🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 129 (from laksa065)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa129.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.mybfisgf.com/recipeindex/chinese-new-year-cake\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.mybfisgf.com/recipeindex/chinese-new-year-cake\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.mybfisgf.com\/recipeindex\/chinese-new-year-cake","crawl_time":1775716765,"first_indexed_time":1611818416,"http_code":200,"src_unparsed":"com,mybfisgf!www,\/recipeindex\/chinese-new-year-cake s443","src_root_hash":"12794324899393503329","history_drop_reason":null,"meta_title":"Chinese New Year Cake (Leen Goh\/Nian Gao) — My BF is GF","meta_descriptions":["it’s soft, it’s delightfully chewy, and it’s perfectly sweet. leen goh or nian gao is my favourite once-a-year snack that brings me back to eating it directly out of the pan with my sisters growing up. it’s especially delicious sliced and dipped in whisked eggs before frying to crispy, golden perfection (similar to french toast)! this cake is not to be eaten in large triangular prisms but in domino-sized rectangles, a few pieces at a time."],"attrs_boilerpipe_text":"it’s soft, it’s delightfully chewy, and it’s perfectly sweet.\nleen goh, or nian gao, is my favourite once-a-year snack that brings me back to eating it directly out of the pan with my sisters growing up. it’s especially delicious sliced and dipped in whisked eggs before frying to crispy, golden perfection (similar to french toast)! this cake is not to be eaten in large triangular prisms but in domino-sized rectangles, a few pieces at a time.\nI had no idea how approachable it was, as we only ever received them as gifts in ornate packaging or pre-ordered them at dim sum restaurants around the lunar new year. you simply whisk together four ingredients, pour that into a dish, and steam until solidified. we may be purists when it comes to our leen goh\n,\nbut feel free to add warm spices like allspice or dried fruit like chopped red dates or gojis to yours! this version is my sister janet’s recipe and one I hold close to my heart.\nMakes 1 (8-inch) steamed cake\nIngredients\n2 bricks (150g) chinese brown rock sugar (\nbing tong\n) plus 2 tbsps dark brown sugar, or 1 cup dark brown sugar (180g)\n2 cups water\n300g glutinous rice flour\n2 tbsps coconut or canola oil, plus more for brushing\ndried goji berries or red dates (optional), as garnish\n1-2 eggs, whisked with a dash of salt, for pan-frying\nInstructions\nSet up a steamer system. Pour 2-3 inches of water into a large pot or wok. Insert a sturdy steamer rack or use a bamboo steamer. Bring water to a gentle simmer.\nMeanwhile, add sugar and water to a small pot and simmer on low until fully dissolved. Cool completely (you can expedite the process by shocking the pot in an ice bath).\nPour syrup into a large mixing bowl and stabilize with a damp rag. Simultaneously sift and whisk the glutinous rice flour into the liquid and mix until the batter is smooth in consistency. Whisk in oil until fully incorporated.\nLightly brush oil onto an 8-inch glass pie dish or shallow bowl and fill with batter. Steam for about 1 hour at medium heat, until the cake springs back to touch and an inserted toothpick comes out clean. Periodically check the level of your water to make sure it doesn’t run dry.\nCool, then cover and set in the fridge overnight. Slice into dominoes. Dip each piece into whisked eggs and pan fry in a little bit of oil or butter until crispy, golden and heated through.  