Cooking Instructions
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Step 1
First, mix together
Coconuts (2 cups)
,
Palm Sugar (1 cup)
and
Salt (1/4 tsp)
in a shallow bowl. Set aside for later use.
Step 2
Then, cut hardened
Rice Cakes (9 oz)
(nian gao) into thin slices.
Step 3
Place the nian gao slices on a large, heat-proof plate lined with oiled
Banana Leaves (1)
.
Step 4
Prepare steamer by bringing a wok of water to a boil. Place the plate of sliced nian gao into the steamer.
Step 5
Cover with lid and steam on medium heat for 10 minutes.
Step 6
When done, remove the soft and melted nian gao from steamer.
Step 7
Using 2 teaspoons, scape a piece of the sticky nian gao onto one of the spoons.
Step 8
Then, roll it in the aromatic coconut mixture to form into a ball. Toss well to evenly coat the nian gao with the grated coconut.
Step 9
Place on serving plate and repeat the same for the rest of the sticky nian gao.
Step 10
For better presentation, make a casing for the steamed nian gao out of
Pandan Leaves (to taste)
.
Step 11
Place the coconut coated nian gao into the prepared casing and serve immediately. Best eaten warm with hot chinese tea. As always, ENJOY!
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