Glutinous Rice Cake | Kuih Bakul | Nin Gou | Nian Gao | 年糕 | Kue Keranjang | Ti Kwe [Nyonya Cooking]

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A must-have kuih to usher in Chinese New Year. Kuih bakul is often abundantly found in supermarkets during this time of the year. This glutinous rice cake is soft, sticky and delicious.
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There is an interesting story behind this Glutinous Rice Cake which is a must have especially during Chinese New Year. Rumours has it that it is used to “seal” the lips of the “Kitchen God”, a deity installed in some Chinese homes. He meets up with the Jade Emperor to give his yearly report on the family. Before that, the family would offer prayers and this sticky kuih would be one of the offerings to seal his lips since it is sticky. This is to ensure he would not be able to tell on the family, especially the negative aspects like bickerings and misunderstandings. Thus, the family would be in the good books of the Jade Emperor.
There is another reason as to why kuih bakul is a must-have during Chinese New Year. Since it is called “nin gou” in Chinese, it literally means high year! The Chinese love using these meaningful symbolics in the hope that each year's achievements surpass those of the year before.
Kuih bakul is often abundantly found in supermarkets during this time of the year. It is given to relatives and friends as gifts for its auspicious meanings. I especially love those which are home made compared to those that are made commercially. These kuih keeps very well if refrigerated. You can then process this kuih further and make it into fried Kuih Bakul or steamed Kuih Bakul.
The steps to prepare are rather simple. However, one would question the time needed to steam the kuih bakul for it takes *about 10 to 12 hours* for the sugar in the mixture to caramelize. Other recipes call for the sugar to be cooked till it browns or just use brown sugar instead! Stubbornly, I prefer to cook it the traditional way.
Lots of patience is needed here and there is no shortcut to it. I heard of some taboos associated with the making of kuih bakul. Women having their menses would fail to churn out a perfect kuih bakul. Also, there should be no bickerings or quarrels when cooking it for that will also caused the kuih to fail. Well, so much for superstitions but who knows, right?
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10 окт 2024

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Комментарии : 92

@kevc7942 7 лет назад

Grace, thanks for that story and recipe. When my friends are talking too much, I will give them Kuih Bakul to slow them down. It's delicious and helpful. 😄

@ainvip5ever285 9 лет назад

woww..so awesome!! your videos abt kuih bakul/nian gao really helps my group members for our project this semester..thank you so much of the detail explanation 😊😊

@sofianshen9564 10 лет назад

i like ti kwe very much, freshly eat after first steam, steam with grated coconut , fried coated with taro and wrap it with springroll wraper...

@nyonyacooking 10 лет назад

Yums....sounds really good with springroll wraper too!

@shyamaezekiel-fagundo7793 10 лет назад

Gong xi gong xi gong xi ni. Happy Year of the Horse to you and you family. And thank you for teaching us these lovely recipes.

@nyonyacooking 10 лет назад

Gong xi gong xi! Welcome!

@afikdizzy 10 лет назад

delicous... makes me wanna go back n get 1 in Penang.

@nyonyacooking 10 лет назад

:D Try making one..hehe

@kimyoong6276 9 лет назад

Thanks for the recipe. Will give it a go.

@TeddysCooking 10 лет назад

Happy Chinese New Year! Thanks for your story. I made nian gao today, only steamed for one hour, used brown block sugar. Your recipe looks more traditional. I like nian gao. Also the savory nian gao that is stir fried is really good.

@nyonyacooking 10 лет назад

Happy Chinese New Year to you too! You are right, my recipe is rather more traditional :) Hope you enjoyed your nian gao!

@TakoyakiPanagaII 8 лет назад

10hrs to 12 hrs.. then ready to eat 2 or 3 days wahhhh

@AriMar76 8 лет назад

gong xi fatt choi nyonya..

@TheEqualizer-iw1bz 6 лет назад

My mother says using White Sugar “in the old days” too much longer, now she uses Brown Sugar (or even better, Dark Brown Sugar) for a caramelisation shortcut. And we would “traditionally” leave some in the fridge (because we forgot to eat, every year) until it dried out into a Hockey Puck which we then proceed to throw away because it was inedible (unless it got moldy first, depends on how moist, I think). PS I invented a Baked version (after adding Coconut Cream & Coconut Oil, then baked in cake/muffin/mini-muffin trays) - it is very handy to bring to people’s houses because it’s not sticky, and the crust is deliciously chewy. My mum also uses scissors to cut the Traditional version into smaller bite-sized pieces which she then coats with shredded/dessicated coconut (so that it doesn’t stick together) to bring to parties.

