Tuesday, 21 January 2014

步步高升~ 年糕 ( Nian Gao ~ Chinese New Year's cake )

人生中第一个年糕终于诞生了,
衷心的感谢一位亦师亦友的博客 - Cass 的无私分享,
让我生在e时代的当今,又没有祖传秘方的情况之下,
依然可以顺利完成“似模似样”的年糕。
My first ever "Nian Gao"! 
All thanks to my fellow blogger, Cass and her generosity in sharing this recipe, allowing me to produce a beautiful and traditional "Nian Gao" in these modern era.




年糕是华族新年的一种传统食品。
中文里年糕與“年高”諧音,有年年高的意思,
象征收入、职位或小孩子都一年比一年高。
The "Nian Gao" --- also known as Chinese New Year's Cake or Chinese Steamed Sticky Cake --- is a traditional CNY food. 
 "Nian Gao" brings the meaning of a year where everything goes up --- be it financially or the children's height(meaning that they will grow up).



 年糕早期是在年杪用來祭拜灶神,
希望他吃了甜甜黏黏的年糕,会向玉帝报佳讯,
以期待来年获得上天保佑,风调雨顺,一切顺畅。
At first, the "Nian Gao" was used to "bribe" the Kitchen God. Every year, the Kitchen God was believed to report to the Jade Emperor on the behavior of the family. 
If the reports were negative, the family will suffer from bad luck during the coming years.
Thus, the "Nian Gao" is dedicated to the Kitchen God in the hope that he would give a favorable report, and the family would be granted a prosperous new year.



一些人也喜欢在新年期间以年糕供奉祖先,
希望祖先尝了甜蜜的年糕,欢喜有加,
自然保佑祖孙,无论学业,事业或小孩都步步高升,
因此,后期就漸漸成為一種春節食品。
During the Chinese New Year, some people like to  offer the cake to their ancestors, in the hope that, after eating the sweet cake, they would bless their descendants .
 Soon, the cake evolved into a traditional CNY food.


步步高升~ 年糕 ( Nian Gao ~ Chinese New Year's cake )

食谱参考:/ recipe adapted from: Cass
用具/utensil: 5个 (6cm x 11cm )圆形模子/5 (6cm x 11cm ) round shape mould
 

材料....................................................................Ingedients:
  • 糯米粉 1kg ................................................1kg glutinous rice flour      
  • 白砂糖 920g...............................................920g sugar
  • 水 1.2kg......................................................1.2kg water
  • 食油 1Tbsp.................................................1 tbsp cooking oil
  • 香蕉叶 数片...............................................few banana leaves

做法:........................Methods:
1。 香蕉叶用热水烫软,待用。
1.  Use the hot water to soften the banana leaves, then put aside.

2。 把白砂糖放入一个干净的锅里,中小火炒至白砂糖转变为深褐色。
2.   Pour sugar into a pot,stir it over a medium flame till it turns into caramel.


 
3。 熄火,把水慢慢加入(不可以太过用力,不然水会喷出来),把水加入后,焦糖会变硬,然后再慢慢把水煮滚至里头的焦糖溶化,把焦糖水放置一旁冷却。
3.  Remove the pot from fire, slowly add in water(do not pour too fast, otherwise the water will splash out). After adding water, the caramel will harden, so boil it again to melt it. Put the melted caramel liquid aside and let it cool .



4。 把糯米粉筛过,在把糯米粉一点一点加入,用手拌器把糯米粉和焦糖水搅拌混合均匀,直到面糊顺滑没有糯米粉颗粒为止,再加入食油搅拌均匀。
4.   Sieve the glutinous rice flour into the cooled caramel liquid, then stir until well combined. Next, add in the cooking oil and mix well.



5。 把香蕉叶铺在模具里,把面糊倒入模具里头。
5.   Line the mould with banana leaf, then pour the mixture into the mould.


 
6。 放入滚热的蒸笼里,大火蒸半小时,然后再转中火蒸1.5个小时,即可。
6.   Steam "Nian Gao" using high flame for about 30 minutes, then turn down to medium flame for another 1.5 hours. Remove and allow to cool before unmould.








*** 步步高升,年年进步!***

26 comments:

  1. aunty young,
    我刚刚才在FB看见你的年糕,作的真是太漂亮了,好赞哦,卖相比外头卖的还漂亮呢!
    这个自家做的年糕,因为没有放防腐就,记得收在冰箱哦 :)

    ReplyDelete
    Replies
    1. 幸好你提醒,我还以为浓稠的糖浆经过长时间的蒸煮,就这样搁置在室内温度下也ok, 原来不,谢谢你,我这就快快把他收进冰箱去:)

      Delete
  2. 我从小就不吃年糕的,呵呵
    怕甜食^^

    ReplyDelete
    Replies
    1. 那又没有觉得自己长得不够高呢? 哈。。。。。

      Delete
  3. Aunty Young 你的年糕好棒呀! 有卖吗?呵呵!

    ReplyDelete
    Replies
    1. 不卖,不卖,这送给有缘人。。。。。。。嘻。。。嘻。。。

      Delete
  4. Replies
    1. 谢谢QiQi 的肯定,。很开心,不过还是有进步的空间啦。。。。。

      Delete
  5. 安迪漾,你有酱多个年糕,就送我一个啦!做的好美!

    ReplyDelete
    Replies
    1. 那好,来我家喝杯茶,我就送你一个。

      Delete
  6. 好有卖相的年糕!
    很棒哦!

    ReplyDelete
  7. 原来那么简单的材料就可以制作出传统的年糕了! 谢谢分享!

    ReplyDelete
    Replies
    1. 就是如此简单,以你聪颖轻巧的个性,一定做得比我好,加油咯!

      Delete
  8. This post is just nice for this month AB theme, will be nice to have this in. Do refer to Foodplayground.blogspot.sg n submit your post. Hear from u soon :)

    ReplyDelete
    Replies
    1. Thanks for dropping and the offer, will refer and submit later,thanks again:)

      Delete
  9. Oh my oh my, your nian gaos certainly look very very beautiful. Look exactly like the traditional ones. I longed for those wrapped with banana leaves instead of plastic which they are selling in the shop. All in all, the cooking time is only 2 hours, not too bad. I remember I was told that steaming the nian gaos takes hours and hours. Thanks for sharing this recipe.

    ReplyDelete
    Replies
    1. Thanks Veronica for your good words.
      Glad to know that you also like this traditional type of nian gao.
      Yes, its only 2 hours steaming duration,save time, gas,and those tedious job as well.
      so,wish you a happy try :)

      Delete
  10. Aunty連年糕也tim咧!赞啦!
    祝福Aunty步步高升。。

    ReplyDelete
  11. Hi Aunty Young, your nian gao is beautifully made. I rmbr many years ago seeing my grandmother making it but I've never made it myself. You did a fantastic job - hopefully someday I will make it too.

    ReplyDelete
    Replies
    1. Hi Yen,
      with your high capability,i 'm sure this nian gao just like a " kacang putih" ( easy) to you .
      Looking forward to see your first nian gao,he......he.....

      Delete
  12. This is ultra professional! Oh gosh... I could have been fooled by u. U r too good

    ReplyDelete
  13. 夫人, 看见你的年糕, 感觉新年的脚步越来越近了, 哈哈!!

    ReplyDelete
  14. Hi Aunty Young, a good option. This way saves energy and time. Must try it. Thanks for sharing.

    ReplyDelete
  15. 年糕年高步步高, 你做了这么多的年糕, 所以今年你一定会长高! 嘻嘻。。

    ReplyDelete

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