Refrigerate the remaining cake for up to a week and fry some up when you’re in need of a snack! You can also freeze them in slices and fry them up from frozen.","attrs_markdown":"- [Cookbook](https:\/\/www.mybfisgf.com\/cookbook)\n- [Newsletter](https:\/\/mybfisgf.substack.com\/)\n  - [View All](https:\/\/www.mybfisgf.com\/all-recipes)\n- [GF Asian Pantry](https:\/\/www.mybfisgf.com\/gf-pantry)\n  - [Bali](https:\/\/www.mybfisgf.com\/glutenfree-bali)\n  - [France](https:\/\/www.mybfisgf.com\/france)\n  - [Los Angeles](https:\/\/www.mybfisgf.com\/glutenfree-losangeles)\n  - [Mexico City \/ Oaxaca](https:\/\/www.mybfisgf.com\/mexico-city-oaxaca)\n  - [Milan](https:\/\/www.mybfisgf.com\/glutenfree-milan)\n  - [Taipei](https:\/\/www.mybfisgf.com\/glutenfree-taipei)\n  - [Turin](https:\/\/www.mybfisgf.com\/glutenfree-turin)\n  - [Vancouver](https:\/\/www.mybfisgf.com\/vancouver)\n- [About](https:\/\/www.mybfisgf.com\/about)\n- [Contact](https:\/\/www.mybfisgf.com\/contact)\n- [\\#dumpthehate](https:\/\/www.mybfisgf.com\/dumpthehate)\n\n[Menu]()\n\n# [![My BF is GF](https:\/\/images.squarespace-cdn.com\/content\/v1\/54bf0bbee4b0441ce96d5030\/ec86a92d-f481-4b44-833d-1d642f4457ec\/MyBFisGF-Logo-Black.png?format=1000w)](https:\/\/www.mybfisgf.com\/)\n- [Cookbook](https:\/\/www.mybfisgf.com\/cookbook)\n- [Newsletter](https:\/\/mybfisgf.substack.com\/)\n- [Recipes]()\n  - [View All](https:\/\/www.mybfisgf.com\/all-recipes)\n- [GF Asian Pantry](https:\/\/www.mybfisgf.com\/gf-pantry)\n- [Maps]()\n  - [Bali](https:\/\/www.mybfisgf.com\/glutenfree-bali)\n  - [France](https:\/\/www.mybfisgf.com\/france)\n  - [Los Angeles](https:\/\/www.mybfisgf.com\/glutenfree-losangeles)\n  - [Mexico City \/ Oaxaca](https:\/\/www.mybfisgf.com\/mexico-city-oaxaca)\n  - [Milan](https:\/\/www.mybfisgf.com\/glutenfree-milan)\n  - [Taipei](https:\/\/www.mybfisgf.com\/glutenfree-taipei)\n  - [Turin](https:\/\/www.mybfisgf.com\/glutenfree-turin)\n  - [Vancouver](https:\/\/www.mybfisgf.com\/vancouver)\n- [About](https:\/\/www.mybfisgf.com\/about)\n- [Contact](https:\/\/www.mybfisgf.com\/contact)\n- [\\#dumpthehate](https:\/\/www.mybfisgf.com\/dumpthehate)\n\n![chinese new year cake leen goh nian gao gluten free food blog my bf is gf](https:\/\/images.squarespace-cdn.com\/content\/v1\/54bf0bbee4b0441ce96d5030\/1611789441922-2E1HYV8KJDVS7LPOH4VT\/chinese+new+year+cake+leen+goh+nian+gao+gluten+free+food+blog+my+bf+is+gf)\n\n# [Chinese New Year Cake (Leen Goh\/Nian Gao)](https:\/\/www.mybfisgf.com\/recipeindex\/chinese-new-year-cake)\nJanuary 27, 2021\n\nit’s soft, it’s delightfully chewy, and it’s perfectly sweet.\n\nleen goh, or nian gao, is my favourite once-a-year snack that brings me back to eating it directly out of the pan with my sisters growing up. it’s especially delicious sliced and dipped in whisked eggs before frying to crispy, golden perfection (similar to french toast)! this cake is not to be eaten in large triangular prisms but in domino-sized rectangles, a few pieces at a time.\n\nI had no idea how approachable it was, as we only ever received them as gifts in ornate packaging or pre-ordered them at dim sum restaurants around the lunar new year. you simply whisk together four ingredients, pour that into a dish, and steam until solidified. we may be purists when it comes to our leen goh*,* but feel free to add warm spices like allspice or dried fruit like chopped red dates or gojis to yours! this version is my sister janet’s recipe and one I hold close to my heart.\n\n**Makes 1 (8-inch) steamed cake**\n\n# **Ingredients**\n2 bricks (150g) chinese brown rock sugar (*bing tong*) plus 2 tbsps dark brown sugar, or 1 cup dark brown sugar (180g)   \n2 cups water  \n300g glutinous rice flour  \n2 tbsps coconut or canola oil, plus more for brushing   \ndried goji berries or red dates (optional), as garnish  \n1-2 eggs, whisked with a dash of salt, for pan-frying\n\n# **Instructions**\nSet up a steamer system. Pour 2-3 inches of water into a large pot or wok. Insert a sturdy steamer rack or use a bamboo steamer. Bring water to a gentle simmer.\n\nMeanwhile, add sugar and water to a small pot and simmer on low until fully dissolved. Cool completely (you can expedite the process by shocking the pot in an ice bath).\n\nPour syrup into a large mixing bowl and stabilize with a damp rag. Simultaneously sift and whisk the glutinous rice flour into the liquid and mix until the batter is smooth in consistency. Whisk in oil until fully incorporated.