Nian Gao | Kuih Bakul | Tikoy (年糕) Recipe Using Slow Cooker

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Күн бұрын

Nian Gao (年糕) or Kuih Bakul is a traditional Chinese glutinous rice New Year Cake.
Easy way to cook Nian Gao using a slow cooker.
For Chinese and Malay subtitles, click the CC and select the language in settings :D
Recipe : www.mykeuken.com/2017/01/swee...
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TIMECODES
00:00 Introduction
00:11 Weighing ingredients and mixing Nian gao batter
01:22 Prepare banana leaves and ramekins
02:56 Preparation to make Nian gao
04:46 Pour Nian gao batter into ramekins
05:00 Place ramekins into slow cooker
05:34 Nian Gao is ready after few days drying under the sun.
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Nian Gao Recipe
300g glutinous rice flour
300g water
300g caster sugar
Banana leaves, ramekins and some strings
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Пікірлер: 54

@LisasLemonyKitchen 3 жыл бұрын

Recipe : www.mykeuken.com/2017/01/sweet-sticky-nian-gao.html

@welcitaempas2361 3 жыл бұрын

Thanks for sharing your Recipe 🙏🏾🙏🏾🙏🏾🙏🏾

@LisasLemonyKitchen 3 жыл бұрын

You're welcome! :D happy cooking! :)

@yeohyeoh5227 Жыл бұрын

Tq for sharing 👍

@senangmasakeasycookchannel5566 3 жыл бұрын

Great recipe thanks for sharing Lisa

@LisasLemonyKitchen 3 жыл бұрын

Thank you :D

@slavicachang7440 2 жыл бұрын

Hi Lisa, I just finished steaming a few hours ago and boy do they look great! The tops of my Nian Gao are lovely and smooth/shiny. Nice caramel colour. Thanks so much for your recipe. :)

@LisasLemonyKitchen 2 жыл бұрын

I am so glad that all worked for you finally :) You are welcome Slavica

@lialiniawatychristian. 3 жыл бұрын

So yummy.

@LisasLemonyKitchen 3 жыл бұрын

Thank you 😋

@henryhenryyy 3 жыл бұрын

Your way of making ti-koy is exactly the same way my grandma made it, the authentic way. 👍🏻👍🏻👍🏻 I really dislike those adding brown/caramelized sugar in batter before steaming,and then title themselves as “traditional ti-koy”.. 🤮

@LisasLemonyKitchen 3 жыл бұрын

Thank you so much for your nice comment! You've just made my day! :)

@Razalipuchong 4 жыл бұрын

after 2 week? sun dried.cry.but look delicious

@LisasLemonyKitchen 5 жыл бұрын

Chinese and Malay subtitles are available, click the CC and select the language in settings :D

@tanahkek7995 2 жыл бұрын

Tq for sharing. But at one point, u said halfway doned, then I saw nian GAO ardi doned. What do u mean by ' halfway doned'

@LisasLemonyKitchen 2 жыл бұрын

Hiya, It must be at 5.27 minutes into the video, right? The nian gao were not fully caramelised yet. You can see the pale ring around the edges. I prefer my nian gao to be fully caramelised :)

@happyrajuthr 3 жыл бұрын

Yummy Nian gao thank you for sharing full watched n sub

@LisasLemonyKitchen 3 жыл бұрын

Thank you! :) Glad you enjoyed it! :D

@happyrajuthr 3 жыл бұрын

@@LisasLemonyKitchen stay con my new friend

@melissayong2687 3 жыл бұрын

hi lisa may i know how to dry the nian gao in the sun? wrap the whole nian gao in cloth and dry in the sun?

@LisasLemonyKitchen 3 жыл бұрын

Hi Melissa, I placed them under food cover (cloth netting type), because Perth is windy, sand might get in as well as we have abundant of flies :( You can get muslin cloth and place over but make sure that the surface is not sticky (cloth might stick and spoil the nian gao smooth shiny surface.

@chyeyean631 3 жыл бұрын

Thanks for sharing, using low or high fire on slow cooker?

@LisasLemonyKitchen 3 жыл бұрын

I use low

@chyeyean631 3 жыл бұрын

@@LisasLemonyKitchen again, thanks for sharing, will try & let you know :)

@slavicachang7440 2 жыл бұрын

Hi Lisa, my ramekins are a bit smaller… 220ml total capacity……..should I reduce the steaming time to 10 hours?

@LisasLemonyKitchen 2 жыл бұрын

I used the smaller ramekin about 1 cup size. You can check it after 10 hours, and stop if the nian gao has changed to your preferred caramelised colour :) Let me know how it goes! :D

@slavicachang7440 2 жыл бұрын

@@LisasLemonyKitchen Hi Lisa, Unfortunately was only able to start steaming the Nian Gao yesterday evening ( better late than never ha ha). I found my new breville slow cooker isn’t as hot as the old one. This afternoon colour was still pale so I’ve had to increase the heat. I’ll check in another 2 hours but if still pale, should I finish steaming in my wok?

