Pandan Coconut Nian Gao (年糕)

In a saucepan, combine the Chinese slab sugar, salt, water, ginger slices and pandan leaves. Cover and bring to a gentle simmer over medium heat. Simmer for about 10 minutes, or until the sugar has fully dissolved. Turn off the heat, keep the lid on, and let it steep for 15 minutes. Remove and discard the pandan leaves and ginger.

While the syrup is still hot, stir in the coconut milk and vegetable oil until fully combined. Set aside.

In a large mixing bowl, whisk together the glutinous rice flour and wheat starch. Gradually pour the wet mixture into the dry ingredients, adding about one quarter at a time. Stir continuously until the batter is smooth, thick and lump-free.

Lightly grease a glass food container or heatproof dish with oil. Pour the batter through a sieve into the dish to ensure a smooth consistency, then cover tightly with foil.

Bring water to a boil in a wok or steamer. Reduce the heat to medium and steam the nian gao for about 1 hour. Depending on how deep your dish is and how thick the rice cake is, steaming time may range from 50 minutes to 1 hour 15 minutes. To check if it’s done, insert a wooden skewer into the centre. It should come out clean or with minimal residue. If there’s white, raw batter, it needs more time.

Remove from the steamer and let the nian gao cool completely at room temperature. Transfer the entire container to the fridge and chill overnight. This step is highly recommended as it helps the nian gao firm up, making it much easier to remove, slice and pan-fry.

Once chilled, slice the nian gao into ½-inch thick pieces. To serve, heat 1 tablespoon of oil in a non-stick pan over medium heat. Pan-fry the slices on both sides until crispy and golden. The nian gao will become very sticky as it cooks, so leave some space between each piece and flip carefully to prevent sticking. Serve immediately.