WEBstep 11. Place the coconut coated nian gao into the prepared casing and serve immediately. Best eaten warm with hot chinese tea. As always, ENJOY! Add to cart. …
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WEBBring a large pot of water to a boil. Place the nian gao inside the slow cooker and wrap the lid with a dry clean clorth and then very carefully pour in the boiling water into the slow …
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WEBDiscard the soaking water. Place the beans and pour 2 cups of water into the inner pot of instant pot. Close the lid and turn the sealing valve to “sealing”. Press “pressure cooker” …
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WEBAdd 2 cups of water and the ginger to a medium-sized pot, bring it a boil, then let it simmer for 10 minutes over low to medium heat with the lid covered. Turn off the heat. Stir in the …
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WEBCover the saucepan with a lid, and bring to boil. Reduce the heat to medium. Use a wooden spoon or spatula to break up the remaining pieces of brown sugar so that they dissolve …
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WEBPrepare a steamer that will fit the pan for steaming. Bring the water in the steamer to a boil over medium-high heat. Meanwhile, while whisking constantly, slowly add the sugar …
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WEBCut the nian gao into 1cm thick slices. Heat 2 teaspoons of vegetable oil in a frypan over medium heat. Fry the nian gao for 2-3 minutes on each side until blistered and golden. …
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WEBInstructions. Place grated coconut in bowl and steam for 5 minutes. While the coconut is still hot, season with salt, and set aside to cool. Brush oil all over the knife, cutting board, …
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WEBMeasure the required amount of glutinous rice flour in a large container. Add the caramelized sugar syrup into the glutinous rice flour slowly. Combine the syrup and the …
WEBStir in ⅓ tablespoon of oil to coat the meat, then let it sit for 10 minutes. Pour the remaining ⅔ tablespoon of oil into a hot wok/skillet, and spread the chicken in one layer. Sear over …
WEBCombine the syrup and the rice flour into a smooth batter with a spatula or a whisk. Strain the batter through a sieve to remove any possible lumps. Method 2: (More chewy and …
WEBInstructions. Preheat oven to 340 F or boil water to prepare the steamer. Also grease a Pyrex 4 cup round container with oil (spray oil works fine, too). In a clean bowl, mix …
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WEBBring the water to a rapid boil. Line 10 individual 3-inch cupcake molds with paper liners and arrange in 2 bamboo steamers. In a medium mixing bowl, whisk the pancake mix, flour, …
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WEBMake the original nian gao: In a small pan over low heat, stir together the sugar and water until the sugar dissolves, 2–3 minutes. Remove the pan from the heat. Let cool to room …
WEBFor pan-fried nian gao, allow the cake to cool completely and, without slicing, cover the cake with foil. Chill in the refrigerator until firm, at least 2 hours or overnight. Slice into …
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WEBStir fry the rice cakes together for 2 - 3 minutes and then add in the chopped cabbage. If needed, add in the rest of the sauce and stir fry everything together for another 2 - 3 …
WEBSet the caramel syrup aside until fully cooled. 3 When cooled, add the caramel syrup to glutinous rice flour gradually while mixing, until you have a smooth caramel glutinous …