BANANA LEAF NIAN GAO (STEAMED GLUTINOUS CAKE)

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INGREDIENTS:

Makes 2 (4 inch)

(A)

    200g Gula Melaka (palm sugar)

    100g castor sugar

    250ml water

    4 pandan leaves, tied in a knot

(B)

    200g glutinous flour, sifted

    100g tung min flour, sifted

    300ml concentrated coconut milk

    1 tbsp oil

    Banana leaves, for lining moulds

    Oil for greasing

METHOD:

1. Bring a pan of water to boil. Immerse banana leaves into boiling water and continue to boil for a while until banana leaves soften (Pic. 1, Note 1).

2. Drain the boiled water. Grease moulds with oil and line moulds with banana leaves. Set aside.

(1)

(2)

(3)

3. Combine Gula Melaka, castor sugar, water and pandan leaves in a pan. Heat on low fire until sugars dissolve. Stir at all time (Pic. 2). Cook until syrup is golden in colour. Discard pandan leaves and set syrup aside to cool.

4. Combine ingredients (B) in a mixing bowl. Stir well.

5. Add syrup in Step (3) into flour mixture (Pic. 3). Mix well.

6. Pour mixture into lined moulds. Steam over rapid boiling water for 2 hours.

7. Leave Nian Gao until they are completely cool before wrapping with cling film and store in fridge.

NOTES:

1. Boiled water removes wax on the leaves and softens them.
2. Make sure you add HOT BOILED water into steamer. DO NOT add cold water. This will slow the steaming down.

3. Avoid water condensate at steamer's lid from dropping to the Nian Gao. Dry lid with a cloth every time you uncover the steamer.

4. It is easier to cut/slice Nian Gao when you just take it out from  fridge. It is not too sticky. To make cutting easier, wet your knife with some water before each slicing.