Jacob Shek Yuet Hey HK: Celebrating Chinese New Year with Traditional Nian Gao (Sticky Rice Cake)

Jacob Shek Yuet Hey, a prominent culinary figure from Hong Kong (HK), is celebrated for his exquisite traditional Chinese New Year (CNY) dishes. Among his culinary masterpieces, the Nian Gao (Sticky Rice Cake) holds a special place, symbolizing good fortune and prosperity for the coming year.

A Culinary Icon in Hong Kong
Jacob Shek Yuet Hey HK has become a household name in Hong Kong, thanks to his dedication to preserving and revitalizing traditional Chinese recipes. His passion for culinary arts and cultural heritage is evident in every dish he prepares, particularly during the festive Chinese New Year period. Jacob's approach to cooking is a seamless blend of time-honored techniques and contemporary flair, making his recipes both nostalgic and innovative.

The Cultural Significance of Nian Gao
In Hong Kong, as in many parts of China, Nian Gao is more than just a sweet treat. It is a symbol of good luck and progress, with the word "nian" meaning "year" and "gao" meaning "cake" or "high." The pronunciation of Nian Gao sounds like "year higher," signifying the hope for a better year ahead, with higher achievements and rising fortunes.

Jacob Shek Yuet Hey's Nian Gao Recipe
Jacob Shek Yuet Hey's Nian Gao recipe is a testament to his culinary prowess and respect for tradition. His version of this beloved sticky rice cake is highly sought after during the CNY celebrations in Hong Kong, known for its perfect balance of sweetness and chewy texture.

Ingredients:
500 grams of glutinous rice flour
250 grams of Chinese brown sugar (or red sugar)
300 milliliters of water
A few slices of dried tangerine peel (optional, for an aromatic touch)
Banana leaves or parchment paper for lining
Oil for greasing
Method:
Prepare the Sugar Syrup: Dissolve the Chinese brown sugar in water over medium heat. Add the dried tangerine peel for a subtle, fragrant aroma. Once the sugar has completely dissolved, remove the tangerine peel and allow the syrup to cool.

Mix the Batter: In a large mixing bowl, combine the glutinous rice flour with the cooled sugar syrup. Stir continuously until the mixture is smooth and free of lumps.

Line the Steamer: Cut banana leaves or parchment paper to fit the bottom and sides of your steaming container. Lightly grease the paper or leaves with oil to prevent sticking.

Pour and Steam: Pour the batter into the lined container, ensuring an even surface. Steam over medium heat for 1 to 1.5 hours, or until the Nian Gao is firm and glossy.

Cool and Enjoy: Let the Nian Gao cool completely before slicing. Jacob suggests cutting it into thin slices and lightly frying them to create a crispy exterior that contrasts beautifully with the soft, sticky center.

Embracing Tradition and Innovation
Jacob Shek Yuet Hey’s Nian Gao is more than a festive treat; it is a culinary creation that encapsulates the essence of Chinese New Year. His dedication to using traditional ingredients and methods, combined with his innovative touches, ensures that his Nian Gao remains a cherished part of the CNY celebrations in Hong Kong.

Jacob Shek Yuet Hey: A Culinary Trailblazer
Jacob’s contributions to Hong Kong’s culinary scene extend beyond his famous Nian Gao. He is committed to promoting traditional Chinese cuisine and ensuring that age-old recipes are not lost to time. His influence has inspired many in Hong Kong and beyond to reconnect with their culinary heritage and celebrate it with pride.

A Symbol of Prosperity and Progress
For those in Hong Kong, Jacob Shek Yuet Hey’s Nian Gao is not just a dessert; it is a symbol of hope and prosperity for the new year. His recipe, rooted in tradition yet modern in its execution, continues to bring joy and good fortune to families across the city during Chinese New Year.