Comments on: Nian Gao (Chinese New Year Cake) http://chowtimes.com/2008/02/09/nian-gao/ Suanne and Ben's Food and Travel Adventures from Vancouver, BC Sat, 21 Nov 2009 01:29:03 -0700 http://wordpress.org/?v=2.8.6 hourly 1 By: JennaT http://chowtimes.com/2008/02/09/nian-gao/comment-page-1/#comment-29621 JennaT Wed, 21 Jan 2009 15:38:40 +0000 http://chowtimes.com/2008/02/09/nian-gao/#comment-29621 Hi Suanne, Made this recipe today. Steamed it in my slow cooker. Can't wait for it to cool so I can have a go at it :) Thanks for sharing. Hi Suanne,
Made this recipe today. Steamed it in my slow cooker. Can’t wait for it to cool so I can have a go at it :) Thanks for sharing.

]]> By: Suanne http://chowtimes.com/2008/02/09/nian-gao/comment-page-1/#comment-28418 Suanne Mon, 29 Dec 2008 23:00:36 +0000 http://chowtimes.com/2008/02/09/nian-gao/#comment-28418 Hi Julie, it would be nice if you can share your recipe. Thanks in advance. Hi Julie, it would be nice if you can share your recipe. Thanks in advance.

]]> By: Julie http://chowtimes.com/2008/02/09/nian-gao/comment-page-1/#comment-28414 Julie Mon, 29 Dec 2008 21:10:38 +0000 http://chowtimes.com/2008/02/09/nian-gao/#comment-28414 hi i love ur reciepies.. but ur s for the lin goa is very complicated I have one which i have used for a few years and is a lot easier to make and is exactly same as ones bought in the shops. and only 1.5 to 2 hours of steaming.. hi
i love ur reciepies..
but ur s for the lin goa is very complicated

I have one which i have used for a few years and is a lot easier to make and is exactly same as ones bought in the shops.
and only 1.5 to 2 hours of steaming..

]]> By: yew http://chowtimes.com/2008/02/09/nian-gao/comment-page-1/#comment-27417 yew Sat, 13 Dec 2008 03:27:18 +0000 http://chowtimes.com/2008/02/09/nian-gao/#comment-27417 Thank you Suanne. Thank you Suanne.

]]> By: Suanne http://chowtimes.com/2008/02/09/nian-gao/comment-page-1/#comment-27388 Suanne Fri, 12 Dec 2008 15:36:06 +0000 http://chowtimes.com/2008/02/09/nian-gao/#comment-27388 Hi Yew, the golden syrup should be added when you combine the glutinous rice with sugar and water. Thank you for letting me know that I missed that out. To top up the water, you have to open the cover. Just make sure that water does not drip on the nian gao. Hi Yew, the golden syrup should be added when you combine the glutinous rice with sugar and water. Thank you for letting me know that I missed that out.

To top up the water, you have to open the cover. Just make sure that water does not drip on the nian gao.

]]> By: yew http://chowtimes.com/2008/02/09/nian-gao/comment-page-1/#comment-27361 yew Fri, 12 Dec 2008 07:34:30 +0000 http://chowtimes.com/2008/02/09/nian-gao/#comment-27361 I too like nian gao, please advise on the following : 1. When should I add in the golden syrup. 2. When you top up the hot water every 2 hours, did you open the steamer cover ? I wondering how to add the hot water to the normal steamer without open the cover. thank you. I too like nian gao, please advise on the following :

1. When should I add in the golden syrup.

2. When you top up the hot water every 2 hours, did you open the steamer cover ? I wondering how to add the hot water to the normal steamer without open the cover.

thank you.

]]> By: Chow Times » Moist Chocolate Cake http://chowtimes.com/2008/02/09/nian-gao/comment-page-1/#comment-21340 Chow Times » Moist Chocolate Cake Thu, 18 Sep 2008 02:41:23 +0000 http://chowtimes.com/2008/02/09/nian-gao/#comment-21340 [...] Nian Gao (Chinese New Year Cake) [...] [...] Nian Gao (Chinese New Year Cake) [...]

]]> By: Chow Times » Baked Chinese New Year Cake http://chowtimes.com/2008/02/09/nian-gao/comment-page-1/#comment-5549 Chow Times » Baked Chinese New Year Cake Sat, 08 Mar 2008 16:14:42 +0000 http://chowtimes.com/2008/02/09/nian-gao/#comment-5549 [...] to make Chinese New Year Cake, the baked version. The baked version takes much lesser time than the steamed version. Betty made two different flavours of the baked Chinese New Year Cake. She made one with red [...] [...] to make Chinese New Year Cake, the baked version. The baked version takes much lesser time than the steamed version. Betty made two different flavours of the baked Chinese New Year Cake. She made one with red [...]

]]> By: Allen http://chowtimes.com/2008/02/09/nian-gao/comment-page-1/#comment-4815 Allen Fri, 15 Feb 2008 21:15:08 +0000 http://chowtimes.com/2008/02/09/nian-gao/#comment-4815 I love nian gao -- thanks for sharing your recipe. I just tried my hand at making gai mei bao the other day. If you know of a good recipe, I'd love to hear it. The one I used turned out 'ok'. Just want to say thanks for this blog. We own a condo in coal harbour and dream of moving back to Vancouver from California. I enjoy reading your blog because it reminds me of all the wonderful things in Vancouver :-) I love nian gao — thanks for sharing your recipe. I just tried my hand at making gai mei bao the other day. If you know of a good recipe, I’d love to hear it. The one I used turned out ‘ok’.

Just want to say thanks for this blog. We own a condo in coal harbour and dream of moving back to Vancouver from California. I enjoy reading your blog because it reminds me of all the wonderful things in Vancouver :-)

]]> By: suanne http://chowtimes.com/2008/02/09/nian-gao/comment-page-1/#comment-4521 suanne Mon, 11 Feb 2008 18:33:21 +0000 http://chowtimes.com/2008/02/09/nian-gao/#comment-4521 Hi Mary Zhang, i actually saved up those tins from canned kaya. You can just use any similar shape container which can stand high heat. Hi Mary Zhang, i actually saved up those tins from canned kaya. You can just use any similar shape container which can stand high heat.

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