Happy Chinese New Year, Sun Neen Fai Lok and I hope everybody has a great year of the Dragon. I chose this recipe because it was something I really enjoyed as a kid, when my parents used to make them, but then they stopped for a while because the temperatures and flour found here just didn’t produce the same quality cake that they were used to
you can travel on an imaginary path your mind takes you, or you can simply use meditation to. To respond to this need, we experience a burst of energy, shifts in metabolism and blood flow,
One of the reasons it's eaten during this time is because the words "nian gao (粘糕)", meaning "sticky cake," sounds just like the words 年高, which means something along the lines of "growing taller every year
Haha this is the story my grandma told us when we were young, the Kitchen's god will go back to Heaven just before Chinese New Year and he is going to report whatever good and bad things happened in the house, so the people make this type of sticky cake for the Kitchen's god so to glue up his mouth and he said nothing about the people in the house
(this is a layer cake so, the amount of batter for a layer is important. Baking during this time of the year for us here in Colorado is so welcome as the oven heat warms up the kitchen and the aroma from the baking perfumes the whole house (all windows and doors are closed so tightly to prevent the effect of Polar Vortex)
This sticky cake is chewy, sticky and sweet and filled with dollops of sweet red bean paste. OK, so I am a bit late on this post, but since the Chinese New Year celebrations usually last several days, I'm technically still good
It is dense, moist, and delicious with a hefty amount of crumbs (something I deem absolutely necessary in a good crumb cake), and the beauty ofthis particular recipe is that the cake is honestly better the next day
He actually cooks the sauce and noodles separately which makes it a great ideas to serve this dish during Chinese New Year where most of guests would arrive in different timing
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