Neen Goh (Chinese New Year Cake)
Author: 
Recipe type: Dessert
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 cups of water
  • 4-7 slabs of brown sugar (see Note 2)
  • 1 pound (454 g) of glutinous rice flour
  • 2 tablespoons vegetable oil
  • 1 teaspoon toasted sesame seed
  • 1 oz (28 g) pork belly (optional)
  • 1 red date
  • Vegetable oil for frying
Instructions
  1. Heat the water in a sauce pan until it boils. Reduce the heat to medium and add the sugar. Stir until the sugar has dissolved. Continue heating the mixture for 10 minutes being careful not to let it boil. Allow to cool for a few minutes.
  2. Add the flour to a large mixing bowl and form a hole in the middle. Pour the sugar water into hole. Mix for 2-4 minutes to completely blend the flour into the sugar mixture.
  3. Add the vegetable and sesame oils and continue mixing for another 2 minutes. The dough will be thick and pull-y.
  4. If using, cut the pork belly into slices about ⅛ to ¼ inches (0.5 cm) thick. The easiest way to get thin slices is to freeze the pork belly for 30 minutes or until it's firm, but not solid.
  5. Pour enough dough into a well-greased 7 inch x 2 inch cake pan to form a thin layer that completely covers the bottom. Lay the pork belly slices evenly over the surface of the dough (see Photo 2), then add the rest of the dough using a spatula to flatten the surface. Sprinkle sesame seeds evenly over the top.
  6. Place the pan into a steamer and steam for 3 hours. Check the water level every 30 minutes and replenish with boiling water as needed.
  7. Remove the pan from the steamer and cool for one hour before attempting to separate the cake from the pan. A rubber spatula is helpful for gently pushing the cake away from the pan.
Frying
  1. Do not cut the cake into wedges. Instead use a large kitchen knife to cut the cake in half. Then cut slices parallel to the diameter. Each slice should be ½ to 1 inch (2.5 cm) thick. Cut each slice into 3 to form smaller rectangular pieces.
  2. Heat a small skillet to medium and coat the bottom with vegetable oil. Fry the cake pieces for about 3 minutes on each side. The surface of the cake should be crispy and brown, while the interior is soft and pull-y.
Notes
Note 1: Equipment required for this recipe are a 7 inch by 2 inch straight-sided cake pan, rubber or plastic spatula, steamer, large kitchen knife, skillet.

Note 2: The amount of brown sugar can be varied from 4 to 7 bars according to personal preference. 7 bars is equivalent to 1 pound, or 454 g.

Note 3: The cake can be stored at room temperature for several days, in the fridge for a week or two, or frozen for several months.
Recipe by Mom's Chinese Kitchen at https://www.momschinesekitchen.com/neen-goh-chinese-new-year-cake/