Celebrate the Lunar New Year with a delightful twist on a traditional favorite: Coconut Nian Gao! This sweet and subtly fragrant rice cake is a delicious departure from the usual, offering a unique and refreshing take on a classic holiday treat. The delicate coconut flavor complements the naturally chewy texture of the Nian Gao, making it a perfect dessert to share with family and friends during festive gatherings. Forget store-bought; this recipe empowers you to create a truly special and memorable dessert from scratch.
Making your own Coconut Nian Gao is easier than you might think! This recipe provides a simple, step-by-step guide, ensuring even novice cooks can achieve perfectly delicious results. From preparing the ingredients to achieving the ideal texture, we'll walk you through each stage, allowing you to confidently create this delightful culinary masterpiece. Get ready to impress your loved ones with this fragrant and irresistible Coconut Nian Gao!
Tools Needed
- Meat tenderizer
- Pot
- Colander
- Whisk
- Two 8-inch round aluminum pans
- Toothpick or bamboo stick
- Aluminum foil
- Frying pan
Ingredients
- Goodness Wise Flour: 16 oz
- Rice Flour: 0.5 cup
- Wheat Starch: 0.75 cup
- Black Sugar: 5 pieces
- Water: 2 cups
- Coconut Milk: 1 cup
- Oil: 1.33 cups
- Cooking Spray
- Dry Red Dates: 2
Step-by-Step Instructions
Step 1. Preparing the Batter
- Crush black sugar into small pieces using a meat tenderizer. This helps it melt faster.
- Boil 2 cups of water in a pot on low heat, then add the crushed black sugar. Stir until melted.
- Sift together goodness wise flour, rice flour, and wheat starch.
- Strain the melted black sugar water through a colander to remove any lumps.
- Let the black sugar water cool down for about 30 minutes.
- Add coconut milk to the cooled black sugar water and whisk well.
- Pour half of the sugar water into the flour mixture and mix well. Then add the rest and continue mixing.
- Add oil to the batter and mix well. Strain the batter through a colander to remove any lumps.
Step 2. Steaming the Rice Cakes
- Grease two 8-inch round aluminum pans with cooking spray.
- Pour batter evenly into each pan. Use a toothpick or bamboo stick to remove air bubbles.
- Cover the pans with aluminum foil and steam for one hour on medium heat.
- Once cooked, let the rice cakes cool down.
Step 3. Pan-frying and Garnish
- Place a dry red date on top of each rice cake.
- Heat oil in a frying pan over medium heat. Pan-fry each rice cake slice separately until golden brown on both sides.
- Sprinkle roasted sesame seeds on top for added flavor (optional).
Read more: Sugar-Free Red Date Cake: A Healthy Chinese New Year Treat
Tips
- Ensure each piece of rice cake is pan-fried separately to prevent sticking.
- The rice cake is ready when it's soft and you can easily pierce it with chopsticks.
Nutrition
- Calories: approximately 2800-3200
- Fat: 150-180g
- Carbs: 200-240g
- Protein: 10-15g
FAQs
1. Can I use glutinous rice flour instead of sticky rice flour?
While both are similar, sticky rice flour (also called sweet rice flour) yields a chewier Nian Gao. Glutinous rice flour might result in a slightly less chewy texture.
2. How do I store leftover Nian Gao?
Store leftover Nian Gao in an airtight container in the refrigerator for up to a week. You can also freeze it for longer storage.
3. Why is my Nian Gao sticky?
This is normal! Nian Gao is supposed to be chewy and slightly sticky. If it's excessively sticky, you might have added too much water. Next time, add water gradually.
Making your own Nian Gao is a rewarding experience, bringing the delicious taste and tradition of Chinese New Year into your home. This simple recipe allows you to customize flavors and share a sweet treat with loved ones. Happy New Year, and enjoy your homemade Coconut Nian Gao!