Скачать с ютуб Quick & Easy Nian Gao | Kuih Bakul recipe в хорошем качестве

Quick & Easy Nian Gao | Kuih Bakul recipe

#NianGao #KuihBakul #ChineseNewYearCake Join our Telegram Channel for the latest updates on delicious tried and tested recipes: https://t.me/MerrynTan Quick and easy Nian Gao recipe with only 2 hours of steaming required In this video I share: how to wrap/line the mould with banana leaves how to cook nian gao in just 2 hours how to unmould nian gao Ingredients: 350ml water boiled with pandan 250g glutinous rice flour 150g brown cane sugar 70g gula melaka 1 teaspoon oil This recipe makes 600ml of batter. Method: Boil 400ml water with pandan leaves until fragrant. Keep boiling until liquid is reduced to 350ml. Pour through strainer to remove pandan leaves and set aside. In a clean pot on low heat, melt 150g brown cane sugar with 70g gula melaka. Pour pandan water bit by bit into the caramelised sugar. Keep adding pandan water until all caramelised sugar is diluted. Turn off heat and pour through strainer. In a mixer, gradually pour sugar mixture into 250g glutinous rice flour and mix until smooth. You can also use a hand whisk instead of an electric mixer to mix. Once batter is smooth, add a teaspoon of oil and continue mixing. Pour batter through strainer. Pour batter into prepared mould. Cover mould with banana leaf and aluminium foil. Steam for 2 hours. Don't forget to refill the water in the steamer throughout the cooking process to prevent the steamer from drying out. Remove the top cover (aluminium foil) after steaming but cool completely before unmoulding. Nian gao will appear pale and soft at the end of cooking time but that is normal. It will darken and firm up once cooled. Cool nian gao overnight before unmoulding. Homemade nian gao without preservatives stays fresh for up to a week in room temperature. If you wish to keep it longer, refrigerate them or freeze to keep for months. Music source:    • Chinese - Background Music | Royalty ...