Nian Gao is traditionally eaten during Chinese New Year but Mum likes to steam one every now and then. It takes 6 hours to steam one Nian Gao so she only makes it whenever Dad sets up the charcoal fire and she can just leave it to cook. Imagine 6 hours on the stove and the amount of gas that goes into steaming just one nian gao..that'll be crazy! and gas is so expensive, like what $40 per cylinder. Our family still orders gas because we dont have a direct gas line.
After the nian gao is done, we dont eat it immediately but instead store it in the fridge for about week so that it hardens. Nian Gao makes a really nice dessert when steamed with sago. There are many ways you can have your nian gao, sometimes we pan fry a few slices with eggs and other times we simply just steam it as it is, to appreciate its original sweet and sticky texture. I personally enjoy Sago Nian Gao Kueh because it reminds me alot of Oneh Oneh. To make this, you will have to slice a few pieces of nian gao and arrange them nicely in a bed of sago.
This is how it looks after it is done. All that's left to do will be to cut them up and roll them in a bowl of shredded coconut.
TADA!! I didnt manage to photograph it nicely but really, this kueh kueh tastes better than it looks. Overall, the shredded coconut adds to it a delicious flavor and texture and the sago-nian gao combination is very light and chewy! Yum Yum! If you are interested in trying this out, check out this recipe: http://happyflour.blogspot.sg/2012/03/sago-nian-gao-kuih.html
There are many other recipes available online but we followed this one and it turned out good so yeah, have fun trying it out! :D
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