Nian Gao Recipe shared by Vivien Chong and Sweetie Pie (FB Member) – thank you so much!
It may not be authentic but at least I do not have to spend money to buy at exorbitant prices any more 😀
For a 6″ Kueh, steam with pressure valve closed for 44 minutes on Steam Mode (the one with Fish symbol) and Keep Warm for 8 minutes then manually push the valve to release steam. Open and remove nian gao. Remove the nian gao from the mould as soon as possible as there will be condensation water at the bottom of the mould. I am using Philips Pressure Cooker.
1st one steamed too long!
2nd one much better!
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Kim said
Jeannie,
The nian gao look fabulous. I wonder how the texture taste? My great-granny make one that is lightly chewy warm, soft for a few day but unfortunately no one in my family can re-produce it.
Happy CNY
Kim
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jeannietay said
I have not tasted it lol! Keeping for after CNY. Mine still soft on third day although not as soft as immediately out from cooker of course.
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