian gao in a square shape about 1/4-inch thickness.
2. In a medium bowl mix the all-purpose flour, baking powder and salt. Add in the eggs and mix until just combined.
3. Gradually mix in the ice water, don’t add the ice water all at once, start by adding 1 teaspoon at a time until you get the perfect consistency (not too thick or too watery). Dip nian gao slices to the batter.
4. On a medium heat, apply some margarine to the pan (if you use butter, add some vegetable oil to avoid the butter burning).
5. Pan fry the nian gao until golden brown on both sides, press once in a while to check whether the inside cooked well, control the heat so the batter won’t get burn while the nian gao on the inside isn’t soft and chewy just yet.
Steamed Coconut Nian Gao
1. Slice the nian gao in a square shape about 1/4-inch thickness, steam or microwave it until a bit sticky and soft.
2. Steam the grated coconut for about 10 minutes. Add in the salt, stir well.
3. Coat the softened nian gao with salted grated coconut.
NOTES
1. To store Nian Gao; 2 days at room temperature, 1 week in the fridge, 6 months in the freezer.
2. Pure Gula Malacca should be dark in colour and pliable to touch. Hard lighter colour gula malacca have likely been mixed with cane sugar.