Fried Nian Gao - Spring Roll Style

 

 

Fried Nian Gao - Spring Roll Style

recipe adapted from Table for 2..or more

• 1 whole nian gao
• 1 medium size yam (i bought the thai variety)
• 25 - 30 sheets of popiah skin
• Oil for deep frying

1. Cut the nian gao into long strips of about 2 inches long.

2. Slice the yam thinly, then steam until soft. Mash evenly.

3. Smear some yam paste onto each popiah skin, then put one strip of nian gao on top.

4. Fold into a small spring roll, dab the end corner with some water and fold onto the roll, pressing firmly so the corner will stick. Continue until all the yam and nian gao is used up.

From top left clockwise: Steam the yam slices, KG popiah skin,
wrapped yam and nian gao, strips of cut nian gao

5. Heat the oil until it reaches deep frying temperature. Use a wooden chopstick, dip it into the oil, and when u see bubbles coming out from the chopstick, that means the oil temperature is right for frying. If the oil is emitting smoke, it means it is already too hot.

6. Gently drop each roll into the oil. Be careful not to overcrowd the wok as this would lower the temperature of the oil and the rolls would not fry evenly. Since i am using a medium size wok, i fry a batch of 5 rolls at a time.

Serious deep frying happening here

 

Niao gao oozing out, YUM!

7. When the rolls turned golden brown, take them out and dry on absorbent paper. Serve warm when the rolls are still crispy.

 

 

http://thefussfreechef.blogspot.sg/2013/02/fried-nian-gao-spring-roll-style.html

 

 

 

 

FRIED NIAN GAO IN MASHED SWEET POTATO

 

FRIED NIAN GAO IN MASHED SWEET POTATO

Recipe sourced from Jane's Corner

Ingredients:350g mashed sweet potato (I used a combination of two types of sweet potato)

80g plain flour,

1 tbsp rice flour

1 tbsp sugar

1/2 tsp salt

200g nian gao, cut into small square pieces

Method:

Combine all the ingredients to form a smooth dough.

 

Divide dough into 12g each. Wrap in nian gao as filling and shape into ball.

 

Coat the balls with flour and deep fry in medium hot oil until golden brown.

Ready to coat in flour and into the deep fryer !

Fry till golden brown

 

 

http://melspantrykitchen.blogspot.sg/2013/03/fried-nian-gao-in-mashed-sweet-potato.html

 

 

 

Crispy Crab Sticks

 

Crispy Crab Sticks Recipe

• Serves: fills roughly 1-2 CNY cookie bottles (depending on the size of your bottle)
• Prep: 15 mins
• Cook: 15 mins

These crispy crab sticks are easy to make and keeps for up to one week in an air-tight container. The preparation time indicated above is not inclusive of the air drying time ( 3-5 hours).

Ingredients

• 500 grams imitation crab sticks
• 200 ml cooking oil for deep-frying

Instructions

1. Gently peel and unroll the crab sticks, then separate to roughly 1 cm width.
2. Arrange the crab sticks one layer on plates and allow to air or fan dry for several hours, until they are dried and slightly curled.
3. Heat oil in wok. Test the temperature of the oil by dropping a piece of crab stick in it. The crab stick should sizzle, float upwards and flatten out instantly. Deep fry in small batches until lightly golden. Drain excess oil on paper towels and store in an air-tight container.

http://www.noobcook.com/crispy-crab-sticks/2/


 

Pineapple Jelly

 

Ingredients - one 10 inch square cake pan

(A)

1 can Pineapple slices in syrup (drain the pineapple slices and keep the syrup)

9 Red cherries

350ml Water

1 tsp Agar agar powder

60g Sugar

1 pandan leaf

 

• Boil (A) -350g water, sugar, agar agar powder and pandan leaf together at medium heat until sugar dissolved. Continue stirring liquid for another 3 minutes, off heat and stir again for another 2 minutes with a hand whsik. Discard pandan leaf.
• Pour a little agar agar liquid into the square pan then place 9 pcs of pineapple slices and cherries in pan. Pour the remaining agar agar liquid on it and leave to set.

