Subj : Lunar New Year 09
To   : All
From : Dave Drum
Date : Sun Jan 22 2023 17:39:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sticky Rice And Almond Cake (Nian Gao)
 Categories: Cakes, Rice, Grains
      Yield: 7 servings
 
      1 lb Chinese brown sugar
           +=or=+
      2 c  (packed) lt brown sugar
      1 lb Sweet (glutinous) rice
           - flour
      5 tb Oil; more for greasing
      2 ts Almond extract
      1 lg Egg; lightly beaten
           Toasted sesame seeds;
           - garnish
 
  In a small saucepan, combine the sugar with 2 cups water
  over medium-high heat and cook, stirring occasionally,
  until the sugar dissolves, about 8 minutes. Remove the
  pan from the heat and let the syrup cool.
  
  Place the rice flour in the bowl of a stand mixer fitted
  with a paddle. With the motor running on medium-low
  speed, slowly drizzle in the syrup and mix until smooth.
  Pour in 2 tablespoons oil and the almond extract and
  continue beating until the batter is evenly combined.
  
  Grease a 9" cake pan with oil then pour in the batter.
  Set a bamboo steamer over 1 inch of simmering water in a
  wok, and place the cake pan in the steamer. Cover and
  steam the cake, replenishing water as needed, until the
  cake is firm, about 3 hours. Uncover the steamer,
  transfer the cake to a rack, and let cool until cake can
  be handled. Slice the cake into wedges and serve. half
  then cut each half crosswise into 1/2-inch-thick slabs.
  
  For leftover cake, cool completely, then cut in 1/2"
  thick slabs. In a large nonstick skillet, warm the
  remaining 3 tablespoons oil over medium-high heat.
  Working in batches, dredge the cake slices in the egg
  and cook, flipping once, until golden brown on both
  sides, about 1 1/2 minutes. Transfer the slices to a
  serving platter, sprinkle with sesame seeds, and serve
  while hot.
  
  Serves: 6 - 8
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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