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Friday, February 8, 2013

Thnee Kuih [Sweet Glutinous Rice Cake] - CNY 2013

Thnee Kuih [aka Nin Koe or Kuih Bakul] or sweet glutinous rice cake is a must have traditional CNY delicacy for many Chinese families especially the Taoist.   It is used as an offering for sending off the Kitchen God to heaven on the 24th day of the twelve month of the Chinese calendar.

These home-made sweet cakes are pretty expensive nowadays as many thought that it is quite tedious to make.  I quite enjoy making them because it is more economical but I dread the preparation of lining the cans with scalded banana leaves.  You have to be skilful when lining the cans with the banana leaves otherwise the batter may seeped to the bottom of the tins.  It will be very messy when removing them.

Anyway, most times I used cling film wrap [must use a good brand - I used Diamond brand] to replace banana leaves and I find it good cos' it's not messy and the cake keeps well without turning moldy for a longer time than those with banana leaves.

Ingredients
[makes about 7-8 pieces of various sizes]
1 kg glutinous rice flour - sifted
900 ml water
1.1 - 1.2 kg granulated sugar
8 aluminium cans - various sizes
banana leaves - scalded or cling film wrap
  1. Line cans with 2 layers of cling film wrap.  Make sure it fold over the rim of the tins and secure with 1-2 pieces of rubber band.
  2. Put sifted glutinous rice flour in a mixing bowl, add water to form a soft dough.
  3. Add sugar and mix well until the sugar is completely dissolved.  Leave aside to rest for 15-30 minutes [I cover and leave them overnight].
  4. Pour batter into tin [1/2 to 3/4 full].  Arrange properly in a steamer, wrap the lid of the steamer with a sufficiently big piece of muslin cloth to prevent water from dripping onto the cake surface.
  5. Steam cake over boiling water for 1/2 hour, then reduce to medium low heat to continue steaming for at least 8 hours or until the cake turns brown.
  6. Replenish water for steaming regularly with hot boiling water.
  7. When cake is done it should turned brown.  Remove and leave cake in tin for at least a day before taking it out.  Trim the excess wrap before storing in a cool place.







Note

There are several ways of serving this cake:
1.  Slice, steam and roll it in white grated coconut seasoned with a pinch of salt.
2.  Slice and fry it with slices of yam and sweet potato in a batter until golden brown.
3.  Slice and wrap with puff pastry and baked until golden brown.


I am submitting this post to Chinese New Year Delights 2013
hosted by Sonia aka Nasi Lemak Lover

Nasi Lemak Lover

6 comments:

Esther@thefussfreechef said...

My favourite! Next year i will try to make my own nin gou. Happy CNY, Kimmy.

Sonia ~ Nasi Lemak Lover said...

WoW, you steam for 8hrs!! when i steamed my nian gao for 5hrs, peoples already said why take so long, hahaha..Anyway, homemade nian gao is the best right?
I would like to take this opportunity to wish you and your family a Happy CNY and Gong Xi Fa Cai !

kimmy said...

Hi Sonia, my friend steamed nian gao for 10 hours and wow they turned out very nice.

kimmy said...

Hi Esther, this nian gao is good for deep frying cos' it is very chewy. Store bought is not as good.

Phong Hong said...

Wah must steam for 8 hours! I like thnee kuih when it is fresh, soft and gooey and dipped in grated coconut. Also love it deep fried with yam.

kimmy said...

Hi Phong Hong, the long steaming hours make this kuih so costly cos' ppl think it's tough job actually it's not if you plan to stay home for the day.

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