Shanghai Rice Cakes or Nian Gao is a popular Chinese Lunar New Year dish. Traditionally, people use a large stone pestle and mortar to pound the steamed rice paste. It's easier to make these days, with the help of an electric mixer. The result was perfect. Smooth and chewy rice cakes. You can use the rice cakes to stir-fry with meat, seafood, vegetables or simply tosses them to the soup. If you're planning to make them, make sure to use short-grain rice, as they are starchier than long-grain rice.
How To Make Rice Cakes (Nian Gao)
Ingredients
2 Cups Short Grain Rice, soaked for 24 hours
2 1/2 to 3 Cups of Water
1/2 tsp Sea Salt
A little bit of Vegetable Oil
Nut Milk Bag
White Cloth
Steamer
Method
Blend soaked rice with water for about 1 1/2 minutes until smooth. Pour the rice mixture into a nut milk bag. Tie the bag, place on a strainer and leave it for about 6 1/2 hours.
Place the blended rice mixture into a mixing bowl. Add sea salt, and use your fingers to fluff up the blended rice. Place the the fluffed blended rice in a cloth and steam over high heat for about 40 minutes, or until it’s fully cooked.
Transfer to a mixer with a dough hook. Mix the dough until smooth, about 6 minutes. Place the dough on a lightly oil surface. Use a plastic wrap or rubber gloves to knead the dough until smooth. Portion into smaller pieces, shape the dough with the help of a small rolling pin. Keep in the fridge, overnight and slice the rice cakes according to your preference.
Makes about 600 grams of Rice Cakes
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