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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 Cooking Time

6

Ingredients
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
Ingredient List
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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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Directions

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Step 1
First, mix together grated white Coconuts (2 cups) , grated Coconut 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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