Nian Gao (年糕) is a cake made from glutinous rice flour for Chinese New Year celebration. There are many myths and practices on this sweet cake, originating from the olden days to now. This can be eaten during the CNY period, or if well-kept, to be refrigerated and eaten through the year.
For my family, we really enjoy eating this little sweet treat!
A few days ago, I finally tried my hands at making homemade nian gao! I love eating nian gao, but I was quite hesitant of buying store bought ones. As I often wonder if they would be full of preservatives and weird ingredients, so I was glad at the simple ingredients needed for this recipe!
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
However, it was just quite disastrous since I lined the container with banana leaves too thinly. The mixture sort of leaked out into the container haha. Overall, I still enjoyed my first try of making nian gao!
So anyway, since I have leftovers, and I decided to try this Mochi Loaf Bread recipe in 1 of my recipe books. If you have any extra nian gao left from the CNY, do give this a try!
>> MORE BREAD RECIPES:
Our family love the texture of this bread! It is soft and chewy. The texture can be described as “绵密”.
So while we “indulge” in our favourite nian gao once in a while, I have also decided to make this a healthier choice by using some wholegrain flour, demerara sugar, coconut oil, desiccated coconut topping and also reduced the sugar.
- 220 g bread flour + 30g Prima superfine wholegrain flour*
- 5 g sugar
- 100 g nian gao, steamed for 5 mins if it has hardened
- 25 g coconut oil
- 130 g water
- 1/4 tsp salt
- 3/4 tsp instant yeast
- 30 g-50g dried cranberries
- Desiccated coconut, optional
Place all ingredients (except cranberries) into bread machine bread pan, to knead into dough. I am using Panasonic SD-P104, Mode 9 Bread Dough. This includes kneading + first proof. If you are using mixer, mix all ingredients together (except cranberries).
Proof for about 45mins to 1 hour till it doubles. You can add in the cranberries after the dough comes together.
After first proof, remove the dough and let it rest for10 mins. The dough is quite sticky, so dust your work space and dough with flour. Punch out air and roll into a rectangular shape. Ensure the length is just nice for your bread tin. Swiss roll the dough up and placed into bread tin.
Let the dough proof again for about 45 mins to 1 hour. Preheat oven to 180C. Just before baking, brush the surface of the dough lightly with water or milk. Sprinkle desiccated coconut and press onto dough gently to "secure" the coconut.
Bake in preheated oven at 180C, middle rack, for about 20 mins.
Let cool completely before slicing or placing into air tight container.
I like to use Prima's range of unbleached bread flour and wholegrain flour. You can substitute 30g of wholegrain flour with other wholemeal flour of your choice, plain flour, top/cake flour or bread flour.
Do note that most top/cake flour will be bleached. Prima has unbleached version of top flour.
If you prefer a sweeter loaf, you can use 10g-15g of sugar. Any type of sugar is ok. I am using demerara sugar as it is unrefined sugar and carries some nutritional values than refined sugar. You can also use coconut sugar here for low GI. - I am using coconut oil as I love the fragrance, but you can choose to use any kind of oil you prefer.
Recipe adapted from Carol Hsu