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.
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.
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.
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.
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.
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.
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🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
Really yummy & easy recipe to follow. Thank you.
Love so much this delight ❤,Thanks
Good recipe. Outcome really nice n tasty . Thanks . No fail
Nice video.... I will land my FIRST Try next year January 2020 💕
Thanks for the great recipe
Great techniques!
Great job dear 🥰 I'm going to press 🔔🔔
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.
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
Could I use glass container to steam?
Should be ok if it is heat resistant.
Master can I use a milk tin
Yes.
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
Nien kao, Very Nice👍❤
Can I use rice flour only. Don't have glutinous rice flour
No.
great recipe. 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
Can i use brown sugar instead of caramelizing the sugar? Thanks
Yes, but the taste will be different.
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
Thanks for recipe. I like Nian Gao.
Looks gd..i will try
Well done! love your video. Thank you.
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.
I miss making it with my grandma... The traditional way...
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.
name song?
Side Path, TH-cam Audio Library.
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.
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 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.
After making it, can straight scoop it out and eat?
Yes.
Deĺicious.
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.
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.
Why need to wrap 3 layers of banana leaves?
To prevent leakage.
👌👌👌👌
H9
The music is sooo sad😔😔i remember the 6 astronauts and chalpana kawla😓 the music is like that...watch the columbia 6 astronauts
Ok no
G husband
Bitter
Cook until you have a golden colour caramel, do not cook until brown colour or the nian gao will taste bitter.
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.
Use Small spoons so leceh