Niangao for celebrating Chinese New Year

Niangao is traditional cake, it is actually from glutinous flour. We only need few ingredients to make this delicious cake, with correct techniques, it can be chewy and soft.

We like serving hot with coated egg

Ingredients (8" found pan)
450g cane sugar
3 1/4cup water

600g glutinous flour
38g rice flour

Serve:
2-3 eggs

Instructions
1. In a pot, cook sugar and water, until sugar completely dissolved into water
Turn off the heat, let it cool down
Set aside

2. In a mixing bowl, mix flour, add in syrup several times,  little by little, until it can form a ball
Knead the dough until the surface becomes shiny

3. Add in the rest of the syrup, mix carefully
It will become liquid

4. In a wok or a deep pot for steaming, pour water and boil it

Note 1: Pour enough water to steam the cake for 2 hours
Note 2: Use lid with curved shape, not flat shape, so that water won't drop onto the cake surface while steaming

5. Grease the pan, pour the mixture into the pan
Wrap the surface by plastic wrap

6. When water boils, put the pan to steam for 2 hours at medium high heat or until the cake is completely cook
To test the cake, insert a chopstick, if it comes out clean = ready

Note 2: Do not open the lid all the time, the cake won't cook well

7. Let the cake cool down
When it is cool, store it in the fridge overnight to let the cake fix, the next morning you can serve it!

To serve:
1. In a small bowl, beat eggs

2. Slice the cake into 0.5cm (less than 1cm) pieces, coat the cake with eggs

3. On a frying pan, fry the slices of cake until golden brown color, flip it over and fry another side until golden brown color also

Serve hot!

Enjoy!