Simple Version Caramel Nian Gao (Kuih Bakul) | MyKitchen101en
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- เผยแพร่เมื่อ 4 ก.พ. 2025
- The steaming time for nian gao made with traditional method is about 12-20 hours. This simple version is made with glutinous rice flour and caramel syrup, the steaming time is shorter, about 2 hours.
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Looks very good. Lovely to see you at work preparing Nian Gao. Thanks
Thanks a lot.
terbaik n cantik☺️terima kasih atas perkongsian ni ye🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
Great job dear 🥰 I'm going to press 🔔🔔
Really yummy & easy recipe to follow. Thank you.
Love so much this delight ❤,Thanks
Nice video.... I will land my FIRST Try next year January 2020 💕
Good recipe. Outcome really nice n tasty . Thanks . No fail
Nien kao, Very Nice👍❤
Thanks for the great recipe
Great techniques!
you are indeed a great chef, love most of your great dishes
Thanks for your support.
Hi Ian from kerala,south part of India,same sweet here called ”kinnathappam” but making version is little different
Hi amazing recipe. I just did it. Any idea how long I can keep it outside the fridge ? Thanks !
I always freeze it after slicing, haven't tried storing at room temperature.
Thanks for recipe. I like Nian Gao.
Looks gd..i will try
Can I use rice flour only. Don't have glutinous rice flour
No.
I miss making it with my grandma... The traditional way...
great recipe. thank you
Well done! love your video. Thank you.
Hi,jus done nian gao ..need to take out from mould or. Just leave it until cold.tq
The color very nice n fragrant ..😍😍😍
Leave it inside the mould until completely cooled before unmoulding.
@@MyKitchen101en tq
Could I use glass container to steam?
Should be ok if it is heat resistant.
Deĺicious.
Can i use brown sugar instead of caramelizing the sugar? Thanks
Yes, but the taste will be different.
Master can I use a milk tin
Yes.
Just tried your nian gao this afternoon. It smells so good but the colour is a bit too brown and there are some tiny holes on the surface. Its not smooth on the surface. I found that when I mixed the caramel syrup with the flour there were some air bubbles in the batter, why? I'll snap a photo of the finished product and send to you in face book. Please help. Thank you, teacher.
PM photo to me via facebook.com/mykitchen101en/
Use satay stick and stir it around and tap down few times to loose air bubbles
I tried the nian gao recipe but the centre sunk. Why?
You might have over cooked it, if the mould you use is smaller, then shorten the cooking time. Nian gao will start to rise up when cooked and the top will curves outward (it is not cook yet if the surface is flat). If it is over cooked, it will rise too high and will sink a lot when cooled, and the centre will sink.
Thank you.
請問老師，可有中文的呢？
中文版请参考: 简易版焦糖年糕: wp.me/p7BssL-Ji
When i cover the cakes with aluminium foil before steaming it gets stuck to the foil after steaming and spoils the top.
The mould should be much higher than the nian gao (the height of my mould is 8-cm) as the nian gao will rise up when cooked, then it won't touch the aluminium foil on the top. Don't let it cook for too long, so that it won't rise too high and then sink a lot when cooled.
The music is sooo sad😔😔i remember the 6 astronauts and chalpana kawla😓 the music is like that...watch the columbia 6 astronauts
After making it, can straight scoop it out and eat?
Yes.
Hi, if I'm using pressure cooker to steam, how long you would suggest?
I'm not sure as I haven't tried with pressure cooker.
👌👌👌👌
why blanch banana leaf? our tradition is to heat if over stove. no need to dry it.
You may heat it over stove too.
Heat soften the leaf, keep them from tearing while folding or shaping.
Can i not use banana leave? Like i just put it in a container and steam
Yes, but the banana leaves will give a nice fragrance to the nian gao.
name song?
Side Path, TH-cam Audio Library.
Hi would like to check how long can the nian gao keep?
I usually keep it refrigerated for 2-3 days after unmoulding. When slightly hardened, I will cut it into thick slices and freeze them for later use, it can be kept for months when frozen.
Why need to wrap 3 layers of banana leaves?
To prevent leakage.
It's so so so difficult to make this basket cake dessert... Better buy it by shop. But those basket cake sale in shop it was rubbish taste.. Damn it.
A bit of time and effort spent in making these on our own is definitely worth it.
Ok no
H9
G husband
Bitter
Cook until you have a golden colour caramel, do not cook until brown colour or the nian gao will taste bitter.
Use Small spoons so leceh
I making this waste a lot of time, 3 to 4 hours not completely cook.
For the size in the video (about 480 g), it takes about 2-2.5hrs to cook through. Steam over high heat for the first 30 minutes, then reduce to medium heat for 1 hour and then medium-low heat for 1 hour. If the size of your kuih bakul is larger, then it will definitely take longer to completely cook through.
@@MyKitchen101en my friend cook this nian gao for 20 hours.. it's really traditional way?
Traditionally, it is made with white sugar, thus it takes many hours for the sugar to turn into caramel. This is simple version, sugar is cooked into caramel first, thus it takes shorter time.