Nien Gau

Nien Gau

Ingredients

150 g Glutenous rice flour

50 g Wheat flour

200 g Brown Sugar

2 cups Water

3-4 Chinese rice bowls

Cling wrap for lining the bowls spray with olive oil

Steamer

Dissolve brown sugar in water(boil it) and set aside to cool. Mix together rice flour and wheat flour and add gradually into the cooled sugar water. Take extra care to dissolve all lumps in the water. Pour into lined chincese rice bows evenly. Boil water in the steamer and steam for 30 minutes or until firm when skewer comes out dry when porked. when cooled, remove from bowls and invert it onto plates or container. Freeze extra nien gau for later consumption.

I sift the nien gau mixture when I pour into the bowls to get rid of any small lumps. I was given the tips if your nien gau came out softer than usual, it is a goog idea to stick them in the freezer to harden them so that it would be easy to slice them for frying with eggs. I also tends to reduce the amount of sugar if you find it abit too sweet for your liking.