Nian Gao in Mandarin
is New Year Cake, by direct translation.
Nian Gao
is a delicacy only available during Chinese New Year.
Foochow (Fuzhou) community
make their Nian Gao
different from other dialects.
It has additional ingredients
like taro (yam), peanuts and red dates.
Unlike traditional Chinese Nian Gao,
these are made with tapioca flour instead of glutinous rice flour.
Foochow like to cook with tapioca flour.
Their noodles Lonn Yen are also made from tapioca flour.
If you like to taste this authentic
Fuzhou Nian Gao
here is the recipe:
Foochow (Fuzhou) Nian Gao
(A) 8 oz yam, shredded
1.7 oz peanuts, pre-boiled to soften
some red dates, slit & soak awhile to soften
(B) mix together: 3.5 oz tapioca flour
1 Tbsp glutinous rice flour
1/2 tsp 5-spice powder
(C) 2.5 oz brown sugar
1.5 oz white sugar
6.75 oz water
0.6 oz oil
pinch of salt
1. Bring (C) to a boil, add peanuts
2. add yam & bring to simmer until almost dry, do not stir
3. remove from heat, mix in dry ingredients (B)
4. pour into a parchment lined steaming pan
5. arrange some red dates on the top of the cake & steam for 1-1.5 hr
6. let cool completely and chill until required
Sliced Nian Gao
Pan fried Nian Gao
To serve:
1. slice nian gao into 1/4" thick
2. dip in beaten egg
3. pan fried until soft, serve
10 comments:
Yum yum ..ur a good cook n great mum n grandma
Katie Foong: Not actually good, just doing some research and hopefully can pass down the legacy and tradition of Fuzhou. So happy you all also enjoy these posts. Thank you so much. I always appreciate your feed back. Thank you once again
This looks sweet n yummy
Katie Foong: Yummy, my mom just told me. Not too sweet, already reduced sugar. Thank you for appreciating the post.
Tq dear Katie for the sharing! Long lost yummy dessert! Some more to come please!
Katie Foong: Ya, trying my best. Glad you like it. Thank you
SIFU.. Sorry to disappoint..But my 1 st time seeing it n never tried before.. Interesting.. TQVM for sharing
Ann Tan: Superb
Katie Foong: Ya, guess almost forgotten. Many prefer the glutinous rice one because they are easily available.
Katie, you're Hockchew Lang ah?
Sherilyn Chan: Yes, Mrs Ding. Katie Foong is our local Sitiawan hock chew lang 😄😄
Soh Chin Kee: Oh, our local. Thanks Ms. Sherilyn Chan. 👍
Sherilyn Chan: My pleasure 😃
Katie Foong: Yes, from Sitiawan
Never tasted this before.. 🤔
Katie Foong: Think almost forgotten because not many people know how to make.
Katie...You're hockchew ?👐👐
Katie Foong: Yes, my parents are from Sitiawan and I married a Sitiawan guy.
Katie Foong: Ann Tan you too?
Ann Tan: jen ni, sob puan
Katie Foong: Chi ya noin, haha!
Look cin Ho jiak
Katie Foong: My mom said, Cin ho lek
This sweet dessert makes me think of "char gor" do you remember Katie?
Usually garnished with roasted crushed peanut or roasted sesame seeds.
Hi Katie
I've just chance upon your blog when I was googling for FooChow nian gao. I would love to try this recipe as my hubby is a foochow as well and my late mother in law use to make, unfortunately she did leave behind any recipe for us to keep.
Your recipe is in imperial measurement, and chance I can have them in grams instead. And another question, can I replace brown sugar with red sugar as it seems my late mother in law used.
Thanks so much for sharing this recipe!
Here wishing you and your loved ones a blessed 2019!
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