Nin go (steamed chinese new year cake with coconut cream and maple syrup)

| nin go (steamed chinese new year cake with coconut cream and maple syrup) |

Chinese New Year is just around the corner this weekend, nin go is one of the must have Chinese sweets that has a homonym for “grow every year”. Nin go are sold in many Chinese restaurants or supermarkets during CNY period, they come in brown or white depending if they have used brown or cane sugar or just what sugar to make them. Major ingredients include coconut cream/milk, sugar and glutinous rice flour.

To intensify the coconut fragrance, I tried using just coconut cream in this recipe without adding any water, and using maple syrup as a natural sugar substitute. I came up with this simplified method with only 3 steps. Cut and pan fry to serve for a unique taste of chewy in the inside, crispy on the outside!

what you need: (makes 3 mini portions of 5 inch or a 9 inch)
– 140g glutinous rice flour
– 50g wheat starch
– 350ml coconut cream
– 20ml vegetable oil
– 100ml maple syrup

what you do:
1. Mix glutinous rice flour with wheat starch and sift; on the other hand mix coconut cream and maple syrup
2. Slowly add wet content into dry content and mix at the same time, and add vegetable oil and make sure everything is well mixed
3. Pour mixture into pie dishes and steam for 60-75 minutes, depending how thick it is (if you use a 9 inch may take a longer time to steam)
4. Cool and store in fridge for at least a few hours to harden or even overnight, remove from pie dish, turn upside down and wrap with clear food wrap.

p.s. add red dates to steam for a traditional taste! There are enough oil in the nin go, thus you don’t have to add oil to pan fry as long as it’s under medium heat, however some people like to dip in scramble egg to fry for a different taste, then some oil may be needed to avoid sticking.

|低糖簡易純椰汁楓糖年糕|

參考過不少年糕做法都需要先將椰汁加水和片糖一起煮溶然後再加入糯米粉,過程繁複之餘還會溝淡椰汁味,所以我就斗膽一試加入糖漿避過煮溶和直接用全椰汁,結果還蠻不錯,而且只需要3個步驟就可以做到。

材料:(份量為3個迷你5吋批或者一個9吋裝)
-140g 糯米粉
-50g 澄麵
-350ml 椰汁/椰漿/椰奶
-20ml 菜油
-100ml 楓樹糖漿

做法:
1.先將糯米粉和澄麵混合然後利用過濾網篩;另一邊廂混合楓樹糖漿和椰汁
2.慢慢逐少將椰汁混和物加入粉類混和物,邊攪勻,然後再加入菜油確保所有材料完全混合
3.慢慢將糊狀混和物倒進批碟內,然後蒸大約60-75分鐘,視乎糕底厚度
4.放涼後再放入雪櫃最少幾個小時甚至過夜雪硬,然後將年糕倒出來反面利用保鮮紙包好

p.s. 可以隨意加入紅棗!因為年糕本身已經有油的成分,切件煎的時候只需要利用慢火煎就可以避免用任何油,不過如果喜歡沾蛋煎的話就需要用些少油避免黏鍋。

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