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Nian Gao 101(rec n pic)
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sun Jan 13, 2008 9:19 am    Post subject: Nian Gao 101(rec n pic) Reply with quote

I realised I didn't have a full recipe of this here. Thanks to Raymond(Winnie) who reminded me on this.

Last year I make 388 pieces of nian gao in shapes of Fish(big and small), peaches(to symbolise longetivity for elders), peony flowers, Fook(Luck/Prosperity). All sold to several people here in KC and many were given away to suppliers, biz associates and friends too.

I am not making this to sell anymore. Because I wanna teach everyone how to do this. Its more satisfying to be able to do this for your family and friends. And especially to your old folks at home. Maybe ah Ma may give u bigger ang pow! grin

The texture of this nian gao is very SOFT and chewy. Best to be eaten straightaway.

Here's my recipe yummy

Ingredients
250g sugar
450g glutinous rice flour
500ml water
1 tbsp Rose Water**

colourings
2 drops of orange colouring
1 drop of red colouring

Method to make the liquid batter
1. In a pot add water and sugar to heat over the fire till melts. Leave to cool completely before using.
2. In a large mixing bowl, sift flour and slowly pour syrup in and stir till there are no lumps.
3. The mixture should be very thick and runny too. Pour 100ml in a measuring cup and add orange colouring, stir till its evenly mix. It should look light orange.
4. Pour 100 ml into another cup and add red colouring, stir till its evenly mix. Note that it will only look PINK.
5. Leave the rest to be white.

Method to steam
Note: I use Tiger Wok, steaming is cut down by 50%
1. dip a tissue paper with corn oil and wipe the inside of the mould.
2. Heat up the wok with high fire first.
3. Put the empty oiled mould into it. I do this so its easier to handle. or the wok is very hot with steam rushing out!
4. Pour the orange batter first..about 10 to 20 ml, depending on how big the mould is.



5. Close and steam for only 2 minutes. Then open the wok cover, turn the heat down(this is to prevent the steam to burn your face**

6. Now pour the red colouring on top. Then cover and steam for 2 mins again.


7. Finally add the white batter and cover to steam for 15 minutes.


8. When done, off the stove. Remove the mould and leave it to cool completely before removing from the mould.


My VERY important tips
1. I left the whole mould into the fridge to speed up the process of being cooled.
2. The nian gao should be oily on the surface. When you unmould, place it straight on a cake board. Try not to transfer it from plate to plate as it will break it!
3. I coloured the eyes with Black ink. You can use all colourings for Fondant or sugar paste work.
4. The more sugar you put into this, the longer it last without refrigeration. Nian Gao is meant to be SWEET not mildly sweet. So try not to cut down sugar.
5. It can be kept in the fridge to last for 4 weeks or longer. To eat, just leave it out in room temperature till its soft again.
6. About the Rose Water...you can use other essence like Almond, Orange, Strawberry. But I prefer Rose Water becoz its milder.
7. Don't add more red colourings into the white batter, after steaming it turns BLOODY RED.

Here's some pictures to show the different ways to mix the colours.




Many people ask me how I did the Peaches. this is just one colour of steaming that is white. When its unmould, the colour you see now are actually PAINTED by hand. so each peach is unique. no 2 are alike. grin




This was a challenge for me. For a KC member who ask me to make this for someone special!

Before painting..





Depending on the mould you use or have, you can do different markings on the fish.





The year the Prosperity fishes invaded my humble home! grin




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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1


Last edited by Gina on Sun Jan 13, 2008 9:34 am; edited 1 time in total
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Sun Jan 13, 2008 9:31 am    Post subject: Reply with quote

More pictures to give you inspiration to do this at home.





This had to be put into a box because it went to China. The 'new owner' took it to pray to her ancestors during the CNY. She want to remove it later when she is at her great grandparents altar to be put on a plate for prayers.





I have alot of orders for different colourings, markings. It was really fun to do this. I enjoy every minute of it.













And this..was for Irene Chin and family..our Mod here!

