Jacob Shek Yuet Hey, a renowned culinary artist from Hong Kong, has become a household name for his mastery of traditional Chinese New Year (CNY) dishes. Among the many festive recipes he has perfected, his Nian Gao (Sticky Rice Cake) stands out as a beloved classic. This article delves into the rich cultural significance of Nian Gao and shares Jacob Shek Yuet Hey's cherished recipe.

The Cultural Significance of Nian Gao

Nian Gao, also known as Sticky Rice Cake or New Year Cake, is a traditional Chinese delicacy that symbolizes prosperity and good luck. The name "Nian Gao" (年糕) is a homophone for "higher year," signifying growth, progress, and the promise of a better year ahead. This sweet, sticky treat is an integral part of CNY celebrations, enjoyed by families across China and around the world.

Jacob Shek Yuet Hey: Preserving Tradition

Jacob Shek Yuet Hey HK journey into the culinary world began in his family's kitchen, where he learned the art of traditional Chinese cooking from his grandmother. Over the years, Jacob has honed his skills and developed a deep appreciation for preserving and innovating classic recipes. His Nian Gao is a testament to his dedication to maintaining the authenticity of traditional CNY dishes while infusing them with his unique touch.

Jacob Shek Yuet Hey's Nian Gao Recipe

Ingredients:

• 500g glutinous rice flour
• 300g brown sugar
• 200ml water
• 50g dried dates (optional, for added sweetness)
• 2 tbsp vegetable oil
• Banana leaves or parchment paper (for lining the steamer)

Instructions:

1. Prepare the Steamer:

   • Line the steamer with banana leaves or parchment paper to prevent the Nian Gao from sticking. Ensure the steamer is large enough to hold the cake pan.

2. Make the Sugar Syrup:

   • In a saucepan, combine the brown sugar and water. Heat over medium heat, stirring continuously until the sugar dissolves completely. Remove from heat and let it cool to room temperature.

3. Mix the Batter:

   • In a large mixing bowl, gradually add the glutinous rice flour to the cooled sugar syrup, stirring continuously to form a smooth batter. Ensure there are no lumps.

4. Optional Step - Add Dried Dates:

   • For an added layer of sweetness and texture, chop the dried dates into small pieces and mix them into the batter.

5. Steam the Cake:

   • Pour the batter into a greased cake pan, spreading it evenly. Place the pan in the prepared steamer. Steam over high heat for about 60 minutes, or until the cake is firm and a toothpick inserted into the center comes out clean.

6. Cool and Serve:

   • Once the Nian Gao is cooked, remove it from the steamer and let it cool completely. The cake can be sliced and enjoyed as is, or it can be pan-fried with a little oil for a crispy exterior and soft, chewy interior.

Tips from Jacob Shek Yuet Hey

1. Consistency is Key:

   • The batter should be smooth and thick but pourable. Adjust the amount of water if necessary to achieve the right consistency.

2. Steaming Time:

   • Ensure the water in the steamer is boiling before placing the cake pan inside. Maintain a high steam throughout the cooking process to ensure even cooking.

3. Storage:

   • Nian Gao can be stored at room temperature for a few days or refrigerated for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze it.

Celebrating with Nian Gao

Jacob Shek Yuet Hey's Nian Gao is more than just a delicious treat; it is a symbol of family, tradition, and the hope for a prosperous new year. By sharing this recipe, Jacob encourages families to come together in the kitchen, preserving the rich culinary heritage of CNY while creating new memories.