@nyonyacooking 6 лет назад

The Equalizer 2014 you can do that but it doesn’t help in making the kuih bakul last. The brown sugar is a trick to cut time and still have the brown look it traditionally has ;) so, if you plan to consume it anytime soon, brown sugar is the way to go 😋

@TheEqualizer-iw1bz 6 лет назад

Hello Grace, I was adding more to my comment when you replied. Happy Chinese New Year! We were born in Melaka, now living in Australia for 40 years.

@cikakak9993 10 лет назад

gong xi fa cai... i'm ur new subscriber i love watching all ur video... i live this kueh bakul and i now i know all the ingridient for kueh bakul is halal... very happy tummy... 😃😁😁

@nyonyacooking 10 лет назад

Thank you thank you!

@dustbean 10 лет назад

hahahaha... love the story ..I am Cantonese and I didn't even know that story though been forced to eat nian gao for decades lol...(forced because I don't like the sticky stuff whether fried or steamed)

@nyonyacooking 10 лет назад

Oh dear...maybe they wanted you to not talk so much..hahaha :P

@dustbean 10 лет назад

Nyonya Cooking (Malaysian Recipes) hahaha must be la

@niyniy2503 6 лет назад

Michael Corbin normally this story is to scare away lazy girls in the kitchen hahax

@canossful 10 лет назад

Nice intro n story haha. Pro baker as well! Yea. I pan fried mine wih batter, crispy n gluueey Cheers happy CNY Grace!

@nyonyacooking 10 лет назад

Ohhh..heavenly! Happy CNY to you too!!

@yashvisanghrajka3146 10 лет назад

Hi ....I m a new supscriber ..n I really love ur recipes.....good 1...

@nyonyacooking 10 лет назад

Thank you so much for subcribing ya

@yashvisanghrajka3146 10 лет назад

Ur most welcome....doing good keep it up...

@LyricsGoddess 10 лет назад

I love your explanation and story. Love your videos. Keep up the great work!!

@nyonyacooking 10 лет назад

Thank you!! ;) Please do keep supporting ya!

@ascw79 10 лет назад

I like your ingredients simple and sticky results!!

@nyonyacooking 10 лет назад

Hehe...you have to try it ^^

@joyjoyoo 10 лет назад

i just bought my nian gao, coconut red bean :)

@nyonyacooking 10 лет назад

YummY!

@cindymylai 10 лет назад

Happy Chinese New Year to you!! Thanks for the Nin Gou recipe.. It looks delicious and simple to make.. I'm just wondering if you can show how to make Fatt Gou.. Thanks..

@nyonyacooking 10 лет назад

My pleasure. I hope you will try out the recipe :D Fatt gou is also another new year cake :) I will put it up my request list ok.

@itzjeze2828 10 лет назад

Wow interesting 6-12 months....

@nyonyacooking 10 лет назад

Yes :)

@meilingtunk8797 3 года назад

Do you let it sit for 50 or 15 minutes before pouring into mound to steam, thanks

@ruiheng9987 10 лет назад

Thanks

@lindaang7814 10 лет назад

Hi....can I request for a recipe. I really love to know how to make lapis legit ( kue spekoek ) thousands layer cake. Thanks in advance. Love your cooking ;)

@nyonyacooking 10 лет назад

Ohh I love that and takes quite a lot of effort to make it. But I will put it up on the request list ok ^^ Thank you for your support!

@ruiheng9987 10 лет назад

So once we put in the sugar it will turn into sugar? Any type of sugar?

@nyonyacooking 10 лет назад

It turns into fluid :) Normal white sugar or brown sugar if you like.

@maggielee3487 5 лет назад

Do we need to wrap up the kuih when sitting in the fridge (after cooking) or for storage?

@erikaagda5068 7 лет назад

thanks ♥

@alyssan3359 10 лет назад

Hi thanks for another great recipe! I've never known this recipe was soo simple. Gotto try it soon ^^ U know I got a "nian go" from a friend last CNY and I put it into fridge for less than 3 mth before I decided to cook it and sadly I found its got mold in it. End up I got to throw and waste it. Do u know why it's got molded even a short time of period? As I remembered they can keep for few years without putting into the fridge but why my "nian go" molded even I put into the fridge. Do you know why? :)

@nyonyacooking 10 лет назад

Yes that's true. Nian gao can be kept for yearsss!! I always store them with a pack of silica gel pack (those you find in shoe boxes) to ensure that the air is completely dry. Sometimes, when u store covered food in the fridge, you'd see some water droplets in the food packs, cause by the condensation process and the difference of temperature when we open n close the fridge door. With the silica gel pack, it solves the problem :D All the best with the recipe. Send me a picture yaaa

@gracelili2815 8 лет назад

Hi, how would you know when the kuih bakul is done after 10-12 hours of steaming? btw,I love your videos!

