Nian Gao Instant Pot Recipe

Nian Gao (Chinese New Year Cake) 年糕 Pressure …

WebJan 17, 2017 · Method #1 for relatively smooth surface: Place a trivet and pour 1 cup (250ml) of water in the pressure cooker. Bring water to a boil …

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1. Melt Sugar: In a small sauce pan, melt 250g cane sugar, 60g brown sugar in pieces in 1 ½ cup of cold water slowly over medium heat. To speed up the process, break down the sugar pieces once the water starts to warm. You don’t have to bring the sugar mixture to a boil.
2. Prepare Dry Ingredients: Sift 300g glutinous rice flour, 110g wheat starch, and a pinch of salt through a fine mesh strainer into a large mixing bowl. Mix well with a silicone spatula.
3. Prepare Sesame Coconut Mixture: In a small mixing bowl, mix 1 ⅓ tbsp (20g) Chinese sesame paste/sauce and ¾ cup (188ml) coconut milk together.
4. Create Coconut Sugar Mixture: Once the sugar has fully melted, pour the Sesame Coconut Mixture into the Sugar Mixture to cool it down a bit. Mix well.

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Instant Pot Turnip Cake (Chinese Lo Bak Go) Pressure …

WebApr 6, 2019 · Clean the Instant Pot inner pot. Add 1 cup (250ml) cold water and a trivet in the Instant Pot Inner Pot. Layer the turnip cake pan on …

1. Pressure Cook Turnip: Add 1 cup (250ml) cold water and trivet in Instant Pot Inner Pot. Layer the stainless steel bowl of 1.45 lb (650g) Chinese turnip julienne on the trivet. Close lid and turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 10 minutes + Quick Release. Turn Venting Knob to Venting Position to quickly release the pressure. Carefully open the lid (avoid dripping the condensation on the turnip!)
2. Create Rice Flour Mixture: While the Chinese turnips are pressure cooking, create the Rice Flour Mixture. In a large mixing bowl, add 1/3 lb (150g) rice flour, 2.5 tbsp (30g) water chestnut flour, 1 tbsp (15g) sugar, ½ tsp (1.5g) white pepper, 1 tsp - 1.5 tsp (5g - 7.5g) table salt. Give it a quick mix with a spatula. Pour ⅓ unsalted chicken stock in the rice flour mixture. Mix thoroughly with a spatula. Pour another ⅓ unsalted chicken stock in the rice flour mixture, then mix thoroughly again. Repeat this one more time, so a total of 1 cup (250ml) unsalted chicken stock are added into the rice flour mixture.
3. Saute Cured Meat: After the Chinese turnip is done pressure cooking, set aside the turnip and trivet. Discard the water, then towel dry the inner pot. Add in 2 (80g) chopped Chinese Sausage (臘腸) and 2.5 tbsp (40g) chopped Chinese Cured Meat (臘肉). Heat up Instant Pot using Sauté More function. *Tip: For older version, press “Saute” button, then “Adjust” button. For newer version, press “Saute” button twice.Wait a few minutes until the cured meat begins to release oil. Then, add in 2 - 3 tbsp (30g) dried Shrimp (蝦米) and optional 10g cooked conpoy (乾瑤柱). At the 3 - 4 minutes mark, add in 2 tbsp (30ml) peanut oil and 2 tsp (10ml) roasted sesame oil. Saute for another minute. Add in cooked turnip and all the turnip liquid (if any). Let them cook for another 2 minutes. Ensure to completely deglaze the bottom of the pot with a wooden spoon.
4. Create Turnip Cake Batter: Pour ⅓ portion of the hot turnip/cured meat mixture in the rice flour mixture. Mix thoroughly with a spatula. *Pro Tip: You don't want to pour all the turnip in at once because the heat will cook the rice flour mixture. Pour another ⅓ portion into the rice flour mixture and mix thoroughly again. Repeat this one more time, so all the turnip, cured meat, and liquid are added into the rice flour mixture. Mix thoroughly, then pour the turnip cake batter in a cake pan. Add some more dried shrimps on top.

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