How to Make Nian Gao for Lunar New Year
Chinese sweet glutinous rice cake with red bean filling, wrapped and fried for Lunar New Year. Source: thespruceeats.com.
Ingredients
| 400 g | red beans (soaked in water 2 to 3 hours) | |
| 400 g | brown sugar (demerara), for red bean | |
| 1/4 tsp | 1.3 ml | salt |
| — | oil, for deep-frying | |
| 450 g | glutinous rice flour | |
| 400 g | sweet red beans | |
| 420 ml | water | |
| 400 g | brown sugar | |
| — | spring roll or wonton wrappers |
Instructions
Sweet Red Bean:
- Drain the soaked red beans and put them into a saucepan. Add 3 cups of water and bring to a boil. Once boiling, reduce heat and simmer for 1 hour, until the beans are soft enough to squash with your fingers. Keep stirring to prevent burning; add more water if necessary.
- Mix the sugar and salt into the beans while still hot and leave to cool completely. Red Bean Nian Gao:
- Boil water and add brown sugar. Stir until the sugar has completely dissolved and leave to cool down.
- Mix the glutinous rice flour into the syrup, making sure there are no lumps.
- Mix the sweet red beans into the mixture.
- Brush a layer of oil into tin foil boxes or another rectangular mold.
- Steam the nian gao in a bamboo steamer. Wait for the water to boil before steaming, and if you need to top up the water use only hot water.
- When the nian gao is completely cool, remove from the mold. Cut into 1-inch rectangles and fold each into a spring roll wrapper or wonton wrapper: place the nian gao near the end closest to you, start folding, roll toward the other end, and use a bit of water to help the wrapper stick together so it won't fall out when fried. Heat oil to 375°F and deep-fry until golden brown. Store in the fridge for 5 days once cooled, or freeze for up to 1 month; wrap each individually in cling film to prevent the surface from drying out.