(B)

1 pkt + 1/2 tbsp Agar agar powder

1 tbsp Gelatine powder

300g Sugar or add to taste

550ml Water

600ml Guava juice
800ml Liquid from 1 can Pineapple juice + pineapple syrup + water

4 pandan leaves

Method:

• Soak getaine powder with 2 tbsp of water in a small bowl, set aside.
• In a large pot, add in the remaining ingredients and bring to boil at medium heat until sugar dissolved. Add in soaked gelatine and stir till melted with a hand whisk.
• Continue stirring liquid for another 3-5 minutes, off heat and stir again for another 2 minutes. Discard pandan leaves.
• Divide agar agar liquid into two portions (total about 2000ml). Add a drop of orange colouring into the first portion of liquid and stir well.
• Gently scrape the surface of the pineapple slices with a knife and slowly pour liquid over over it and leave to set in refrigerator for about 10 minutes or firm to touch.
• Keep the remaining agar agar liquid under low heat or place it over a pot of hot water to prevent the liquid set quickly while waiting for the pineapple agar agar to set.
• Take out the set pineapple agar agar from refrigerator and gently scrape the surface with a knife. Add a drop of rose pink colouring in the remaining agar agar liquid and stir well before pouring over the set agar agar.
• Cool and chill pineapple jelly to set in the refrigerator for 2-3 hours before removing from the the cake pan.

http://www.anncoojournal.com/2013/02/pineapple-jelly.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+AnncooJournal+%28Anncoo+Journal%29

Chocolate Almond Cookies

Ingredients:

250g butter
125g icing sugar
300g low protein flour
30g cocoa powder
100g cornflour
150g almond flakes
1 egg
1/2 tsp vanilla extract

Method:

• Cream butter and icing sugar until light and fluffy.
• Beat in egg and vanilla extract.
• Sift together flour, cocoa powder and cornflour. Fold into the butter mixture. Then add in the almond flakes and combine to form into a dough.
• Divide the dough into two and shape into logs. Wrap with clingwrap and chill in the freezer for about 15 minutes.
• Cut the logs into slices and bake in a preheated oven of 175 deg C for about 20 minutes.
• Cool the cookies on a wire rack and store them in an air-tight container.

http://mintyskitchen.blogspot.com.au/2013/01/chocolate-almond-cookies.html





 

Sesame Chicken Floss Cookies

Recipe

Ingredients
100g butter
75g icing sugar
1 egg yolk
1tsp vanilla essence
1tbsp milk
200g plain flour
1/2tsp baking soda
30g ground almond
80g chicken floss

1 egg white (beaten)
sesame seeds

Steps:
1. Preheat oven to 175C.
2. Cream butter and sugar until light and fluffy.
3. Slowly beat in the egg yolk, milk and vanilla essence until well combined.
4. Sift flour and baking soda together.
5. Beat in flour, ground almond and chicken floss into Step 3 and mix to form a soft dough.
6. At this stage you may add in some milk if dough is too dry or add in some flour if dough is too wet.
7. Pinch some dough and shape into round ball.
8. Dip in egg white and sesame seeds.
9. Arrange them on a greased tray.
10.Use a fork to flatten the balls.
11.Bake in a preheated oven for 20-25mins until firm.
11.Cool on wire rack and keep in an airtight containers

 

 

http://happyflour.blogspot.sg/2009/06/sesame-chicken-floss-cookies.html

 

 

 

Cornflake Cookies

Ingredients (makes 90 pieces):100 g butter
80 g caster sugar
1 no. egg
½ tsp vanilla essence
130 g cake flour
20 g custard powder
20 g rice flour
30 g Oatmeal, grounded
50 g ground almond
60 g Cornflakes (original flavour), crushed briefly

Methods:

1. Sift together all flours then mix in custard powder, oat and ground almond. Set aside.
2. In a separate mixing bowl, cream together butter and sugar till creamy.
3. Add in vanilla and egg in three batches, continue to cream till fluffy.
4. Add in flour mixture bit by bit till soft dough is formed.
5. To make cookie, scoop about a teaspoon of dough and flatten it slightly with fingers. Drop dough in the bowl containing cornflakes and press gently so that cornflakes will stick on the dough.
6. Use fingertips to shape the dough into a small ball then put in a paper case.
7. Bake cookies in preheated oven at 160°C for 15-20 minutes.
8. Cool completely before storing in an airtight container.

