New Year's Cake (Neen Gow)
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
45
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
In a small bowl, soak the red dates in 1/4 cup cold water for 30 minutes, or until softened
2
When softened, remove and discard the pits
3
Cut each brown candy slab into 8 pieces
4
Place sugar in a heatproof bowl, pour 2 cups boiling water over the sugar, and set aside until dissolved and completely cooled
5
Grease a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided bowl, such as soufflé dish, with 2 teaspoons vegetable oil
6
In a large bowl, place rice flour
7
Make a well and stir in cold sugar water
8
Knead dough in the bowl, adding an additional 1/3 cup cold water until dough is smooth, slightly moist, and shiny, 5 to 10 minutes
9
Place the dough in the prepared dish and pat until it fills the dish evenly
10
Cut the red dates into halves and place cut-side down in a ring around the outside of the dough, leaving a few to decorate the center
11
Sprinkle the top with sesame seeds
12
Coat with the remaining 1 teaspoon oil, using your fingers and lightly pressing down on the dates and sesame seeds
13
Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer
14
Carefully place the dish into the steamer, cover, and steam 35 to 40 minutes on high heat
15
Check the water level and replenish, if necessary, with boiling water
16
The cake is done when it begins to pull away from the sides of the pan
17
Carefully remove the dish from the steamer and pour off any excess liquid on the surface
18
Place on a rack to cool
19
Loosely cover and set at room temperature in a cool room until the next day, when it will be ready to eat
20
Run a knife along the edge of the cake to loosen sides
21
Place a cake rack over the bowl and invert to unmold
22
Flip the cake right-side up onto the cutting board
23
Wrap the cake in plastic and refrigerate until ready to use
24
When ready to eat, cut the cake into quarters
25
Cut each quarter crosswise, not into wedges, but into two 2-inch-wide strips
26
Cut each strip crosswise into scant 1/4-inch-thick slices
27
This is the typical way of slicing a cake Chinese style
28
Beat an egg in a small bowl, until frothy
29
Dip the slices in egg
30
Heat a 14-inch flat-bottomed wok or skillet, over medium heat until hot but not smoking
31
Add just enough vegetable oil to barely coat the wok, add the egg-dipped slices in batches and cook 2 to 3 minutes per side, until golden brown
32
Serve immediately
33
In a small bowl, soak the red dates in 1/4 cup cold water for 30 minutes, or until softened
34
When softened, remove and discard the pits
35
Cut each brown candy slab into 8 pieces
36
Place sugar in a heatproof bowl, pour 2 cups boiling water over the sugar, and set aside until dissolved and completely cooled
37
Grease a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided bowl, such as soufflé dish, with 2 teaspoons vegetable oil
38
In a large bowl, place rice flour
39
Make a well and stir in cold sugar water
40
Knead dough in the bowl, adding an additional 1/3 cup cold water until dough is smooth, slightly moist, and shiny, 5 to 10 minutes
41
Place the dough in the prepared dish and pat until it fills the dish evenly
42
Cut the red dates into halves and place cut-side down in a ring around the outside of the dough, leaving a few to decorate the center
43
Sprinkle the top with sesame seeds
44
Coat with the remaining 1 teaspoon oil, using your fingers and lightly pressing down on the dates and sesame seeds
45
Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer
46
Carefully place the dish into the steamer, cover, and steam 35 to 40 minutes on high heat
47
Check the water level and replenish, if necessary, with boiling water
48
The cake is done when it begins to pull away from the sides of the pan
49
Carefully remove the dish from the steamer and pour off any excess liquid on the surface
50
Place on a rack to cool
51
Loosely cover and set at room temperature in a cool room until the next day, when it will be ready to eat
52
Run a knife along the edge of the cake to loosen sides
53
Place a cake rack over the bowl and invert to unmold
54
Flip the cake right-side up onto the cutting board
55
Wrap the cake in plastic and refrigerate until ready to use
56
When ready to eat, cut the cake into quarters
57
Cut each quarter crosswise, not into wedges, but into two 2-inch-wide strips
58
Cut each strip crosswise into scant 1/4-inch-thick slices
59
This is the typical way of slicing a cake Chinese style
60
Beat an egg in a small bowl, until frothy
61
Dip the slices in egg
62
Heat a 14-inch flat-bottomed wok or skillet, over medium heat until hot but not smoking
63
Add just enough vegetable oil to barely coat the wok, add the egg-dipped slices in batches and cook 2 to 3 minutes per side, until golden brown
64
Serve immediately