Indulging in my Own Pleasures

Woohoo! I’m glad my site is up again (Thank you, Ate Sasha. *mwah) so here I am doing my first update for this month. Chinese New Year is fast approaching and I can’t simply wait to officially welcome the “Year of the Earth Rat”. Well, I am an Ox-baby and according to my Chinese fortune for this year (hmm), let me choose to not spoil it here because it might get jinxed or something. But to give you a clue about it, it is said that my year is gonna be good. Hooray for me!!

If you want to know your fortune for this year, visit any Chinese temple and ask them to read it for you. Well, for me, Chinese astrology is more accurate than any fortune telling there is. That’s my belief and of course, my dad is simply a Chinese. Before New Year’s Eve I need to buy numerous tikoy or Nian Gao for my family and friends.

So that’s it for now. I’ll be leaving you with a simple recipe on how to cook the famous Nian Gao. I got this recipe from Inquirer.net.

Man’s Basic Tikoy Recipe

300 g glutinous rice flour
300 g brown sugar
150 g corn starch
100 g vegetable oil
200 g water
½ c coconut milk

Heat a large vat with vegetable oil.

Stir in ingredients slowly and continue to stir. After mixing all the ingredients well, cook it for at least 1 hour until thick and sticky.

Pour into a deep round dish and cool. After a few hours of cooling, refrigerate.

Recipe makes one standard round tray of tikoy.

Man’s cooking techniques and various ways of serving tikoy:

Cut tikoy into cubes, line them in a steamer and steam for 15 minutes. When the tikoy is hot, transfer to a serving platter and sprinkle top with grated fresh coconut meat and serve.

Special rice cakes are best enjoyed when sliced into strips (as thick as your pinky finger), wrapped in spring roll wrapper and deep-fried. It is recommended to serve with honey, fruit jam or sprinkled sugar. Enjo!

This entry was posted on Monday, February 4th, 2008 at 7:05 pm and is filed under Environment, Food, Holiday, Love, Personal. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.