@LisasLemonyKitchen 2 жыл бұрын

@@slavicachang7440 LOL.. its never too late :), you have till Chap Goh Mei ;P. You can finish it off in wok if that takes so long :(

@slavicachang7440 2 жыл бұрын

Hi, is there some other way to slowly dry it after steaming instead of put outside for 2 weeks. I’m worry about dust etc and Melbourne weather unpredictable. Could I heat my Airfryer on very low temperature then turn it off and dry it in there or maybe low heat in my oven, turn off and pop in there?

@LisasLemonyKitchen 2 жыл бұрын

Hi Mary, Perhaps you can find a sunny spot somewhere in your house and dry them. I have not used air fryer method before so I am not able to advice you so.

@slavicachang7440 2 жыл бұрын

Thanks for replying so quickly. I really appreciate it. :)

@LisasLemonyKitchen 2 жыл бұрын

@@slavicachang7440 no worries :D

@MsShuqin30 2 жыл бұрын

I don't have slow cooker. How long if steam using normal steamer?

@LisasLemonyKitchen 2 жыл бұрын

about 3 to 4 hours (and could be more), until nian gao turn golden in colour.

@hweithiengnee4912 3 жыл бұрын

lisa,why did u leave d batter for 4 hours after u were done mixing flour+sugar? how does slow cooker nian gao taste vs wood fire/

@LisasLemonyKitchen 3 жыл бұрын

Hi Hwei, I have not the chance to taste wood fire nian gao so I can't compare the two. I like to leave the batter for long so that sugar will slowly dissolve into mixture, its easier for me to handle while I get other prep work for nian gao ready :)

@hweithiengnee4912 3 жыл бұрын

@@LisasLemonyKitchen oo thanks for replying

@yenchu1237 Жыл бұрын

I can answer this question. There is no difference in taste nor texture. The difference in taste and texture depend on the method of preparing the batter.

@JeffVallisneria 3 жыл бұрын

how can the rice cake turn browniesh if the batter were fully white?

@LisasLemonyKitchen 3 жыл бұрын

Its called caramelising like making Dulce de leche! :D

@JeffVallisneria 3 жыл бұрын

@@LisasLemonyKitchen oic.tq fornur explaination.it is because u steamed it for 12hours? if i steam on gas..it is possible to reach that color too?

@LisasLemonyKitchen 3 жыл бұрын

@@JeffVallisneria You can steam these 'cakes' on gas stove. They do take a while to caramelise.

@JohnnyFontane12 Жыл бұрын

im just wondering how its taste like

@LisasLemonyKitchen Жыл бұрын

Sweet and chewy ,if it has been sun dried for sometime. Otherwise it is sweet, soft and sticky :). We celebrate Lunar new year today and you may be able to buy one in Asian grocer near you.

@wcheebh 3 жыл бұрын

was caused the cake to turn brown? did you use brown sugar?

@LisasLemonyKitchen 3 жыл бұрын

Long steaming process has caramelised the sugar. As in the video, no brown sugar was used :D

@wcheebh 3 жыл бұрын

Lisa's Lemony Kitchen 👍

@msireanu587 3 жыл бұрын

Why is it necessary to steam 12 hours?

@LisasLemonyKitchen 3 жыл бұрын

to caramelised the sugar. And how it was done traditionally, caramelised by steaming.

@siuala 2 жыл бұрын

Tikoy is written as 甜粿 and not 年糕

@LisasLemonyKitchen 2 жыл бұрын

年糕 is nian gao

@marialow4720 Жыл бұрын

Wrong. method

@LisasLemonyKitchen Жыл бұрын

Hi Maria, Appreciate you taking time to comment and I appreciate if you could enlighten what is the right method according to you. If the steaming method is the wrong method, yes I agree it is not the old fashion way of steaming nian gao. I used slow cooker to free my time to do other things rather than waiting for hours on end for nian gao to caramelise. Have a good day :)

@yenchu1237 Жыл бұрын

Nothing is wrong with the steaming method. This is exactly how it was done the traditional way; the only difference is in using a slow cooker instead of the old school steamer. Another method of preparing the batter is to caramelise the sugar, add hot water into it while stirring to mix well. Once syrup is completely cooled, pour it bit by bit while kneading it into the flour. Add one tablespoon of cooking oil into the mixture. The batter will easily strained without leaving any lumps (when done properly). Kneading the dough into batter will result in better tasting chewy and springy Nian Gao. A little more work but definitely worth the results. I used a pressure cooker - the taste and texture is exactly like how my grandma made them. I will use your slow cooker method the next time I make nian Gao.