For example, seeds is important because it sounds like you're raking in money.
"Cakes" is an other important items to have at new years.
Now, when I say cake, I don't mine the fluffy cakes you normally buy for birthdays.
I'm talking about the type of food that you will eat at a restaurant for Yum Cha (some of you may call it Dim Sum).
Once again, this tradition stems from how the name of the cake sounds like.
The Chinese New Year Cake is called 年糕 (Nian Gao)
It's made of glutinous rice flour and sugar....
So what's in a name?
The name is suppose to imply being preposterous year after year.
年 is year
糕 is cake but it sounds similar to the word high.
So you want to be "higher" this year then you were last year and you want to keep on going "higher" every year.
3 typical "cakes" that are commonly sold during New Years and often given as gifts. They are New Year Cake, Taro Cake and my favourite Daikon (White Radish) cake.
How to eat a 年糕:
Don't just cut into it and eat it like you would a piece of cake.
Yes it's sweet but it's made of glutinous rice flour so it's sticky and can be very stiff when it's cold in the pan!
All 年糕 is made up of us, glutinous rice flour, rice flour, sugar, coconut milk and water. It's not a light cake.
Directions
- First, cut your cake into square pieces.
- Do not go beyond a 1 cm thickness or else it might be a little too thick and too chewy.
- Scramble an egg to dip the pieces of cake in.
- Heat your pan to medium-low heat.
- Dip the pieces of cake into the egg, coat all sides and put it onto the hot pan.
- Medium-low heat is important because you want to be able to warm the piece of cake all the way to the middle without burning the egg coating it.
- Once the piece is warmed up and your egg is nicely cooked, it's ready to eat :)
Best served warm so it's soft and chewy instead of hard and chewy.
(PS it's a bit of an acquired taste, so best to try it either at a restaurant so you don't have to waste a whole pan if you don't like it!)
0 comments:
Post a Comment