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Gina

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Gina
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PostPosted: Sun Jan 13, 2008 9:44 am    Post subject: Reply with quote

This year, I may make it again. to give to my suppliers and biz associates again.

The ingredients costs are very cheap. For S$5, you can make as many as 100s of baby koi, or 50 large koi

Its the time taken to steam, watch the fire, pour one colour and painting each one that is time consuming.

When you present this to a close friend or a family member, it really brightens up their day. It makes them smile. Believe me..my customers told me.

My good friend who is a Chef in Texas, USA made this in his western kitchen and gave a pair to his Sushi master chef(also his teacher). The couple was delighted and it made my friend felt good. I send him a couple of fish moulds.
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kwf
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Joined: 22 Nov 2007
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PostPosted: Sun Jan 13, 2008 12:05 pm    Post subject: Reply with quote

Gina, I'm very interested to try making some this year, esp the hello kitty ones! So cute!
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KrisJoy
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PostPosted: Sun Jan 13, 2008 12:12 pm    Post subject: Reply with quote

Gina,

After seeing the pictures, I am very inspired to make them! Will try out later. I don't have any plastic mould yet. Can I use the normal baking tin? Will the batter stick to the tin when it is time to unmold?
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Gina
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PostPosted: Sun Jan 13, 2008 12:18 pm    Post subject: Reply with quote

joyce

I have so many fish molds at home. you can come and borrow to use first.

square moulds not cute leh. if not you can use the jelly moulds which u use for konnyaku jelly type..that can be used too island
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Gina

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Gina
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PostPosted: Sun Jan 13, 2008 12:19 pm    Post subject: Reply with quote

kwf wrote:
Gina, I'm very interested to try making some this year, esp the hello kitty ones! So cute!


oy Wai Fun

your list is getting very very long leh! grin
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Gina

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Gina
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PostPosted: Sun Jan 13, 2008 12:51 pm    Post subject: Reply with quote

KrisJoy wrote:
Gina,

After seeing the pictures, I am very inspired to make them! Will try out later. I don't have any plastic mould yet. Can I use the normal baking tin? Will the batter stick to the tin when it is time to unmold?


Joyce

whatever pan you use, just remember to OIL it.
and whichever pan or tray you use, make sure it can sit in the wok, level..not slanted. or the nian gao will be lop-sided. see stars
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Gina

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KrisJoy
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PostPosted: Sun Jan 13, 2008 4:13 pm    Post subject: Reply with quote

Thanks Gina for your tips! I am using my jelly mould..did not think of that. Embarassed

Now waiting for it to cool...can't wait to try it! Smile
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kwf
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PostPosted: Sun Jan 13, 2008 4:51 pm    Post subject: Reply with quote

Gina wrote:

oy Wai Fun

your list is getting very very long leh! grin


What to do! Too many nice recipes in KC.

I think I need to borrow your mould also. The Hello Kitty one can? grin
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honeylemon
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PostPosted: Sun Jan 13, 2008 6:00 pm    Post subject: Reply with quote

Hi Gina,

Thanks for sharing the recipe. Would really like to try this out. What is the rose water for? Can it be omitted? Where can I get the fish mould?

Thanks
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patng
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PostPosted: Sun Jan 13, 2008 8:35 pm    Post subject: Reply with quote

Gina, you read my mind! I was going to ask your advice on this as I want to try to make it this year. Thanks!
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May May
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Joined: 19 Aug 2007
Posts: 550
Location: Malaysian

PostPosted: Sun Jan 13, 2008 9:22 pm    Post subject: Reply with quote

Whoaa..I like the peaches Gina. Very very beautiful. Hmmm, if I have the time, I'll try to make them. I have some fish mould which I used to make jelly before. Should be no problem to use it.

The oil which you use to oil the mould, I can use any oil right? Olive oil can?

