Coconut New Year Cake & Chinese New Year Cake (Lin Gou) – Wantanmein

Chinese New Year Cake (Lin Gou) Coconut flavoured and original 揶汁糕和年糕wantanmienhttps://www.youtube.com/watch?v=FfCSoBibtS8&feature=youtu.be

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Chinese and english recipe/ instructions below:

Coconut flavour cake

 Ingredients:

 1. 200 gram= 7 oz glutinous rice flour, sieved

2. 50 gram = 1.76 oz rice flour, sieved

3. 150 gram= 5.2 oz white sugar

4. 150 ml= 5 fl oz water

5. 85 ml = 2.87 fl oz coconut cream.

6. 1 jujube, (red date) washed

For frying:

 1 egg

Dissolve 150g sugar with 150ml water in a pan over medium heat, stirring gently.  Leave to cool once sugar has dissolved.

Place 200g glutinous rice flour into a large bowl, add the 50g rice flour and stir to mix.

Pour in 85ml of coconut cream and the cooled sugar water in gradually, stirring to mix.  Once all the liquid and flour have been added, mix well. If it seems a little dry, you can add a little more coconut cream.

Pour into an oiled dish for steaming.

Steam over high heat for 10 minutes before adding the single red date, then continue to steam for 40 minutes more. Whole steaming process should take approximately 50 minutes.

Using a bamboo skewer to poke and test, if it comes out clean after poking, it’s cooked.

Leave to cool in tin for 1 our before turning out on to a rack to fully cool.  Cut into slices.

In a hot pan, add in 2 tablespoons of oil, place the cut slices of cake in and fry both sides until crispy and remove. Crack egg into a dish and beat well.

Add the fried slices in to coat both sides and return to pan to fry until egg is cooked.

Chinese New Year Cake

Ingredients:

 1. 200 gram = 7 oz glutinous rice flour, sieved

2. 50 gram= 1.76 oz rice flour, sieved

3. 2 bars of brown sugar (118 gram= 4.2 oz)

4. 210 ml = 7.1 fl oz water.

5. 1 jujube, (red date) washed

For frying:

 1 egg

Place the 2 sticks of brown slab sugar with 210ml water in a pan and warm gently.  Stir to dissolve the sugar. Leave to cool.

In a large bowl, place 200g glutinous rice flour with 50g rice flour and stir to combine.

Pour in the cooled sugar water in a little at a time, stirring well. When all the water has been added and the flour is all stirred in, if it seems a little thick, you can add a splash of water.

Pour into an oiled dish for steaming.

Steam over high heat for 10 minutes before adding the single red date, then continue to steam for 40 minutes. Whole steaming process should take approximately 50 minutes.

Using a bamboo skewer to poke and test, if it comes out clean after poking, it’s cooked.

Leave to cool in tin for 1 our before turning out on to a rack to fully cool.  Cut into slices.

In a hot pan, add in 2 tablespoons of oil, place the cut slices of cake in and fry both sides until crispy and remove. Crack egg into a dish and beat well.

Add the fried slices in to coat both sides and return to pan to fry until egg is cooked.

揶汁糕材料:1. 200 克= 7 oz 先濾糯米粉2. 50 克= 1.76 oz 先濾粘米粉3. 150 克= 5.2 oz 白砂糖4. 150 ml= 5 fl oz 水5. 85 ml= 2.87 fl oz 揶水忌廉6. 一粒紅棗, 洗淨做:煮150 克糖和150 ml 水, 糖溶拌勻, 攤凍.放200 克糯米粉在大盆內, 加入50 克粘米粉混合, 倒入85 ml 椰水忌廉和巳攤凍糖水, 隨少加入拌勻, 我用筷子, 要杰的狀態, 如還乾, 可加少許椰水忌廉.倒入巳放油紙和擦些油的蒸盆.

年糕:材料:1. 200 克= 7 oz 先濾糯米粉2. 50 克= 1.76 oz 先濾粘米粉3. 2 塊冰片糖118 gram= 4.2 oz4. 一粒紅棗, 洗淨5. 210 ml 水做:煮210 ml = 7.1 fl oz 水, 放入2 塊冰片糖煮溶, 拌勻, 攤凍.放200 克糯米粉和50 克粘米粉混合, 倒入巳攤凍糖水, 隨少加入拌勻, 我用筷子, 要杰的狀態, 如還乾, 可加少許水,倒入巳放油紙和擦些油的蒸盆.

大火蒸10 分後, 放紅棗在中間,繼續蒸多40 分, 全程是50 分左右, 用竹簽試, 抽出乾淨, 就可以, 攤凍1 小時後,, 取出放架上再繼續攤凍. 切片

熱pan, 放2 湯匙油, 放入巳切糕片煎兩邊脆, 取出.一只鷂蛋打勻, 放脆糕片浸入兩邊, 放回pan 內煎熟旦液, 完成