Hi Lisa, I just finished steaming a few hours ago and boy do they look great! The tops of my Nian Gao are lovely and smooth/shiny. Nice caramel colour. Thanks so much for your recipe. :)
Your way of making ti-koy is exactly the same way my grandma made it, the authentic way. 👍🏻👍🏻👍🏻 I really dislike those adding brown/caramelized sugar in batter before steaming,and then title themselves as “traditional ti-koy”.. 🤮
Hiya, It must be at 5.27 minutes into the video, right? The nian gao were not fully caramelised yet. You can see the pale ring around the edges. I prefer my nian gao to be fully caramelised :)
I used the smaller ramekin about 1 cup size. You can check it after 10 hours, and stop if the nian gao has changed to your preferred caramelised colour :) Let me know how it goes! :D
@@LisasLemonyKitchen Hi Lisa, Unfortunately was only able to start steaming the Nian Gao yesterday evening ( better late than never ha ha). I found my new breville slow cooker isn’t as hot as the old one. This afternoon colour was still pale so I’ve had to increase the heat. I’ll check in another 2 hours but if still pale, should I finish steaming in my wok?
Hi, is there some other way to slowly dry it after steaming instead of put outside for 2 weeks. I’m worry about dust etc and Melbourne weather unpredictable. Could I heat my Airfryer on very low temperature then turn it off and dry it in there or maybe low heat in my oven, turn off and pop in there?
Hi Mary, Perhaps you can find a sunny spot somewhere in your house and dry them. I have not used air fryer method before so I am not able to advice you so.
Hi Hwei, I have not the chance to taste wood fire nian gao so I can't compare the two. I like to leave the batter for long so that sugar will slowly dissolve into mixture, its easier for me to handle while I get other prep work for nian gao ready :)
I can answer this question. There is no difference in taste nor texture. The difference in taste and texture depend on the method of preparing the batter.
Sweet and chewy ,if it has been sun dried for sometime. Otherwise it is sweet, soft and sticky :). We celebrate Lunar new year today and you may be able to buy one in Asian grocer near you.
Hi Melissa, I placed them under food cover (cloth netting type), because Perth is windy, sand might get in as well as we have abundant of flies :( You can get muslin cloth and place over but make sure that the surface is not sticky (cloth might stick and spoil the nian gao smooth shiny surface.
Hi Maria, Appreciate you taking time to comment and I appreciate if you could enlighten what is the right method according to you. If the steaming method is the wrong method, yes I agree it is not the old fashion way of steaming nian gao. I used slow cooker to free my time to do other things rather than waiting for hours on end for nian gao to caramelise. Have a good day :)
Nothing is wrong with the steaming method. This is exactly how it was done the traditional way; the only difference is in using a slow cooker instead of the old school steamer. Another method of preparing the batter is to caramelise the sugar, add hot water into it while stirring to mix well. Once syrup is completely cooled, pour it bit by bit while kneading it into the flour. Add one tablespoon of cooking oil into the mixture. The batter will easily strained without leaving any lumps (when done properly). Kneading the dough into batter will result in better tasting chewy and springy Nian Gao. A little more work but definitely worth the results. I used a pressure cooker - the taste and texture is exactly like how my grandma made them. I will use your slow cooker method the next time I make nian Gao.
