| I thought this was tea...but it's something else! What is it? | |
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| Feb 26, 2008 14:07 |   |
 | This was given to me as a gift during Spring Festival. I thought it was tea but it's something else! Some sort of paste. What is it? How do you use it? |
| Feb 26, 2008 14:08 | #1 |
| This is the back of the package. I am certain the story is there, but I cannot translate it. :-( |
| Feb 26, 2008 20:00 | #2 |
| Griz, it is called 年糕 (Nian 2 Gao 1), not tea. In English, it is named as Spring Festival cake or New Year cake because people usually make and eat them during the Spring Festival. Please read this thread: http://community.travelchinaguide.com/forum2.asp?i=43279 Leopold introduced several ways to make and cook Spring Festival cake. |
| Feb 27, 2008 04:08 | #3 |
| That cake is one of my favorite snacks during the spring festival. Its the best if you get a slice 10 minutes after it comes out of the steamer, theres nothing like it. Re-steaming it, microwaving or baking it will never bring it back to those precious moments. |
| Feb 27, 2008 19:05 | #4 |
| To be honest, I don't like New Year cake because it is too sticky. |
| Feb 28, 2008 14:10 | #5 |
| Thank you Jimmy for the reference to Leopold's post. I haven't tried it yet, but will Saturday night. Should I heat it up? Or eat it at room temperature? |
| Feb 28, 2008 19:33 | #6 |
| Oh, we get some of these sticky white cake from our Chinese friends during the Chinese New Year celebrations back home. ^_^ |
| Mar 1, 2008 21:10 | #7 |
| Griz, there are many ways to cook it. Just read Leopold's post. As the introduction says, you can eat it directly. Or you can use microwave oven or fry pan to heat it. Remember to slice it and add some peanut oil when frying. |
| Mar 3, 2008 22:57 | #8 |
| Leopold, If you add more tapioca flower and reduce the rice flower, that should make the cake more firm. Just how my grandma makes it :) |
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