\n\nLightly brush oil onto an 8-inch glass pie dish or shallow bowl and fill with batter. Steam for about 1 hour at medium heat, until the cake springs back to touch and an inserted toothpick comes out clean. Periodically check the level of your water to make sure it doesn’t run dry.\n\nCool, then cover and set in the fridge overnight. Slice into dominoes. Dip each piece into whisked eggs and pan fry in a little bit of oil or butter until crispy, golden and heated through. Refrigerate the remaining cake for up to a week and fry some up when you’re in need of a snack! You can also freeze them in slices and fry them up from frozen.\n\nIn [Sweets](https:\/\/www.mybfisgf.com\/recipeindex\/category\/Sweets), [View All](https:\/\/www.mybfisgf.com\/recipeindex\/category\/View+All), [Popular](https:\/\/www.mybfisgf.com\/recipeindex\/category\/Popular) Tags [My BF is GF](https:\/\/www.mybfisgf.com\/recipeindex\/tag\/My+BF+is+GF), [Sweet](https:\/\/www.mybfisgf.com\/recipeindex\/tag\/Sweet), [gluten free leen goh](https:\/\/www.mybfisgf.com\/recipeindex\/tag\/gluten+free+leen+goh), [leen goh](https:\/\/www.mybfisgf.com\/recipeindex\/tag\/leen+goh), [nian gao](https:\/\/www.mybfisgf.com\/recipeindex\/tag\/nian+gao), [gluten free nian gao](https:\/\/www.mybfisgf.com\/recipeindex\/tag\/gluten+free+nian+gao)\n\n[← Mama Lo's Watercress Dumplings for Dump The Hate](https:\/\/www.mybfisgf.com\/recipeindex\/watercressdumplings)[Charred Baby Bok Choy with Pickled Red Onions and Peanuts →](https:\/\/www.mybfisgf.com\/recipeindex\/charred-bok-choy)\n\n![](https:\/\/images.squarespace-cdn.com\/content\/v1\/54bf0bbee4b0441ce96d5030\/2c9c2a90-daae-4139-96e6-a2809bbd861b\/leaf-bar-lime-leaves-only.png)","attrs_readable_markdown":"it’s soft, it’s delightfully chewy, and it’s perfectly sweet.\n\nleen goh, or nian gao, is my favourite once-a-year snack that brings me back to eating it directly out of the pan with my sisters growing up. it’s especially delicious sliced and dipped in whisked eggs before frying to crispy, golden perfection (similar to french toast)! this cake is not to be eaten in large triangular prisms but in domino-sized rectangles, a few pieces at a time.\n\nI had no idea how approachable it was, as we only ever received them as gifts in ornate packaging or pre-ordered them at dim sum restaurants around the lunar new year. you simply whisk together four ingredients, pour that into a dish, and steam until solidified. we may be purists when it comes to our leen goh*,* but feel free to add warm spices like allspice or dried fruit like chopped red dates or gojis to yours! this version is my sister janet’s recipe and one I hold close to my heart.\n\n**Makes 1 (8-inch) steamed cake**\n\n## **Ingredients**\n2 bricks (150g) chinese brown rock sugar (*bing tong*) plus 2 tbsps dark brown sugar, or 1 cup dark brown sugar (180g)   \n2 cups water  \n300g glutinous rice flour  \n2 tbsps coconut or canola oil, plus more for brushing   \ndried goji berries or red dates (optional), as garnish  \n1-2 eggs, whisked with a dash of salt, for pan-frying\n\n## **Instructions**\nSet up a steamer system. Pour 2-3 inches of water into a large pot or wok. Insert a sturdy steamer rack or use a bamboo steamer. Bring water to a gentle simmer.\n\nMeanwhile, add sugar and water to a small pot and simmer on low until fully dissolved. Cool completely (you can expedite the process by shocking the pot in an ice bath).\n\nPour syrup into a large mixing bowl and stabilize with a damp rag. Simultaneously sift and whisk the glutinous rice flour into the liquid and mix until the batter is smooth in consistency. Whisk in oil until fully incorporated.\n\nLightly brush oil onto an 8-inch glass pie dish or shallow bowl and fill with batter. Steam for about 1 hour at medium heat, until the cake springs back to touch and an inserted toothpick comes out clean. Periodically check the level of your water to make sure it doesn’t run dry.\n\nCool, then cover and set in the fridge overnight. Slice into dominoes. Dip each piece into whisked eggs and pan fry in a little bit of oil or butter until crispy, golden and heated through. Refrigerate the remaining cake for up to a week and fry some up when you’re in need of a snack! You can also freeze them in slices and fry them up from frozen.","meta_canonical":null}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

