Nian Gao Pancakes

This is my second post on Nian Gao related food. I had saw the posting of this recipe in Vivian's blog which attracted my to tried it out using the second small sized Nian Gao that Mummy had given to me during Chinese New Year. I am trying to use Nian Gao in making food items that I have not tried before. The outlook of the Nian Gao Pancakes does resemble Chinese Pancakes. The method is similar like making pancakes but we had used Nian Gao as the fillings inside. I am pretty happy with the end results. It was very fulfilling to our tummies too. Burp burp.. :)

I had snapped some step by step picture tutorial in the making of this yummy delicacies.

Slice Nian Gao to desired thickness.

Divide dough into 7 portion. Rolled each portion to a ball shape. Flattened each ball.

Place a slice of Nian Gao on top of the flattened dough.

Wrap the dough around the Nian Gao to form a pancake. Repeat the steps again for the rest.

Ready made Nian Gao pancakes prepared to be pan fry.

Add in small amount of oil in a non stick pan. Pan fry pancakes for 4-5 minutes each side.

Nian Gao pancakes ready to be taken out from the non-stick pan.

Eat the pancakes while it's still warm as Nian Gao is still gooey and chewy.

Can you see the Nian Gao filling inside the pancakes?

Yummy yummy!!!

Ingredients

(A)
2 cups plain flour
1 1/2 tbsp icing sugar
1 tsp yeast
1 cup water

(B)
7 slices Nian Gao


Methods

1. Put all the ingredients (A) into a bowl. Mix well.
2. Knead the flour till it becomes a smooth dough.
3. Cover and rest for approximately 30 minutes.
4. Transfer to table top
5. Divide into 7 portions.
6. Shape into balls and rest for 10 minutes.
7. Flattened each ball and wrapped each ball with Nian Gao to form pancakes.
8. Pan fry each side approximately 5 minutes or till it's brown.
9. Dish up and serve while it's hot.
   

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Glutinous Rice Rolls

This is made for our last breakfast for the year 2010 - Glutinous Rice Rolls. Since I had the whole week off from work, I had decided to give this recipe a try as Hubby loves glutinous rice and this is something new that we haven't try before; I told myself - 'Why not give it a try'. For those who don't know, I am not good in making Pau items as I always have difficulty in 'wrapping up' the dough with its filling. Anyway, that was certainly not an excuse for not attempting again.

Cooking the filling for this rolls was a pretty easy task as we just need to fry all the ingredients before rolling it up with the Pau dough. As I had anticipated, I was still a 'mess' in rolling up up the fillings. Nevertheless, I had managed to complete the task. WELL DONE for myself *clap clap clap*.

Special Message to Hubby here:

Thanks for always being by my side for all the ups and downs in our life. Hope that the year 2011 will a great year for you, I and of course for US. I love you!

Ingredients

Skin
(A)
400g pau flour
1 tbsp icing sugar
1 tbsp instant yeast
30g shortening
(B)
200ml water

Filling
200g glutinous rice (soaked for 4 hours, steamed till cooked)
2 tbsp dried shrimps (soaked, drained and chopped)
3 shallots, diced
7 mushrooms (soaked, drained and diced)
200g minced pork
2 tbsp oil


Seasoning
3 tbsp soy sauce
1 tsp pepper

Methods

1. Place Pau flour on a clean working area. Make a well in the centre. Add in remaining (A) ingredients. Add (B) slowly, mix into a dough and knead with both hands till it becomes elastic. Cover and rest dough for 30 minutes.
2. Add 2tbsp oil to wok, saute onions, dried shrimps and mushrooms. Stir well, add in pork and seasoning. Add in glutinous rice, stir till its well mixed. Set aside.
3. Roll out the dough into a long roll. Cut into four parts, and roll out each part into rectangular shapes. Roll the filling using a plastic sheets (microwave wrap) to the same length as the dough.
4. Place filling on top of the dough. Flip over to encase the filling. Place a parchment paper below the glutinous roll and repeat for the remaining ingredients.
5. Steamed the rolls in a wok with boiling water. Steam over medium heat for 5 minutes and serve.

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Fresh Mushrooms and Chicken Pau

Today, I am trying a recipe of Pau from a cookbook on Dim Sum that I had bought from a bookstore recently. The filling are easy to prepare but the real challenge comes in when I am wrapping the filling to form the shape of Pau. It is not an easy task for me at all. Guess, I am not those ones who are gifted with a pair of skillful hands. Since my time are kinda limited, I had opted for the Quick Dough for making the skin for the Pau which I felt that is kinda hard after the Pau had been steamed. Therefore, I'll be using other recipe for the skin during my next round of making Pau.

Ingredients

Skin

500g self-raising flour, sifted

1/2 tsp salt

100g castor sugar

3 egg whites

1 tsp white vinegar

3 tbsp shortening

100ml fresh milk/ water

Filling

300g chicken meat, sliced

100g fresh mushrooms, sliced and blanched

1 pair of chinese sausages, steamed and sliced

2 tbsp diced spring onion (I didnt used since I don't fancy it)

Seasoning

1 tsp salt

3 tsp castor sugar

1/2 tbsp oyster sauce

t tsp chicken stock granules

1 tsp sesame oil

1/4 tsp pepper

2 tbsp corn flour

1 tbsp oil

Methods

For the skin

1. Mix all the ingredients together and knead into a smooth and pliable dough.
2. Cover with a wet cloth and allow dough to rest for 30 minutes before shaping.
3. Divide dough into 24 portions and shape into balls.

For the filling

1. Mix chicken meat with the seasoning, add all the rest of the ingredients in and mix well.
2. Lastly add corn flour and oil. Divide into 24 portions.
3. Flatten the skin and wrap filling in the shape of a Pau. Steam over high heat for 15 minutes until cooked. Remove and serve hot.

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