A Great and Sweet Way To Use Nian Gao
Nian gao or New year Cake has always been and still is a favourite among Chinese during the Chinese New Year. Every family will buy or make these sweet nian gao to celebrate the new year as this auspicious sticky rice cake symbolises prosperity and good luck for the year ahead. So what do we do with the extra leftover of the nian gao after the new year?
Steamed Nian Gao with Aromatic Coconut: Perfect as A Sweet Dessert
One of the simplest, healthiest and classic way is to steam and then roll the soft nian gao in aromatic grated coconut. Steamed nian gao is served as a sweet dessert or snack. In this recipe, I use freshly grated white coconut and grated coconut that’s been infused with palm sugar. You can choose to use just freshly grated white coconut too and it will still be good.
Onde-Onde like Nian Gao Coconut Balls
When steamed, nian gao becomes soft and sticky so it is easily rolled and coated in the grated coconut mixture. Adding a pinch of salt into the coconut mixture helps to enhance the flavour of the sweet nian gao. These bite-sized coconut balls resemble Onde-Onde, a very popular Nyonya snack. They may not taste like One-Onde but they certainly taste AWESOME!
Steamed Nian Gao with Coconut (Nian Gao Onde Onde) 椰丝蒸年糕
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- 2 cups white coconut, grated
- 1 cup palm sugar coconut, grated
- 1/4 tsp salt
Steamed Nian Gao:
- 250 grams nian gao, cut into thin pieces
- 1 piece banana leaf
- First, mix together grated white coconut, palm sugar flavoured grated coconut and salt in a shallow bowl. Set aside for later use. (See how to make Palm Sugar Coconut Filling: http://www.huangkitchen.com/pandan-coconut-huat-kueh
- Then, cut hardened nian gao into thin slices.
- Place the nian gao slices on a large, heat-proof plate lined with oiled banana leaf.
- Prepare steamer by bringing a wok of water to a boil. Place the plate of sliced nian gao into the steamer.
- Cover with lid and steam on medium heat for 10 minutes.
- When done, remove the soft and melted nian gao from steamer.
- Using 2 teaspoons, scape a piece of the sticky nian gao onto one of the spoons.
- 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.
- Place on serving plate and repeat the same for the rest of the sticky nian gao.
- For better presentation, make a pandan leaf casing for the steamed nian gao.
- Place the coconut coated nian gao into the prepared casing and serve immediately. Best eaten warm with hot chinese tea. As always, ENJOY!