@nyonyacooking 8 лет назад

+Grace Lili it will turn Brown in colour by then as the sugar caramelised ;)

@gracelili2815 8 лет назад

Hi Nyonya,will it be ok if we keep opening to check?

@nyonyacooking 8 лет назад

Yes sure, you also need to add water from time to time as you steam :D

@gracelili2815 8 лет назад

Thanks a lot! Can't wait to try! =D

@xkaili 9 лет назад

What happens if you cook for less than 10 hours? Will it be too watery?

@kailashinbox 10 лет назад

Loved the story ! :)

@nyonyacooking 10 лет назад

@Sisuri 8 лет назад

Hi there! Do you think a slow cooker would work?

@lollipop1309 9 лет назад

Hi, if I cut down the sugar by half will the batter still as liquid is yours?

@khoogeeseng4068 3 года назад

Try this .500gm.glutinous flour 400gm. sugar 550gm. water.

@HuongNguyen-fo9bu 9 лет назад

excuse me! I want to ask this dish can be eaten or do anything else?

@weedbee6735 8 лет назад

you can just eat it or do another version of it like in her other videos

@HuongNguyen-fo9bu 8 лет назад

+Weed Bee thank you!

@skyyeo2858 8 лет назад

10-12 hours? Are you kidding me ? I made this cake every year and I steamed for 1 hour and the cake would stay good for many months in the refrigerator.

@nyonyacooking 8 лет назад

No I am not kidding. :) traditionally this is how it's done because it takes time for the white sugar to caramelise. Of course the faster way would be to use brown sugar or to brown the sugar before adding to the other ingredients but I thought it would be nicer/fun to show how it's done the traditional way, which is much forgotten these days. However, I appreciate your kind comment and thoughts ;) Have a blessed CNY 2016!!

@AriMar76 8 лет назад

yes.my grandma also cook for at least 8-12 hours..maybe the taste are bit different when you steam in short time

@fruit03082010 7 лет назад

On 17 Nov 2016, I cooked kuih bakul and steaming for 1 hour and end up the kuih bakul became moldy by end Dec 2016. Thanks Grace Teo, I love all your videos.

@keijeremy4924 7 лет назад

sky yeo丶

@hk4672 10 лет назад

Wait, you steam something that has been steamed for 10 hours? lol, I'm just pulling your leg. But can't you eat it as it is?

@nyonyacooking 10 лет назад

Exactly that. Haha. It has to settle down and kept for at least 3-4 days. Technically, you can eat it but it's gonna be a mess to bring the kuih bakul out of the bowl. Patience, my friend. Haha :)

@carlinaphoon5899 9 лет назад

How do I control the cooking process?

@nyonyacooking 9 лет назад

carlina phoon Just allow it to steam and do not rush :)

@XxsoulrockaxX 10 лет назад

I think you should at least cut into the food to let us see how it is inside when you're done, most chef would even eat it for the entertainment.

@nyonyacooking 10 лет назад

Oh you definitely read my mind :) Just wait a little longer and you can see the upcoming videos which shows you how to cook it and then eat it. So do stay tuned!! ^^

@lorenelai5175 9 лет назад

Excuese me ~ What kind of flour that you use ?

@weedbee6735 8 лет назад

she using a rice flour maybe

@fruit03082010 7 лет назад

You need to use glutinous rice flour. Pls take note rice flour is different with glutinous rice flour.

@felicefransisca 8 лет назад

the steaming time so long????? waste gas 😃😃😃😃😃😃

@nyonyacooking 8 лет назад

+Felice Fransisca :P This is the most traditional way. Of course, you can use brown sugar to make it look caramelised and steam for a shorter while. But the taste would be different from the traditional version. Hope you enjoyed the video nonetheless.

@felicefransisca 8 лет назад

Will steam using charcoals :) :) enjoyed watching your video .. Thank you :)

@nyonyacooking 8 лет назад

Great! They do use charcoal traditionally too. Do tell me if it turned out well yea :D