我们家做的年糕是焦糖款年糕，简易又省时省煤气。年糕模具不用特别买，用龙眼/杂果罐，不然炼乳罐也可以。包上香蕉叶，就可以开始做制作年糕了。焦糖煮法有两种，一种是糖加水慢煮，须时比较久。另一种是不加水，直接把白糖煮至焦糖。我是用不加水的方式煮焦糖的，快手又省工。 前提是用厚底的锅来煮，比较容易掌控。蒸年糕时用片锡纸封口防滴水，蒸出来的年糕就会是又滑又美的。没做过年糕的朋友，来年你也就试做这好看又好吃的年糕来应节吧！
分量: 2个4寸(口径) + 1个3寸(口径)年糕
准备时间：30分钟
煮时：2.5小时
材料A（年糕模具）：
适量 香蕉叶
2个 罐头杂果铁罐（4寸口径）
1个 罐头龙眼铁罐 （3寸口径）
材料B (焦糖）：
450克 白砂糖
600毫升 滚水*
2片 香兰叶（打结）
材料C：
500克 糯米粉
700毫升 材料A的焦糖水*（凉）
1汤匙 玉米油
准备模具：
1. 煮滚1锅水，把香蕉叶烫软
2. 把香蕉叶剪至罐的高度X2的长度，香蕉叶平方的部位向外，再把模具包起来
3. 把香蕉叶的上方塞入模具里，压紧
4. 再用多2片香蕉叶重复2&3的步骤
5. 准备另外3张小片的香蕉叶，剪成罐口径，然后塞入罐里面，用小瓶压平
焦糖煮法:
1. 把材料B的白砂糖和香兰叶加入个锅里，开文火，煮至开始冒蕉糖
2. 拌炒，煮至白砂糖溶化
3. 转慢火，边搅拌边加入滚水*，煮匀
4. 熄火，去掉香兰叶，焦糖水出锅，待凉备用
做法：
1. 把糯米粉和材料B的700毫升的焦糖水加入个大盆，搅匀至无颗粒
2. 加入1汤匙玉米油，搅拌均匀
3. 过滤再移入量杯，把米浆倒入模具里（6分满）
4. 用锡纸把模具给密封起来防滴水
5. 入蒸笼大火蒸30分钟
6. 然后转慢火蒸2个小时
7. 熄火，去掉锡纸， 年糕出锅， 待凉
8. 年糕脱模，剪去多余的香蕉叶和修边，绑上红绳做装饰，完成
*小提示：
1. 这食谱的糖份已经是少甜的, 减糖的话，年糕会太软而不能成形
2. 焦糖煮成后加的水一定要用滚水，不然部分焦糖会成晶糖，须长时间才能煮溶化
3. 加滚水时要小心蒸汽烫手
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Nian Gao 年糕Recipe by Nanyang Kitchen 南洋小厨Course: DessertCuisine: ChineseServings3
piecesPrep time30
minutesCooking time2
hours 30
minutesWe kick-start the 2023 CNY recipe with this nian gao (Chinese New Year rice cake) recipe, have you tried making this yourself?
IngredientsIngredients A (nian gao’s mould)Adequate banana leaf
2 unit empty can (4 inches)
1 unit empty can (3 inches)
Ingredients B (caramel)450 g caster sugar
600 g hot water
2 slice pandan leaves
Ingredients C500 g glutinous rice flour
700 ml caramel mixture from Ingredients A* (cool)
1 tbsp corn oil
InstructionsNian gao’s mould preparationsBring a pot of water to boil, blanch & soften the banana leavesCut the banana leaves into twice the can’s height, wrap the can with a banana leafShape the upper banana leaf into the can & press tightRepeat steps 2 & 3 above with other pieces (layers) of banana leavesOn the other hand, cut 3 banana leaves into round shapes, stuff them into the can by using a small bottleCaramel cooking stepsAdd fine sugar and pandan leaves from Ingredients B into a stone wok, cook caster sugar until it starts caramelizing with medium heatStir & simmer until caster sugar is fully meltedSwitch to low heat, stir while adding the hot water until they mix wellTurn off the gas, remove the pandan leaves, retrieve the caramel mixture, leave it to coolStepsAdd glutinous rice flour & 700ml caramel mixture from Ingredients B into a mixing bowl, mix wellAdd 1 tbsp corn oil, mix wellSift the mixture & transfer into measurement cup, pour into the mould (60% full)Seal the mould with aluminium foilPlace into the steamer, steam with high heat for 30 minutesSwitch to low heat & steam for 2 hoursTurn off the gas, retrieve the nian gao & leave it to coolDemould & decor with red ribbon, it is done!Recipe Video
Notes
This is a less-sweet version, if you reduce the sugar the cake will be too soft to shapeThe water you use to add when the caramel is formed must be hot, otherwise it will take a long time to dissolveBeware of hot steam when you add the hot water
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