Traditionally served during Chinese New Year, legend says that nian gao is served as a bribe to the Kitchen God (nian gao is sticky, so it will ‘seal’ the God’s lips), so that he will not be able to report bad findings about the family to the Celestial Court. This is Mildred’s take on nian gao—a mix of the modern method (using glutinous rice flour) and the traditional method (long hours of steaming). It also uses a mix of coconut sugar and gula apong, giving the nian gao an extra depth of caramelisation while not being too sweet.
Traditionally served during Chinese New Year, legend says that nian gao is served as a bribe to the Kitchen God (nian gao is sticky, so it will ‘seal’ the God’s lips), so that he will not be able to report bad findings about the family to the Celestial Court. This is Mildred’s take on nian gao—a mix of the modern method (using glutinous rice flour) and the traditional method (long hours of steaming). It also uses a mix of coconut sugar and gula apong, giving the nian gao an extra depth of caramelisation while not being too sweet.
Servings: 8
Prep time: A project
Servings: 8
Prep time: A project
3 large banana leaves, cut into 6 strips
100g coconut sugar
150g gula apong
350ml filtered water
350g glutinous rice flour
20ml cooking oil
SPECIAL EQUIPMENT:
2 pcs 4″ cake mould
3 large banana leaves, cut into 6 strips
100g coconut sugar
150g gula apong
350ml filtered water
350g glutinous rice flour
20ml cooking oil
SPECIAL EQUIPMENT:
2 pcs 4″ cake mould