Caramel Nian Gao Recipe (Sticky Rice Cake / Kuih Bakul) 焦糖年糕食谱 - 两种做法 2 Easy Methods | Huang Kitchen

[@Huangkitchen]

Thank you for watching! See step by step recipe and ingredient list for Homemade Caramel Recipe here: www.huangkitchen.com/caramel-nian-gao/

[@FriendsFamilyKitchen]

That looks so delicious and refreshing! The way you prepared is so easy...stay connected❤❤

[@feathersngreensliang4083]

太棒了。 谢谢。

[@MadebyYouandI]

Perfect video. You sure do know how to make me hungry! I like your video presentation, this wonderful idea and the recipe. ❤️ Big Thumbs up!

[@Omar1228-g2o]

Can I use potato starch instead of glutinous rice flour?

[@hienkk1]

How much total caramel surrup?

[@limkg5187]

🙏南无阿弥陀佛。👍感恩。

[@acelinekam8531]

Where did you buy such nice banana leaves? Why must the shiny part of the leaves face up?

[@Huangkitchen]

It is frequently available in most Asian grocery stores and the wet market as well. Very affordable too. Just want to make sure the non shiny side faces upwards in the mould as the smell of banana leaves is more intense on this side hence will enhance the overall taste of the rice cake.

[@acelinekam8531]

@@Huangkitchen tqvm for your prompt response

[@Huangkitchen]

Most welcome

[@juneleong1146]

you steam the knead version . what happen to 1st version, the non firm one? also i notice you tend to seive every liquid , is this process necessary ?

[@Huangkitchen]

You steam the nian gao for both version. The need not sieve the syrup but sieving the nian gao batter is important to make sure you have smooth nian gao.