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Thursday, February 15, 2018


Nian Gao [Ti Kueh] aka Kuih Bakul is a must for Chinese New Year.  I have tried  several Nian Gao recipes and was lucky this time to come across a simple version of this kuih yet the result is awesome.  
Thanks to Mykitchen101en for sharing this great recipe.
Really simple and long steaming hours.  You only need 1-2 hours of steaming.  The kuih has a nice colour, chewy and not too sweet.

The only difficulty is lining the cans with banana leaves and patience when preparing the caramel.  But it is still worthwhile to try this recipe if you wish to make your own kuih bakul.  Much, much economical to make your own if you need to buy a lot.
I have doubled the portion of original recipe and managed to make about 7 pieces of various sizes.
Do visit Mykitchen101en for the steps to prepare this kuih.  It is very well presented with step by step pictures and video.
700 gm glutinous rice flour
700 gm caster sugar
860 ml water
some scalded banana leaves
some aluminium cans
Place sugar in a heavy based pan, pour 4-5 tablespoons of hot water around the sides of the pan.  Stir lightly [but do not over stir].  
Cook sugar over medium low heat until it is golden brown in colour and the sugar melts
Do not cook caramel until it is too brown in colour.  The caramel my be bitter if overcooked.
Off heat, then gradually pour remaining hot water into caramel.
Turn on heat and cook until caramel sugar melts.  Allow to cool completely before mixing into glutinous rice flour
Gradually add in the syrup water into the flour.  Mix until smooth.  The batter is of thick consistency
Sieve batter to remove the lumps before pouring into prepared cans.
Pour batter into lined cans, cover with foil to prevent water condensation,  Place in a steaming tray, cover tightly with lid.  Steamed over high heat for 1 hour, then simmer over low heat for 30 minutes to an hour or until kuih is fully cooked.
A tray of lovely ti kueh [steamed glutinous rice cakes]



Anonymous said...

Hi kimmy,

May i know whatwhat conta you use?


Lissa said...

Hi Kimmy, wishing you and your family Gong Xi Fa Chai, be healthy and happy. All the best from me in Canada (normal working & school days here).

Phong Hong said...

Hi Kimmy! Keong Hee Huat Chye! I love nien gao. So many years never eat because nobody give me hah..hah... I don't think I have the patience to make my own.

H said...

They look beautiful. How do we know when the nian gao is cook? As i intended to make, half the recipe, in one pan.

Thanks u

Happy CNY


Kimmy said...

Hi Amy, you can use any kind of aluminium/stainless steel containers for this kuih. My grandma used to use canned food containers of various sizes to make ti kueh.

Kimmy said...

Thanks Lissa for your greetings. This year I am exceptionally busy with CNY preparations and lots of cooking for family and relatives at my mother in-law's place. My husband's siblings and family will return to our family home to visit my in-law for 2-3 days.

Kimmy said...

Hi Phong Hong, Keong Hee Huat Chye to you, too. As mentioned earlier, this year very busy to limited time for preparation due to my MIL's condition. Honestly, hardly have time to go shopping for CNY clothings. Anyway, 3 days of cooking is now over. Next is the Jade Emperor God's celebration.

Kimmy said...

Hi Kim, normally it would not go wrong if you follow a workable recipe. The dark caramel colour, smooth firm look of the nian gao, probably is the indication that the kuih is cooked. This recipe is a workable recipe.

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