 

 http://mykitch3n.blogspot.sg/2011/01/cornflakes-cookie-cny-bakes-2011-part.html

 

 

 

Seaweed Cookies

Ingredients (makes 1 small container):125 g Unsalted Butter, soften
50 g Icing Sugar
Pinch of salt
1 Whole Egg, beaten
2 tbsp Mayonnaise (Japanese brand)
90 g Cake Flour
10 g Corn Flour
¼ tsp Baking Powder
2 tbsp Seaweed Powder

Methods:

1. Combine butter, icing sugar and salt in a mixing bowl. Beat mixture till fluffy and creamy. Stir in mayonnaise and mix well.
2. Add in egg in batches and mix well after each addition.
3. Add in seaweed (reserve some for topping), sift in flours and baking powder. Mix till just combined.
4. Transfer batter/soft dough into a pastry bag and squeeze onto a baking tray lined with baking paper.
5. Sprinkle some seaweed powder over the surface.
6. Bake in preheated oven at 150°C for 15 to 20 minutes.
7. Cool completely before storing in a airtight container.

 

http://mykitch3n.blogspot.sg/2011/01/seaweed-cookies-cny-bakes-2011-part-iii.html

 

 

 

Chinese New Year Cookies: Green Pea Cookies

Green pea dough.

Following the recipe, mine was a little dry so I added another 15ml oil.

Shape dough into little balls.

Using a chopsticks, make a small mark in the middle.

Brush with egg wash for a lightly browned tops. Ready to bake.

20 minutes in 180^oC temperature came out perfect. Make exactly 75 pieces.

Looking for melt-in-the-mouth green pea cookies? This is it.
Afraid the cracks not! That’s one of the characteristics of green pea cookies (same with peanut cookies).

If you have peanut oil use it for this cookies as the oil will make the cookie smoother.
I expected crazily filled green pea aroma in my kitchen but nah. It was just minimal.
Taste good, not too sweet. Gotta say it ain’t my favorite though.

Green Pea Cookies
Adapted from Debbie Teoh (Flavours magazine Jan-Feb 2009)
Yields 75 pieces.

Ingredients
160ml peanut oil (I added 15ml more as it was too dry; I had to used corn oil unfortunately)
1/4 teaspoon fine salt
110g icing sugar, sifted
250g plain flour, sifted
250g fried green peas, shelled and finely ground (I used ready-ground green peas from baking shop)
1 egg yolk, beaten lightly, for egg wash (optional)

Method:
1. Combine oil, salt and icing sugar in the bowl of an electric mixer. Mix on low speed to dissolve the salt.
2. Add flour and ground green peas in batches. Mix lightly with paddle attachment to form a soft, pliable dough. (Half way through, the dough is too dry for the mixer, so I resorted to a hand paddle and later my hand)
3. Preheat oven to 180^oC.
4. Shape dough into little ball about the size of marbles. Place on baking pans and brush with egg wash (optional).
5. Bake for 20 minutes. Remove from oven and cool completely before storing in airtight containers.


http://messywitchen.com/recipe/cookies/chinese-new-year-green-pea-cookies/


 

Green Pea Cookies

 

Ingredients:
260g Green pea powder
160g Icing sugar
1/2 tsp Salt
340g Self-raising flour
200m Vegetable oil (I used peanut oil)
1 egg yolk + 1/2 tsp water for glazing


     Method:

 

• Sift flour with the salt and sift in the icing sugar. Add in the pea powder and mix all the ingredients thoroughly. Add oil sparingly and slowly mix till the dough does not stick to the hands.
• Let dough rest for 15 minutes, covered.
• Roll dough into small balls (about 10-12g each) and arrange them on a parchment lined baking tray. Apply egg glaze.
• Bake in a preheated oven at 180 degrees C for 15 minutes.
• Allow cookies to cool on tray for about 10 minutes before removing them onto a wire rack to cool completely before storing into an airtight container. 

http://www.anncoojournal.com/2013/01/green-pea-cookies.html


 

Sesame Cookie 芝麻酥

Ingredients:

• 300g Sesame Powder with sugar
• 120g Castor Sugar or Icing Sugar
• 250g Top Flour or All Purpose Flour
• 180ml Oil (I use Olive Oil)
• 1/2 teaspoon Salt
• 100g Toasted Sesame Seed for topping
• 1 Egg Yolk, beaten for glazing

How to do it:

1. Mix flour, salt, sugar and sesame powder together to combine.
2. Pour half of the oil into the sesame mixture and mix together. I use hands to do it.
3. Pour the remaining oil and continue mixing and kneading till the (icing) sugar has melted.
4. Roll a ball of 10g sesame paste and if it doesn’t crumble, your paste is ready. Otherwise, add a bit of oil till the sesame ball doesn't crumble when you roll it.
5. Place sesame ball on baking tray.
6. Brush with egg yolk.
7. Sprinkle some sesame seed on top.
8. Bake in a preheated oven for 13mins at 180C till egg yolk glazing turn lightly golden brown.
9. Cool on rack and store in air tight container.

