red beans nian gao 紅豆椰汁年糕

7 February 201616 June 20161 Comment

Happy Chinese New Year 2016!

I thought I would share a revised recipe that I have changed from an original coconut milk nian gao into red bean nian gao recipe. The product came out pretty decent, when I was worry about adjusting the water content due to the water in the red beans.. but it actually came out pretty well. thick enough to hold the beans in place and not like every beans sink into the bottom!

這個做法是將我很喜愛的椰汁年糕原食譜改過來的。。

紅豆椰汁年糕

糯米粉 600g
澄麵 150g
椰漿 400cc
片糖 400g **
紅糖 50g **
清水340cc *如果喜歡軟身一點，可以多加100cc水
蜜紅豆 500g

做法是片糖跟190水，一起煮至片糖都融化掉。放涼。
糯米粉和澄麵一起放﹐然後慢慢倒入椰漿﹐攪拌勻。
然後再分幾次加入放涼了的糖漿。慢慢攪拌，每次加入糖漿的時候，好好拌均再加。
如果想確保口感好一點的話，可在拌勻後﹐過濾兩次。
倒入已抹油的盤裡﹐拿去蒸約一個小時﹐即成。我是用外賣盒來蒸的。

蜜紅豆做法

蜜紅豆 250g
紅糖 100g
砂糖 200g

用水和豆一起煮至沸騰，關火，讓豆悶一下，約30分鐘。再開火，煮軟。
到大慨可以軟的時候，可以加入糖，再煮至水分剛好和豆一個高度。
記得方涼後，水分會收的，變的稠稠。

後記
個人覺得，這個食譜糖份剛好，家裡的人不是很喜歡太甜的東西，你當然也可以看你自己喜歡的甜度再去加糖。記得加太多紅糖的話，年糕會很重味。

nian gao 雞蛋煎年糕

28 January 201116 June 20162 Comments

It’s that time of the year again. A very special beginning for those who celebrate Chinese New Year. This year falls on the 3rd Feb… (yah! I know I know.. we got to work, unlike those in China/HK/Taiwan!!!).

Same receipe used as my last niangao post. However, I still reckon that you can add another slate of cane sugar (片糖). As I personally found it below my preferred sweetness, though my parents reckon this sugar level is perfect for them. Oh, my colleague has said the same thing too!

A typical way of eating ninggao is actually pan fry it with egg. Some people would opt to slice the niangao thinly, coat it with egg and pan fry it in shallow fire until the niangao is soften inside while the outside is golden burnt.
Funny enough, I prefer thick niangao. So what I do is pan fry it first till the niangao is soft, dip the niangao slices into egg and return it back into the pan and fry it till eggs are cooked and golden. =)

椰汁年糕
糯米粉 600g
椰漿 800cc
清水 190cc
片糖 600g ** 我覺得可以再加多一片的
澄麵 150g
薑汁 1湯匙 **我也覺得可以多加一點﹐我喜歡重薑味的。

做法比之前有少許改變。
片糖跟水﹐一起煮至片糖都融化掉。放涼後﹐加入薑汁。
糯米粉和澄麵一起放﹐然後慢慢倒入椰漿﹐攪拌勻。
當你倒完兩罐椰漿時﹐粉已變成團了。然後再慢慢加入放涼了的糖漿。
拌勻後﹐過濾兩次。倒入已抹油的盤裡﹐拿去蒸約一個小時﹐即成。

**記得哦﹐蒸的時候記得要用foil 包好才拿去蒸。
**放涼後﹐才好放進去冰。

note: ahhh i m too lazy to translate into English *blushes* but if you want to try, drop a note and i will do it asap.