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RECIPE
6 INGREDIENTS11 STEPS25MIN

Steamed Nian Gao With Coconut

4.0
2 Ratings

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Huang Kitchen

Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
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Steamed nian gao rolled in white and palm sugar coconut. These onde-onde like coconut balls are chewy and sweet, filled with coconut aroma. Truly addictive!
25MIN
Total Time

Huang Kitchen

Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
2 cups
Coconuts , grated
1 cup
Coconut Palm Sugar , grated
1/4 tsp
9 oz
Rice Cakes , cut
1
Banana Leaves
to taste
Pandan Leaves

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Nutrition Per Serving

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CALORIES
359
FAT
10.8 g
PROTEIN
4.7 g
CARBS
63.2 g

Author's Notes

Best to use freshly grated coconut. However, if not available, mix desiccated coconut and salt together and steam for 30 minutes. You can also choose to coat the nian gao with only white grated coconut if cooking grated coconut with palm sugar is too much trouble.

Cooking Instructions

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Step 1
First, mix together grated white Coconut (2 cup), grated Coconut Palm Sugar (1 cup) and Salt (1/4 teaspoon) in a shallow bowl. Set aside for later use.
Step 2
Then, cut hardened Rice Cake (250 gram) (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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Nutrition Per Serving
Calories
359
% Daily Value*
Fat
10.8 g
14%
Saturated Fat
7.9 g
40%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
63.2 g
23%
Fiber
2.4 g
9%
Sugars
27.3 g
--
Protein
4.7 g
9%
Sodium
485.0 mg
21%
Vitamin D
--
--
Calcium
3.8 mg
0%
Iron
0.6 mg
3%
Potassium
95.0 mg
2%
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