Making Sweet Sticky Nian Gao in a slow cooker.



This is an updated post.


We are having a virtual Sweet Lunar New Year Party.
and I am bringing Nian Gao, my first time trying out...


Check at the end of this post for delicious Chinese New Year food from other bloggers.

What is Nian Gao?

Nian Gao, is a sweet and sticky Chinese New Year cake, made from glutinous rice flour, water and sugar.
It is also known as Tikoy (in Hokkien) or Kuih Bakul (in Malay language).

Why is it called Kuih Bakul in the Malay language (Bahasa Malaysia)?

Kuih (coo-eh) ~ anything of traditional food be it savoury or sweet, we usually refer to them as kuih.
Bakul, refer to basket.

Traditionally, bamboo baskets lined with banana leaves were used as a mould to hold its shape, while it sat steaming away in a steamer. 
Modern days, either plastic vessels are used or I would use ramekins.

This sweet sticky cake can only be found during the Chinese New Year celebration.

A little tale...

I grew up in a multicultural neighbourhood.

Without fail, every Chinese New Year, either neighbours across our house or my dad's friends would send us Chinese New Year goodies.

A plateful of goodies would have Kuih Bangkit (Tapioca Cookies), kuih kapit (Love letters) plus the sweet and sticky Nian Gao.

Chinese New Year is the only time we get to eat Nian Gao.

Preparing Sweet sticky Nian Gao | Tikoy | Kuih Bakul

The Sweet Sticky Nian Gao has basic and simple ingredients, but it is time-consuming.

3 ingredients are Glutinous rice flour, water and sugar.

Another not listed and mentioned ingredient that one must have is... PATIENCE!!

Remember to grease the ramekins before lining them with banana leaves.

How to Cook Sweet Sticky Nian Gao | Tikoy | Kuih Bakul 

I was told by hubby that his late grandmother took at least 12 hours to steam Nian Gao...
and she did not use a kerosene stove or gas stove!

She used wood fire and steamer, for all her Nian Gao!
Imagine... huffing and puffing to keep the fire going!

I planned to cook Nian Gaos using the steamer, and was planning to keep the steamer going for at least 10 hours... minus the wood fire of course :P

... but my plan was backfired!

I was using my portable induction cooker and that 'beeping bl**d*' thing (read with an angry -swear tone ;p) switched off after 4 hours!

My sweet sticky Nian gao, was still pale and gooey .. no where near "Done"!!!

With swift action, I transferred the ramekins to a slow cooker and continued cooking until the cake turned golden in colour (another 10 hours).

Cooking Nian Gao | Tikoy | Kuih Bakul using a slow cooker

It is so much easier to steam Nian Gao in a slow cooker.
I have no worries.. just click and walk away.

My main concern was ...

if I were to steam the cakes using the conventional method, steamer and stove, I have to keep on checking the water level in the steamer.

... and that...

my friend, is 'troublesome' and dangerous, because I can be forgetful at times!

But with a slow cooker, it's easy... fill up water and check again after 6 hours! or fill up with hot boiling water before we turn in for the night.

How do we eat Sweet Sticky Nian Gao?

By slicing the hardened Nian Gao into thin slices, and just eating it as it is, like eating cheese :D.

However, my husband only enjoys eating Nian Gao, when it is thinly sliced, sandwiched between equal thickness of sliced yam and sweet potato then dipped into rice flour batter and deep fried!

or

re-steam,  roll the hot gooey Nian Gao in slightly salted desiccated coconut.

Cooking tips 

• Grease the ramekins with vegetable shortening
• Pre-cook the batter

Pre-cooking Nian gao batter yielded much better caramel colour, plus the batter didn't "run" in between the banana leaves.

Note : I used 4 x 1 cup (250ml) ramekins.

Dishes to try for Chinese New Year from bloggers

Earlier in the post, I mentioned that we are having a virtual Sweet Lunar New Year Party to welcome the year of a Rooster, right?

Many thanks to Christine from Vermillion Roots for organising such a fun event :D.

So...  come and join us and let us celebrate and PARTY :D. 

Snow Fungus Soup by Vermilion Roots
Orange Scented Sweet Red Bean by Lime and Cilantro