What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6929500 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Niangao for the Chinese New Year

Holiday and Celebration Foods

Niangao for the Chinese New Year
12 ounces Chinese brown sugar pieces
3/4 cup cornstarch
3 to 3½ cups glutinous rice flour
dash of salt
2 Tablespoons vegetable oil
8 pitted Chinese red dates
1. Mix sugar and one to one and a quarter cups cold water in a saucepan, and bring to the boil slowly, dissolving the sugar. Then remove the pan from the heat and allow the liquid to cool.
2. Next, mix the cornstarch, glutinous rice flour, and the salt, and make a well in its center and pour in the sugar water and half of the oil.
3. Brush a nine-inch round cake pan with the rest of the oil, and add the flour mixture to it.
4. Steam this for three hours over boiling water, checking with a cake tester or a nail until it comes out clean. Then put one or more dates in its center, and remove the pan and its contents from the steamer and allow it to cool before cutting it into pieces and serving.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720