Friday, January 31, 2014

Chinese New Year homemade nian gao, dinner and art

With a long-awaited special Mid Autumn Festival feast done, I decided to celebrate CNY 4712 with another tradition: nian gao (年糕), or Year Cake.

It's really simple to make. All you need is water, glutinous rice flour and brown sugar in a ratio of 4ml:4g:3g. After dissolving the sugar in the water (first half boiling, second half lukewarm), I whisked in the flour until I got a smooth brown batter.

I poured the batter into a medium oiled tin, and stuck it in a steamer on high heat for about an hour, halfway through which I lay chopped ripe dates (jujubes would have been better) on the top and sprinkled on some roasted sesame seeds (some honey would have be nice at this point, to hold the sesame seeds more firmly to the surface).

After cooling and refrigeration for a few hours, I carried it to work for all to enjoy.

Later in the evening in Abu Dhabi, I managed to convince the parents to go out for authentic Chinese food at Red Castle, one of Abu Dhabi's few options for that cuisine. It was alright, but not as good as some of the places I've been in Dubai in terms of preparation style, availability and attention to detail.

Swiss Art Gate also happened to be doing an exhibition called Year of the Horse at Yas Viceroy Hotel. It was not a Chinese art exhibition per se, but at least it was about horses.

No comments:

Post a Comment