Nian Gao Cake

In a pot, add 2 cups of water, add slices of ginger, brown sugar, and brown sugar slab together. Heat over the slowest fire until the sugar dissolved completely. And then add 1 cup of coconut milk. Let the liquid cool down for 10 minutes.

In a large bowl, mix glutinous rice flour, rice flour, and salt well. And then strain the sugar liquid into the sticky rice flour in 3 batches.

Mix with egg whisker until the batter become sugar smooth. Add vegetable cooking oil.

Grease the container, no matter baking pan, bowl or moulds. Strain the batter into a greased baking pan (I use a 9-inch baking pan).

Bring water to boiling and then slow down the fire to the middle fire. Make sure you get enough water because we will steam for quite a long time. Steam for 50 minutes on middle fire.

Then let the Nian Gao cake cool down for a while, place in fridge overnight so it becomes hardened.

Cut the cake into pieces and pan-fried with a very small amount of oil. The pan-fried version has a lovely crispy shell and super aroma and sweet inside.

You can also dip the Nian Gao pieces in egg liquid before pan-frying.

The leftover Nian Gao pieces can be packaged and freeze for later serving.