Note:

• If you use castor sugar, you will be able to able to eat into some sugar giving it the crunchy feel. Use icing sugar instead if you prefer it to be smooth.

http://wokkingmum.blogspot.sg/2012/01/sesame-cookie.html
 

 

Sesame and Peanut Cookie 芝麻花生酥

 

 

Ingredients:

• 300g Peanut Powder with sugar
• 150g Toasted Sesame Seed, grind into powder
• 50g Sesame Seed
• 120g Extra Fine Sugar
• 250g Top Flour or All Purpose Flour
• 190ml Oil (I use Olive Oil)
• 1/3 teaspoon Salt
• 1 Egg Yolk, beaten for glazing
• Additional Sesame Seeds as toppings

How to do it:

1. Mix flour, salt, sugar, grind sesame and peanut powder together to combine.
2. Pour half of the oil into the peanut mixture and mix together. I use hands to do it.
3. Pour the remaining oil and continue mixing and kneading till the (icing) sugar has melted.
4. Roll a ball of 10g paste and if it doesn’t crumble, your paste is ready. Otherwise, add a bit of oil till the peanut ball doesn't crumble when you roll it.
5. Place peanut ball on baking tray.
6. Brush with the egg yolk.
7. Sprinkle on some sesame seed.
8. Bake in a preheated oven for 13mins at 180C till lightly golden brown.
9. Cool on rack and store in air tight container.

 

http://wokkingmum.blogspot.sg/

 

 

Date Rolls

Ingredients for the filling:

600 gram dates – Medjool dates
¼ cup sesame seeds – toasted
3 tbsp sugar
1 tbsp soft butter
½ tsp cinnamon powder
1 tbsp orange zest
3 tbsp orange juice

1. Removed the seeds of the dates and chopped it up roughly. Put it into the food processor with sugar, butter, cinnamon powder, orange zest and the juice.

2. Blend it into paste. Take it out of the food processor and add in the toasted sesame seeds. Mix well and set it in the fridge. In the meantime prepare the pastry.

Ingredients for the pastry:

300 gram butter – room temperature
80 gram powder sugar
450 gram flour
60 gram milk powder
1 tsp salt
2 egg yolks
1 tsp pure vanilla extracts
2-3 tbsp cold water – if needed
1 egg – beaten for egg wash

1. Sift flour, powdered milk, salt and set it aside. In a mixer bowl, combine butter and sugar. Cream till light and fluffy, about 4-5 minutes, over high speed. Add egg yolk, one at a time. Add in the vanilla and beat well.

2. Add flour mixture into the bowl and beat over low speed until dough comes together. At this stage if the dough is too dry you can add a bit of cold water. Let the dough rest for 10 minutes.

3. In the meantime, Line 2 baking sheet with parchment paper and pre-heat the oven to 350 degree F.

 

4. Roll the date filling into a long log. About ½” diameter (depend on how big you want the roll to be)

5. Roll out the dough. Work with small badge of dough at a time. Roll dough out thinly (less than ¼”) place the date roll on top of the dough. Roll the dough to cover up the filling completely.

6. Use a pair of scissors to cut them up into 1 ¼” length. Arrange the rolls on the baking sheet. Brush the rolls with egg wash.

7. Bake till golden, 20-25 minutes. Let cool and store in airtight containers

 

 

http://www.mykitchensnippets.com/2013/01/date-rolls.html#more

 

 

 

溶在口里的'杏仁小饼' Melt-In-Your-Mouth Almond Cookies

 

食谱：（取自j3ss kitch3n)

• 自发面粉 150g (我用普通面粉加1/2泡打粉）
• 糖粉 60g （下次我会减到50g)
• 杏仁粉 (ground almond) 80g
• 杏仁粒 (almond nibs) 80g
• 玉粟蜀油 (corn oil) 100g
• 杏仁精 1/2tsp (我没放）
• 蛋黄， 抹面用

