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