Unlike the nyon gow (soft gow) in the photo, nyon gows are usually made into swiss roll-like rounds, with a spiral of red bean paste.
This has become one of my fav kuih. I'm told that it's called "Ah ma gow (mom's kuih)" by the Hokkiens in Singapore but here it's called nyon gow by the Hakkas. I'm not sure if nyon means soft because if so, then what is "nem"? Nem carries with it a feeling of liquidy softness, as in "nem dat dat", am I right?
Kuih, btw, is a Malay term for snacks made of (mostly) rice flour, wheat flour, sago flour or tapioca flour and are usually steamed or boiled. The Chinese term for kuih is 'gow'. Kuih and gow are often conveniently called cakes, but that's like referring to tofu as cheese, which tofu is not.
Back to nyon gow. My fav nyon gow is from a coffeeshop on the same block as Pick N Pay near Austral Park. The nyon gow is always very nyon (because it's fresh. Nyon gow can go stale very quickly) and I love the flavor--which I can't quite tell whether is banana--and the bean paste filling is very generous. My only grouse is that the gow is too sweet.
Does anyone have the recipe for nyon gow? I think making nyon gow is similar to making Chi Fa Bun, but I'm just not sure about the flavor. Anyone?
13 comments:
Hi Terri. I too have been searching for this recipe and discovered that the recipe for Nyon Gow is similarly to the Ping Pei used for the chilled mooncakes. The only difference I believe is you need to add banana essence and roll it up with red bean paste. I once bought a packet of the koh fun ( cooked glutinous rice flour) from Bake with Yen. You can ask them for the recipe for the nyon gow. I failed in my attempt :( but I am sure you can do better. Do let us know how you make yours. Here is a link I found in the net:
http://jodelibakery.netfirms.com/chinese/banana%20rolls/banan%20rolls.htm
Hi Terri,
This is new to me, I thought at first glance they were bones with marrow. I've learnt so much from your blog with the new dishes, and their tediously explained origins and recipes, it's a pleasure reading them daily, and I hope that you will never stop. And your English is impeccable unlike some I wince with embarrassment. Thank you from the bottom of my heart.
You are my must read daily. Keep going. Love your interesting and informative reads
hey, how come I don't know abt this Hokkien ah ma's gow in Sin ? Available everywhere ?
anon: i've checked the link (thanx!) n wonder if there's a mistake bc the post is called chinese banana rolls but reading thru the recipe, i dont see any banana essence or flavor. i'll ask Bake With Me but they usually aren't very helpful.
anon:thank you, thank you for reading n commenting, n do keep in touch:)
anon:i am happy to hear from readers. like a speaker who likes a responsive audience, or a runner who is cheered on, bloggers need to know tt someone is reading n getting something frm the blogs.thank you for commenting, keep in touch.
ganache: my SIL said this gow is one of those gows called ah ma gow, given to the bride's family? it's hard to get in sing she said, so she bought a bag of them back to sing.
I think you might find the similarity of this kueh with the Chinese one called "Rolling Donkey Ears'. I think it is either a Beijing or Shanghai dessert. Google 'LilyWaiSekHong' blog for her Empress Rolls and see if that is what you are looking for.
Hi Terri,
I've been reading A Daily Obsession since you started. I don't have a blogger site so did not comment. I enjoy your blog, I must read it everyday!
To your question, nyon is soft and flexible while nem is soft, I think.
Keep up the wonderful blogging!
Hi Terri just thought I'll share an interesting tidbit with you and your readers. Kuih is actually a word that the Malays learned from the Hokkiens. Apart from the sweet kuih (what we call Nyonya Kuih), the term 'kway' is use by the Hokkiens to refer to anything that forms like a 'cake'. It's usage is varied ie. Char Koay Teow (literally translated as Fried Cake String), Kway Kak (Radish Cake), You Char Kway (You Tiao), Or Kway (Steamed Yam/Taro Cake) etc etc.
Hi, Terri,
Actually I was looking for your e-mail address but hten I remembered reading about u writing a food blog in d papers so had sometime to browse..thus found this blog.. I must say u have done an amazing blog, very informative...Proud of u my friend...genie
hi
genie ..aambrose888@yahoo.com
your ex-classmate of .75
Hi,can if you can do a post on some local Malaysian kuihs? and dimsums? Thanks you, very very nice blog you have .
Your faithful reader.
lilyann: OM goodness, i think tt's it! thanx! but what is 'koh fun'? lily's blog is great, it has so many wonderful true n tried recipes!
Anon: really, there's a diffrence in the meaning? thnx for telling me:)
lips: now i know..it's a hokkien word. but to translate it as cake is misleading bc cakes are made with flour, eggs n butter n baked while kuihs have a complete different texture n use diff ingredients.
genie: hi!! welcome aboard my lovely friend/ex-classmate. i'm looking forward to ur son's wedding (OM goodness, first one i'm going to, among the classmates) n visiting your grand new house by the water. what is the dress code on 8/6? shall i come in a gown:D?
anon: u know, i'm not tt good at making kuihs n dimsum. whatever i post is what i do best, but i will try n test some recipes n if they turn out good, i will post them ok?
Koh Fun is cooked glutinous rice flour. Lily has a method of making it at home too!
HOMEMADE 'KOH FUN'
Steam the plain glutinous rice flour for 1/2 hour.
Remove and put in a microwable glass bowl which has been lined with greaseproof paper.
Microwave on high 1 minute at a time until rice is slightly brown(time depends on the amount of rice flour)
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