1. 把面粉和糖粉过筛， 加入杏仁粉和杏仁粒， 混合均匀。
2. 杏仁精和玉粟蜀油混合一起。
3. 把(1)和(2)的材料混合一起， 称为一个软的面团。
4. 那一点面团搓成小球， 放进小纸杯， 稍微压扁。
5. 在上面抹上蛋黄液， 再放一些杏仁粒装饰。
6. 放入预热170'C的烤箱， 烤15-20分钟。

http://sze-min.blogspot.sg/2011/01/melt-in-mouth-almond-cookies.html




 

Mango Tarts

[Ingredients]

Filling (enough for 150+ tarts):

600g (about 3 large ripe mangoes) mango flesh

150g white sugar

150g maltose

1 tablespoon lime juice

Pastry (makes about 50 tarts):

240g plain flour

60g vanilla custard powder

200g butter (use salted or reduced-salt), softened

50g soft icing mixture or pure icing sugar

1 egg yolk

 

[Preparation]

Filling:

Put mango flesh, sugar, maltose and lime juice into a saucepan and cook, stirring continuously, until thick jam consistency (it took me about 45 minutes).

Do not overcook or else it will be too dry and become hard as rock after baking.

Cool before use.
 

Pastry:

1. Preheat oven to 180°C. Sift plain flour and custard powder. Cream softened butter with icing mixture til pale and creamy. Beat in egg yolk to combine. Fold in sifted flour mixture til you get a sticky dough.
 

2. Put the dough into a sturdy piping bag fixed with a size #13 star nozzle. Pipe out star shaped pastry with an indentation in the middle (ie. pipe out the star then push the nozzle lightly down to make an indentation). Fill the indentation with a little mango filling.
 

3. Bake on middle shelf of the preheated oven for about 15 minutes, or til the pastry is light golden brown in colour. Remove, cool then store in airtight tins, separate layers of tarts with a piece of baking paper to prevent sticking.
 

http://cafeoftheeast.blogspot.sg/2004/12/mango-tarts-pineapple-tarts.html?m=1

Peanut Cookies 花生酥

Makes approx. 50 cookies.

[Ingredients]

200g raw peanuts, preferably smaller types with reddish inner skins

1 tablespoon (15g) white sesame seeds

200g plain flour

150g icing sugar

¼ teaspoon salt

150ml peanut, canola or corn oil, adjust as necessary

extra roasted peanuts, for topping

1 egg, lightly beaten for egg-wash

 

[Preparation]

1. Dry roast peanuts (in skins) over moderate heat in a frying pan for 5-8 minutes until fragrant and lightly brown. Cool, then skin the peanuts.

2. Dry roast sesame seeds in the same way for 3-5 minutes until fragrant and lightly brown.

3. Blend or ground the peanuts and sesame seeds into powder. Preheat oven to 180°C.

4. Combine ground peanuts, ground sesame seeds, flour, sugar and salt in a mixing bowl.

5. Add oil gradually and mix into the dry ingredients until a dough forms. To test, take a piece of dough and roll between your palms into a ball, it should not break up in pieces. If it breaks apart, add a little more oil to the dough.

6. Take a small handful of dough and roll into a sausage shape about 2cm thick. Cut evenly into small pieces just slightly bigger than a marble. Roll each piece into a ball and place onto a baking sheet. Repeat with the rest of the dough.

7. Halve the extra roasted peanuts. Place half a peanut on top of each cookie dough, then egg wash using a pastry brush.
 

8. Bake for 12-15 minutes, or until golden.

[Note]

1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.

2. The size of egg used is about 60g (includes shell) unless otherwise stated.

Kueh Bangkit

Ingredients
300g tapioca flour
3-4 pandan leaves
20 gm margarine or soften butter
1 egg yolk
120g icing sugar
120 ml coconut milk
1/4 tsp vanilla powder
Method:
1. Fry tapioca with the pandan leaves over low flame until fragrant and light. Set aside to cool. Best to leave it to cool overnight or 1 to 2 days.
2. Sift tapioca flour and combine with sifted icing sugar and vanilla powder. Add margarine or butter. Beat egg yolk with the coconut milk lightly to combine yolk into the milk. Add the mixture into the flour. Knead until dough is pilable. If you find dough too dry and crumbly, add more coconut milk, a tbsp at a time and knead until it is workable.
3. Roll out dough on a lightly floured surface to about 1/2 cm thick. Cut with cookie cutters and pinch patterns with tweezer (optional on the pinching of patterns). Arrange them on a lined baking tray (best to use the non-stick parchment paper).
4. Bake in a preheated oven at 170C for 15 mins or until it is lightly brown (not too brown). Cool it on a wire rack and store in an airtight container.


