Title: Happy New Year!
Description: Chinese New Year.
berry elvish - February 9, 2005 02:52 PM (GMT)
To all our friends in China and those that celebrate this holiday!
Berryblue - February 9, 2005 04:08 PM (GMT)
Happy, Happy Chinese New Year to all who celebrate it ^_^
1u11aby1ambie - February 9, 2005 08:21 PM (GMT)
Happy Chinese New Year!!! :hkhappy
RollChan1985 - February 9, 2005 10:07 PM (GMT)
To:lullabylambie
Do you celebrate Chinese New Year?.
1u11aby1ambie - February 10, 2005 03:18 AM (GMT)
Croww - February 10, 2005 11:50 AM (GMT)
I believe it's the Year of the Rooster.
Woohoo! *Throwing streamers and making a whole bunch of noise before 7am!)
Croww
Shellberry Shortcake - February 14, 2005 12:38 AM (GMT)
Joyce dear--how was your celebration?
:exercise
1u11aby1ambie - February 14, 2005 06:05 AM (GMT)
Well... I didn't attend a party this year (I went to the cabbage patch sale on Sat instead.) But I did make the traditional "nian gao" (sticky rice cake) on Tuesday evening to celebrate and shared that with everyone in the house here :)
Shellberry Shortcake - February 14, 2005 07:25 PM (GMT)
mmm-that sounds yummy....
^_^
Berryblue - February 15, 2005 04:45 PM (GMT)
Wow. How neat! I would be interested in the recipe. Can you make it with brown or converted rice?
1u11aby1ambie - February 15, 2005 11:10 PM (GMT)
Erin... I don't think it's SB friendly. You have to use the glutinous rice flour... I don't know if there's a SB substitute for that.
The recipe is:
1 can coconut milk (14 oz?)
1 can evaporated milk (12 oz?)
3 eggs
2 cups sugar (I use slightly less)
1/2 stick of melted butter or margarine (4 TB)
3 eggs
1 packet glutinous rice flour (1 lb) -- not to be confused with regular rice flour
Mix well until there are no lumps. Pour into a greased 9x13 pan.
Bake at 350 F for 30-45 mins until golden brown and a knife comes out clean.
The texture is similar to gummy worms, maybe slightly more firm/chewy.
I made a half recipe because I didn't want to have so much (there aren't THAT many people in the house).
Berryblue - February 16, 2005 06:59 PM (GMT)
Wow! By the looks of the recipe, it must have a nice coconut flavor. As the recipe stands, it isn't SB friendly but there may be ways to alter it around. I wonder if there is a substitute for glutinous rice flour? I know that I can have a lot of whole grain type rices and things like basmati but I wonder where this particular type falls. I will have to look around...
Thanks for posting that. I love learning new recipes and things...especially when there is a rich background behind them :)
1u11aby1ambie - February 17, 2005 12:39 AM (GMT)
The coconut "nian gao" is actually the Malaysian/Singaporean version of "nian gao"... the "normal" version is brown sugar/glutinous rice flour without the milk, eggs, coconut. I can't think of any substitute for glutinous rice flour. I think glutinous rice is more similar to short-grain rices like sushi rice. I wonder if you could use "black" glutinous rice instead? Although I've never seen that in "flour" form.
Berryblue - February 17, 2005 07:17 PM (GMT)
There's a bunch of different flours at the Bulk Barn. I should look there and see what they have :)
Thanks again for posting this... Very very cool :D