23 hours ago

🤖

ROBOTS ALLOWED

Page Info Filters

Filter	Status	Condition	Details
HTTP status	PASS	`download_http_code = 200`	HTTP 200
Age cutoff	PASS	`download_stamp > now() - 6 MONTH`	0 months ago
History drop	PASS	`isNull(history_drop_reason)`	No drop reason
Spam/ban	PASS	`fh_dont_index != 1 AND ml_spam_score = 0`	ml_spam_score=0
Canonical	PASS	`meta_canonical IS NULL OR = '' OR = src_unparsed`	Not set

Page Details

Property	Value
URL	https://www.mybfisgf.com/recipeindex/chinese-new-year-cake
Last Crawled	2026-04-09 06:39:25 (23 hours ago)
First Indexed	2021-01-28 07:20:16 (5 years ago)
HTTP Status Code	200
Meta Title	Chinese New Year Cake (Leen Goh/Nian Gao) — My BF is GF
Meta Description	it’s soft, it’s delightfully chewy, and it’s perfectly sweet. leen goh or nian gao is my favourite once-a-year snack that brings me back to eating it directly out of the pan with my sisters growing up. it’s especially delicious sliced and dipped in whisked eggs before frying to crispy, golden perfection (similar to french toast)! this cake is not to be eaten in large triangular prisms but in domino-sized rectangles, a few pieces at a time.
Meta Canonical	null
Boilerpipe Text	it’s soft, it’s delightfully chewy, and it’s perfectly sweet. leen goh, or nian gao, is my favourite once-a-year snack that brings me back to eating it directly out of the pan with my sisters growing up. it’s especially delicious sliced and dipped in whisked eggs before frying to crispy, golden perfection (similar to french toast)! this cake is not to be eaten in large triangular prisms but in domino-sized rectangles, a few pieces at a time. I had no idea how approachable it was, as we only ever received them as gifts in ornate packaging or pre-ordered them at dim sum restaurants around the lunar new year. you simply whisk together four ingredients, pour that into a dish, and steam until solidified. we may be purists when it comes to our leen goh , but feel free to add warm spices like allspice or dried fruit like chopped red dates or gojis to yours! this version is my sister janet’s recipe and one I hold close to my heart. Makes 1 (8-inch) steamed cake Ingredients 2 bricks (150g) chinese brown rock sugar ( bing tong ) plus 2 tbsps dark brown sugar, or 1 cup dark brown sugar (180g) 2 cups water 300g glutinous rice flour 2 tbsps coconut or canola oil, plus more for brushing dried goji berries or red dates (optional), as garnish 1-2 eggs, whisked with a dash of salt, for pan-frying Instructions Set up a steamer system. Pour 2-3 inches of water into a large pot or wok. Insert a sturdy steamer rack or use a bamboo steamer. Bring water to a gentle simmer. Meanwhile, add sugar and water to a small pot and simmer on low until fully dissolved. Cool completely (you can expedite the process by shocking the pot in an ice bath). Pour syrup into a large mixing bowl and stabilize with a damp rag. Simultaneously sift and whisk the glutinous rice flour into the liquid and mix until the batter is smooth in consistency. Whisk in oil until fully incorporated. Lightly brush oil onto an 8-inch glass pie dish or shallow bowl and fill with batter. Steam for about 1 hour at medium heat, until the cake springs back to touch and an inserted toothpick comes out clean. Periodically check the level of your water to make sure it doesn’t run dry. Cool, then cover and set in the fridge overnight. Slice into dominoes. Dip each piece into whisked eggs and pan fry in a little bit of oil or butter until crispy, golden and heated through. Refrigerate the remaining cake for up to a week and fry some up when you’re in need of a snack! You can also freeze them in slices and fry them up from frozen.
