New year, new recipes from Margarita! Here’s another recipe from her to try at home, a sweet snack sure to satisfy those cravings.
Coconut Sugar Nian Gao
By Margarita Lee
- 600g Glutinous rice flour
- 650ml Water
- 500g Coconut sugar or Thai palm sugar
- 2 pcs Pandan leaves (tied into knots)
- 3 Long sheets of banana leaves
- 4 9cm diameter tin moulds
- Soften the banana leaves in a pot of boiling water, then clean and wipe them dry. Ensuring that the smoother surface faces upwards, line the moulds with the leaves in a star formation. Repeat this 3 times to avoid leakage. Cut a round piece to line as the base.
- Dissolve coconut sugar with water, add in pandan leaves, and bring to a boil. Remove leaves before setting aside to cool.
- Mix the glutinous rice flour with the prepared sugar syrup gradually until well combined. Allow mixture to sit for 15 minutes.
- Sieve the mixture and pour carefully into the moulds. Cover the moulds with aluminium foil.
- Steam for 5 hours. Add hot water into the steamer midway to avoid having the water dry up throughout the cooking process.
- Allow the steamed glutinous rice cake (Nian Gao) to sit for 2-3 days before consuming.
- The Nian Gao will still appear soft. Skewer it to test its readiness. If the skewer comes out clean, it is ready .
- Cool the Nian Gao in the mould for a minimum of 24 hours.
- Store in an airtight container at room temperature for up to a week or in the fridge for up to 6 months.
Check out more of Margarita’s recipes on her FB @ Umummy Food