The challenge of making 年糕 is the long hours of steaming. I first spotted Gina's recipe (white version) in Kitchen Capers 2 years ago but I wasn't keen to try it until DS2's former nursery teacher passed me a recipe a couple of weeks ago. She was at Kitchen Capers Store and saw Gina in action, conducting a nian gao making demo so she took a recipe for me. With this coincidence, I decided to give it a try this year.
220g glutinous rice flour
Some pandan leaves
1 drop of yellow colouring
1 drop of red colouring
Method to make the liquid batter
- In a pot add water, pandan leaves and sugar to heat over the fire till melts. Leave to cool completely before using.
- In a large mixing bowl, sift flour and slowly pour syrup in and stir till there are no lumps (mixture should be thick and runny).
- Scoop a small portion of mixture into a bowl and add orange colouring, stir to mix evenly.
- Scoop another portion into another bowl and add yellow colouring, stir till well mixed.
- Grease mould with oil using a kitchen towel.
- Pour a tablespoon of orange batter into mould and steam on high heat for 3 - 4 mins.
- Remove mould from steamer and pour in yellow batter, continue to steam on high heat for 3 - 4 mins.
- Finally add the white batter and cover to steam for 20 - 25 minutes.
- Remove mould from steamer and leave it to cool completely before chilling in fridge.
- Unmould 年糕 and stick roasted black sesame seeds as eyes.
- Rose water was originally used but I replaced it by cooking pandan leaves with water to get some fragrance.
- Use disposable gloves to unmould.
- Use a toothpick to pick up the sesame seed and stick onto fish eye location.