Markdown	- [Cookbook](https://www.mybfisgf.com/cookbook) - [Newsletter](https://mybfisgf.substack.com/) - [View All](https://www.mybfisgf.com/all-recipes) - [GF Asian Pantry](https://www.mybfisgf.com/gf-pantry) - [Bali](https://www.mybfisgf.com/glutenfree-bali) - [France](https://www.mybfisgf.com/france) - [Los Angeles](https://www.mybfisgf.com/glutenfree-losangeles) - [Mexico City / Oaxaca](https://www.mybfisgf.com/mexico-city-oaxaca) - [Milan](https://www.mybfisgf.com/glutenfree-milan) - [Taipei](https://www.mybfisgf.com/glutenfree-taipei) - [Turin](https://www.mybfisgf.com/glutenfree-turin) - [Vancouver](https://www.mybfisgf.com/vancouver) - [About](https://www.mybfisgf.com/about) - [Contact](https://www.mybfisgf.com/contact) - [\#dumpthehate](https://www.mybfisgf.com/dumpthehate) [Menu]() # [![My BF is GF](https://images.squarespace-cdn.com/content/v1/54bf0bbee4b0441ce96d5030/ec86a92d-f481-4b44-833d-1d642f4457ec/MyBFisGF-Logo-Black.png?format=1000w)](https://www.mybfisgf.com/) - [Cookbook](https://www.mybfisgf.com/cookbook) - [Newsletter](https://mybfisgf.substack.com/) - [Recipes]() - [View All](https://www.mybfisgf.com/all-recipes) - [GF Asian Pantry](https://www.mybfisgf.com/gf-pantry) - [Maps]() - [Bali](https://www.mybfisgf.com/glutenfree-bali) - [France](https://www.mybfisgf.com/france) - [Los Angeles](https://www.mybfisgf.com/glutenfree-losangeles) - [Mexico City / Oaxaca](https://www.mybfisgf.com/mexico-city-oaxaca) - [Milan](https://www.mybfisgf.com/glutenfree-milan) - [Taipei](https://www.mybfisgf.com/glutenfree-taipei) - [Turin](https://www.mybfisgf.com/glutenfree-turin) - [Vancouver](https://www.mybfisgf.com/vancouver) - [About](https://www.mybfisgf.com/about) - [Contact](https://www.mybfisgf.com/contact) - [\#dumpthehate](https://www.mybfisgf.com/dumpthehate) ![chinese new year cake leen goh nian gao gluten free food blog my bf is gf](https://images.squarespace-cdn.com/content/v1/54bf0bbee4b0441ce96d5030/1611789441922-2E1HYV8KJDVS7LPOH4VT/chinese+new+year+cake+leen+goh+nian+gao+gluten+free+food+blog+my+bf+is+gf) # [Chinese New Year Cake (Leen Goh/Nian Gao)](https://www.mybfisgf.com/recipeindex/chinese-new-year-cake) January 27, 2021 it’s soft, it’s delightfully chewy, and it’s perfectly sweet. leen goh, or nian gao, is my favourite once-a-year snack that brings me back to eating it directly out of the pan with my sisters growing up. it’s especially delicious sliced and dipped in whisked eggs before frying to crispy, golden perfection (similar to french toast)! this cake is not to be eaten in large triangular prisms but in domino-sized rectangles, a few pieces at a time. I had no idea how approachable it was, as we only ever received them as gifts in ornate packaging or pre-ordered them at dim sum restaurants around the lunar new year. you simply whisk together four ingredients, pour that into a dish, and steam until solidified. we may be purists when it comes to our leen goh, but feel free to add warm spices like allspice or dried fruit like chopped red dates or gojis to yours! this version is my sister janet’s recipe and one I hold close to my heart. Makes 1 (8-inch) steamed cake # Ingredients 2 bricks (150g) chinese brown rock sugar (bing tong) plus 2 tbsps dark brown sugar, or 1 cup dark brown sugar (180g) 2 cups water 300g glutinous rice flour 2 tbsps coconut or canola oil, plus more for brushing dried goji berries or red dates (optional), as garnish 1-2 eggs, whisked with a dash of salt, for pan-frying # Instructions Set up a steamer system. Pour 2-3 inches of water into a large pot or wok. Insert a sturdy steamer rack or use a bamboo steamer. Bring water to a gentle simmer. Meanwhile, add sugar and water to a small pot and simmer on low until fully dissolved. Cool completely (you can expedite the process by shocking the pot in an ice bath). Pour syrup into a large mixing bowl and stabilize with a damp rag. Simultaneously sift and whisk the glutinous rice flour into the liquid and mix until the batter is smooth in consistency. Whisk in oil until fully incorporated. Lightly brush oil onto an 8-inch glass pie dish or shallow bowl and fill with batter. Steam for about 1 