Regards...May
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Gina
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PostPosted: Sun Jan 13, 2008 9:32 pm    Post subject: Reply with quote

May

don't use olive oil or your nian gao will smell really funny! sad I just use corn oil
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Gina

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Gina
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PostPosted: Sun Jan 13, 2008 9:35 pm    Post subject: Reply with quote

Wai Fun

you know I have tons of stuff at home. Bring big bag tomorrow! grin

Shirley

Rose Water is similar to Rose essence. But I prefer to use Rose water..not so strong in flavour. If you omit that, your nian gao has no fragrant at all. Its literally eating coloured kueh Smile

Its nearing CNY, so you will find these molds in Phoon Huat and comes in different sizes, shapes.

but the slimer ones comes from Hong Kong..the fat fishes are found all over Singapore Smile love
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May May
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PostPosted: Sun Jan 13, 2008 9:39 pm    Post subject: Reply with quote

Okay Gina. Will keep that in mind.

Regards...May
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pepperino
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PostPosted: Mon Jan 14, 2008 11:40 am    Post subject: Reply with quote

Gina

For step 5, after 2 mins(or 4 if not using Tiger wok rite) of steaming, would the orange batter have set? Must we wait for the previous batter to set before adding new colours to steam?

Thinking of trying this later, going to phoon huat to buy mould first. This is turning out to be an expensive hobby.
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Gina
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PostPosted: Mon Jan 14, 2008 1:43 pm    Post subject: Reply with quote

pepperino wrote:
Gina

For step 5, after 2 mins(or 4 if not using Tiger wok rite) of steaming, would the orange batter have set? Must we wait for the previous batter to set before adding new colours to steam?

Thinking of trying this later, going to phoon huat to buy mould first. This is turning out to be an expensive hobby.


evan

I have tried using other woks(I have 6 woks, different brands)..steam for 4 to 5 mins. Must be a bit firm..means when you pour the 2nd colour, it shouldn't mix. Pour gently.. Cheeky grin

this hobby is not so expensive. Its a lot cheaper than Fondant and cake decoration.

The moulds can be use for jelly or chocolates. So its not just for nian gao making.
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Mouse
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PostPosted: Mon Jan 14, 2008 2:27 pm    Post subject: Reply with quote

Gina,
U went fishing!!!! SO real leh, ur nain gao! Very nice!!!!!!!!!!!!!!!!!!!!!!
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pepperino
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PostPosted: Mon Jan 14, 2008 2:56 pm    Post subject: Reply with quote

Gina, I did it. dancing

I just unmould the first that I steam, have not tasted it. My mum was so skeptical when I said I wanted to do the nian gao, so happy that I managed to do it. Wish I could take a photo of it.

Thank you so much for your recipe.

When I said that it's as expensive hobby, i meant that with every item that I wanted to bake/cook, have to buy utensils/tools. On top of it, i have to get a camera quickly.
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Dream
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PostPosted: Mon Jan 14, 2008 3:13 pm    Post subject: Reply with quote

Gina,

I bought from you last year and was about to ask you whether you are selling the fish nian gao again this year. So sad that you are not doing it. bawling tears

Not sure whether i have time to do it myself. bawling tears
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Gina
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PostPosted: Mon Jan 14, 2008 3:35 pm    Post subject: Reply with quote

Evan

So glad you got to do it. Happy for u.
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cookingmonster
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PostPosted: Mon Jan 14, 2008 3:44 pm    Post subject: Reply with quote

WOW!!!! Gina, your niangao SO BEAUTIFUL & CUTE....totally unlike the yucky traditional round brown ones. how long can the niangao keep?
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Gina
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PostPosted: Mon Jan 14, 2008 7:15 pm    Post subject: Reply with quote

cookingmonster

freshly made ones last for 4 weeks, keep in the fridge.
If left outside, only 3 days. Because I didn't have any preservatives. the store bought ones have preservatives. that is why can last very long on the shelf!

Wai Fun just left my place. She had a one-to-one crash course on how to make that perfect fish nian gao! grin
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cecelia
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PostPosted: Mon Jan 14, 2008 7:48 pm    Post subject: Reply with quote

Will the plastic fish mould melt if you steam them? tx
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