http://bakingmum.blogspot.sg/2008/01/kueh-bangkit.html

Kueh Bangkit

Ingredients:

500 gm. Tapioca flour
220 gm. sugar
250 gm. coconut milk
3 egg yolks
3-4 Pandan leaves - cut into pieces and dry it

Method:

(1) Dry fry the tapioca flour with pandan leaves for about 10 mins over low heat. Sieve and remove pandan leaves and leave to cool overnight. Can prepare this a few days ahead.
(2) Warm up the coconut milk then add in sugar and stir till sugar melted. Leave aside to cool. Add in egg yolks and stir till well blended.
(3) Pour coconut mixture into tapioca flour and mix into a pliable dough. Dough should be able to stand on its own and does not have a shiny look.
(4) Roll out dough and cut with a cookie cutter.
(5) Bake over low heat at 160C for about 20 - 25 mins. Cookies should be whitish in colour and not golden brown.

Note: If dough is too soft, add in additional flour and if dough is too dry, add in some coconut milk and egg yolks.


http://auntyyochana.blogspot.sg/2008/01/kueh-bangkit.html

Chinese Peanut Cookies

Chinese Peanut Cookies
recipe largely adapted from here

Ingredients
600g coarsely ground peanuts
350g sugar
400g all-purpose flour
1 tsp salt
1 egg yolk
3 tbsp creamy peanut butter
400ml corn oil (or neutrally flavoured oil like Canola)
1 egg (mix with 2 tbsp water and a pinch of salt to form egg wash)

Method
1. Toast the peanuts at 180C for 15 minutes.
2. Grind half of the peanuts into fine powder, and I keep the remaining half coarse for the crunchier taste.
2. In a large bowl, mix all the ingredients except the oil and egg wash. Combine well.
3. Slowly add the oil and mix well with clean hands until a soft dough is formed. You can adjust the amount of oil used here.
4. Form small walnut sized balls and using a chopstick or a clean tip of ball point pen (seriously!), indent the middle of the cookie. Alternatively, press half a peanut in the centre like the original recipe.
5. Brush the top of the cookies with the egg wash.
6. Bake at 180C for 20-25 minutes until the top is golden brown and cracked slightly.
7. Transfer the cookies to cool on wire rack and keep in airtight container. Enjoy!


http://www.thecookingdoctor.co.uk/2011/12/chinese-peanut-cookiesunassumingly.html

Nian Gao 传统年糕 (Chinese steamed New Year sticky cake)

Nian Gao (Chinese steamed New Year sticky cake)-makes 3 cakes
Ingredients
Glutinous Rice flour 500g
Water 500ml
Sugar 600g
Cooking oil 2tbsp
Banana leaves - soften it by blanched in hot water


Method
1. Line banana leaves on the steaming bowl.
2. Place the glutinous rice flour in a large bowl, mix in sugar (500g), oil and water. Stir the mixture till sugar dissolved.
3. In another pot, cook the balance sugar (100g) till became golden syrup.
4. Pour golden syrup into flour mixture, and the syrup will form into curd, don’t worry, continue stir until syrup dissolved in the mixture (Be careful when you pour the syrup, it will spill !)
5. Strain the mixture and pour the mixture in steaming bowl.
6. Steam cake over high flame for 1 hour, and turn to low flame for 4 hours. Make sure the water does not dry up, refill hot water from time to time.



传统年糕制法：

材料：
糯米粉 500 克（g）
水 500 毫升（ml）
糖 600 克（ 分开 500克 , 100克）
食油 2 汤匙
香蕉叶

方法：
1. 将香蕉叶垫在蒸的容器里。
2. 在糯米粉放进一个大碗内 ，然后加500 克的糖，食油和水搅拌均匀，直到所有糖溶解。
3. 把另外100克的糖放在另一个锅煮成金黄色的糖浆（syrup）。
4. 再将糖浆倒入第2项的面糊内搅动，当倒进糖浆时，糖浆将会凝固在面糊里成块状，我们必须一直将搅动，直到所有的糖浆和面糊混合成一体为止。
5. 把第4项的面糊用筛子过滤，然后倒进蒸碗内，再放进大锅里蒸熟。
6. 用大火蒸煮1个小时后，再改用小火，继续蒸4个小时。期间要不停加入热水。


http://nasilemaklover.blogspot.sg/2010/02/nian-gao-chinese-steamed-new-year.html