Chinese New Year steamed sweet cake ‘nian gao’ (年糕) with coconut milk and ginger (gluten free, vegan)
My old aunt loved making ‘nian gao’. My cousins called them rubber cakes, with a chewy, sticky texture and a plain sugary taste. My aunt is too old to cook now. So I started to make them myself, a not-so-authentic version with coconut milk, maple syrup and cinnamon. That’s what multi-culture is about, right?
‘Gao’ has the same pronunciation as ‘high’. ‘Nian’ means ‘year’. So ‘nian gao’ is symbolic for ‘every year a greater success’. This puts ‘nian gao’ on the must-have list for Chinese New Year.
If you like it looking fancy, dust the cake with a mixture of peanuts, sesame seeds, sugar and desiccated coconut.
Recipe is as follows. Read the rest of this entry »
Pork and bok choy dumplings with home made rice and tapioca wrappings (FODMAP friendly, gluten free)
Our friend Bill has gut problems and is on a low FODMAP diet. He posted on facebook today, saying “I am sick of being sad; and sad for being sick”. To lift his spirit, we invited Bill over for some food.
I made some steamed rice flour and tapioca dumplings with pork and bokchoy.
Recipe is as follow: Read the rest of this entry »