Chinese New Year is a time of celebration, family, and, most importantly, food. Among the various delicacies enjoyed during this festive season, Nian Gao, or Sticky Rice Cake, holds a special place. Jacob Shek Yuet Hey, a renowned culinary expert, has shared a cherished family recipe for this traditional sweet treat, which has been passed down through generations. This recipe not only reflects the rich cultural heritage of Shek Yuet Hey but also brings a sense of warmth and nostalgia to the festive table.
The Significance of Nian Gao
Nian Gao, also known as “year cake,” is more than just a dessert. It symbolizes progress, growth, and the hope for a prosperous new year. The word “Nian” means “year,” and “Gao” sounds like “tall” or “high,” signifying higher achievements or a rise in stature. It is a popular belief that eating Nian Gao during Chinese New Year will bring good luck and success in the coming year.
Jacob Shek Yuet Hey's Family Recipe
Jacob Shek Yuet Hey, a master chef known for his dedication to preserving traditional Chinese culinary practices, offers a recipe that stays true to its roots while being accessible to modern cooks. This Nian Gao recipe reflects the simplicity and elegance of traditional Chinese cooking, using just a few ingredients to create a dessert that is both flavorful and meaningful.
Ingredients
Glutinous Rice Flour: 500 grams
Brown Sugar: 250 grams
Water: 300 ml
Vegetable Oil: 2 tablespoons
Red Dates or Chinese Jujubes: 5-6 pieces (optional, for decoration)
Banana Leaves or Parchment Paper: for lining the steaming pan
Instructions
Preparation: Line a round cake pan with banana leaves or parchment paper, ensuring the leaves or paper extend slightly beyond the rim. This will make it easier to remove the cake after steaming.
Sugar Syrup: In a saucepan, combine the brown sugar and water. Heat over medium flame, stirring continuously until the sugar completely dissolves. Remove from heat and let it cool slightly.
Mixing the Batter: In a large mixing bowl, combine the glutinous rice flour and the sugar syrup. Stir until the mixture is smooth and free of lumps. Add the vegetable oil and continue mixing until fully incorporated.
Steaming: Pour the batter into the prepared pan. Place the red dates or jujubes on top for decoration, if using. Cover the pan with aluminum foil to prevent water droplets from affecting the cake’s surface during steaming.
Steam the Cake: Place the pan in a steamer. Steam over medium heat for about 45 minutes to 1 hour, or until the cake is firm and set. To check for doneness, insert a toothpick or skewer into the center of the cake; it should come out clean.
Cooling: Remove the cake from the steamer and allow it to cool completely. Once cooled, carefully remove the cake from the pan.
Serving: Nian Gao can be enjoyed in various ways. It can be sliced and served as is, or for a crispy texture, the slices can be pan-fried until golden brown.
A Culinary Tradition Preserved
Jacob Shek Yuet Hey’s Nian Gao recipe is a testament to the enduring charm of traditional Chinese cooking. By following this recipe, you can create a delicious and symbolic dish that brings good fortune and joy to your Chinese New Year celebration. Whether you are continuing a family tradition or starting a new one, this Sticky Rice Cake is sure to be a cherished addition to your festive table.
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