hour at medium heat, until the cake springs back to touch and an inserted toothpick comes out clean. Periodically check the level of your water to make sure it doesn’t run dry. Cool, then cover and set in the fridge overnight. Slice into dominoes. Dip each piece into whisked eggs and pan fry in a little bit of oil or butter until crispy, golden and heated through. Refrigerate the remaining cake for up to a week and fry some up when you’re in need of a snack! You can also freeze them in slices and fry them up from frozen. In [Sweets](https://www.mybfisgf.com/recipeindex/category/Sweets), [View All](https://www.mybfisgf.com/recipeindex/category/View+All), [Popular](https://www.mybfisgf.com/recipeindex/category/Popular) Tags [My BF is GF](https://www.mybfisgf.com/recipeindex/tag/My+BF+is+GF), [Sweet](https://www.mybfisgf.com/recipeindex/tag/Sweet), [gluten free leen goh](https://www.mybfisgf.com/recipeindex/tag/gluten+free+leen+goh), [leen goh](https://www.mybfisgf.com/recipeindex/tag/leen+goh), [nian gao](https://www.mybfisgf.com/recipeindex/tag/nian+gao), [gluten free nian gao](https://www.mybfisgf.com/recipeindex/tag/gluten+free+nian+gao) [← Mama Lo's Watercress Dumplings for Dump The Hate](https://www.mybfisgf.com/recipeindex/watercressdumplings)[Charred Baby Bok Choy with Pickled Red Onions and Peanuts →](https://www.mybfisgf.com/recipeindex/charred-bok-choy) ![](https://images.squarespace-cdn.com/content/v1/54bf0bbee4b0441ce96d5030/2c9c2a90-daae-4139-96e6-a2809bbd861b/leaf-bar-lime-leaves-only.png)
Readable Markdown	it’s soft, it’s delightfully chewy, and it’s perfectly sweet. leen goh, or nian gao, is my favourite once-a-year snack that brings me back to eating it directly out of the pan with my sisters growing up. it’s especially delicious sliced and dipped in whisked eggs before frying to crispy, golden perfection (similar to french toast)! this cake is not to be eaten in large triangular prisms but in domino-sized rectangles, a few pieces at a time. I had no idea how approachable it was, as we only ever received them as gifts in ornate packaging or pre-ordered them at dim sum restaurants around the lunar new year. you simply whisk together four ingredients, pour that into a dish, and steam until solidified. we may be purists when it comes to our leen goh, but feel free to add warm spices like allspice or dried fruit like chopped red dates or gojis to yours! this version is my sister janet’s recipe and one I hold close to my heart. Makes 1 (8-inch) steamed cake ## Ingredients 2 bricks (150g) chinese brown rock sugar (bing tong) plus 2 tbsps dark brown sugar, or 1 cup dark brown sugar (180g) 2 cups water 300g glutinous rice flour 2 tbsps coconut or canola oil, plus more for brushing dried goji berries or red dates (optional), as garnish 1-2 eggs, whisked with a dash of salt, for pan-frying ## Instructions Set up a steamer system. Pour 2-3 inches of water into a large pot or wok. Insert a sturdy steamer rack or use a bamboo steamer. Bring water to a gentle simmer. Meanwhile, add sugar and water to a small pot and simmer on low until fully dissolved. Cool completely (you can expedite the process by shocking the pot in an ice bath). Pour syrup into a large mixing bowl and stabilize with a damp rag. Simultaneously sift and whisk the glutinous rice flour into the liquid and mix until the batter is smooth in consistency. Whisk in oil until fully incorporated. Lightly brush oil onto an 8-inch glass pie dish or shallow bowl and fill with batter. Steam for about 1 hour at medium heat, until the cake springs back to touch and an inserted toothpick comes out clean. Periodically check the level of your water to make sure it doesn’t run dry. Cool, then cover and set in the fridge overnight. Slice into dominoes. Dip each piece into whisked eggs and pan fry in a little bit of oil or butter until crispy, golden and heated through. Refrigerate the remaining cake for up to a week and fry some up when you’re in need of a snack! You can also freeze them in slices and fry them up from frozen.
Shard	129 (laksa)
Root Hash	12794324899393503329
Unparsed URL	com,mybfisgf!www,/recipeindex/chinese-new-year-cake s443