Nian Gao – Chinese New Year Cake

Nian Gao is a Mandarin word that means higher year. It is a name given to a Chinese sweet made from glutinous rice flour.

While Nian Gao can be eaten all year round, it is most popular at Chinese New Year celebrations.

As part of my exploration into multicultural desserts, this year I decided to try making Nian Gao. I’ve never attempted making an Asian inspired dessert before, and to be honest the procrasti-baking was real! It took a while, but I braved up, and tried my luck…

The recipe I used was adapted from one I found at the following link, with a few twists of my own.

https://www.chowhound.com/recipes/baked-chinese-new-year-cake-28077

Nazzy Bakers Chinese New Year Cake : Nian Gao

Ingredients:

500g glutinous rice flour

4 large eggs beaten

1tsp coconut essence

2 1/2 cups caster sugar

3 cups milk

3 tblsp melted butter

1/2 cup toasted desiccated coconut

Method:

1) Pre-heat oven to 180 degrees Celsius.

2) Whisk together all the wet ingredients.

3) Then add the sugar and glutinous rice flour and whisk again well.

4) Pour the mixture into a greased and lined baking dish.

5) Bake the cake for 20-25 minutes, then sprinkle the toasted coconut on top, and bake again till cooked and browned on the top and sides.

6) Once cooked, allow the Nian Gao to cool, and then cut into squares and serve.

** I had some dried rose buds, which I crushed and sprinkled over for some colour

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

Don’t forget to like and share this idea with anyone that you think would enjoy it!

xx NaZzYbAkEr xx

Advertisements

Mothers Day Honey, Coconut and Macadamia Cookies

Happy Mother’s Day to all the mums and mother figures out there. I hope you have all had a wonderful day, and that you were treated like the Queens that you all are!

Last weekend, I visited The Macadamia Castle which is located between Byron Bay and Ballina In Knockrow NSW. Our little family, drive between Brisbane and Sydney several times a year, and we have become quite fond of a few stops along the way. The Macadamia Castle being one of them.

This year I decided to incorporate our road trip stops into my baking blogs, as they have been a tremendous source of inspiration for both myself and my family.

With the Pacific Highway upgrades, people tend to miss out on some of the wonders little townships have to offer, and so I am hoping my new little project “On the road with Nazzy Baker”, will inspire you to stop by these places and discover what they have to offer.

I walked out of the Macadamia Castle last Friday with a big bag of goodies and a whole heap of “bakespiration”.


The first recipe I thought I would try is a recipe for my mothers day Honey, Coconut Macadamia cookies. #hereshowididit

1) Cream 200g of softened butter with 200g of caster sugar until the mixture is light and fluffy.

2) Add to the mixture 1 beaten egg and mix well.

3) Add a tsp of coconut essence and 1tblsp honey. (You can adjust these measurements to suit your taste)

4) Add in some chopped macadamias. I added some chopped coconut and honey flavoured macadamias, however you can use plain unsalted nuts too.

5) Add in 400g of sifted plain flour, and mix to form a cookie dough.

6) Allow the dough to rest, and heat your oven to 180 degrees Celsius.

7) Once rested, roll out the dough and cut into required shapes. I chose hearts to show my love on Mother’s Day.

8) Place the cut cookie dough onto lined baking sheets and then bake until golden brown.

9) Allow the cookies to cool, and then package as required.

Here’s a picture of my gift :

I hope you have enjoyed this post:)

For behind the scenes baking stories, follow me on Instagram and Facebook ✌🏽

Don’t forget to like and share this idea with anyone that you think would enjoy it!
If you do happen to try this recipe, please share your thoughts with me 😊

xx NaZzYbAkEr xx