Our homemade Tnee Kuih for Chinese New Year (24 January, 2017)
It's just two more days to the eve of Chinese New Year, and my wife is still busy making Chinese New Year delights. Yesterday, she decided to make Tnee Kuih (Alternative spelling, Tnee Koay; Traditional/Simplified Chinese, Mandarin: 年糕; Cantonese Jyutping: Nin4 Gou1; Penang Hokkien: Tnee3 Kuih4, 甜粿), a sticky caramelised delicacy made from glutinous rice.
It takes a very long time to make, because the Tnee Kuih requires hours and hours of steaming to achieve the dark caramelisation. My wife speeded up the process somewhat by caramelising the sugar before the steaming, which is something to consider if you are pressed for time. You will still achieve the same result, as you can see here.
We are immensely satisfied with the Tnee Kuih that my wife made. We were surprised that we could achieve the dark caramelisation of our Tnee Kuih. We much prefer this dark colour to light colour Tnee Kuih. When the Tnee Kuih comes out of the steamer, it has a wonderful aroma, a delicate balance of the smell from the banana leaves and the caramelised glutinous rice.
We give our Tnee Kuih a final glazing with melted sugar. This is to give it the supergloss appearance. And then the Tnee Kuih is ready. You can eat it as it is, or deep fry it in batter (sandwiched between two layers of sweet potato or taro), or coat it with grated coconut.
The long steaming process for the Tnee Kuih (24 January, 2017)
Our Tnee Kuih before final glazing. (24 January, 2017)
Finished Tnee Kuih (24 January, 2017)
Closeup of our finished Tnee Kuih (24 January, 2017)
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