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Nian Gao

  • 50 min
    • Preparation 15 min
    • Cooking 35 min

Ingredients

4 People
  • 420 g Water
  • 200 g Brown sugar
  • 340 g Glutinous rice flour
  • 120 g Rice flour
  • 1 tbsp. Oil
  • 6 slices Of ginger
  • 1 Orange (peel only)
  • 1 Jujube (red Chinese date)
  • 300 ml Coconut milk
  • Sugar to taste
  • 1 tbsp. Cornflour

Preparation

Step 1
Boil 220g of water with the brown sugar, ginger and the zest of an orange till the sugar dissolves. As soon as the sugar has dissolved, add the rest of the water to cool it down. The liquid must still be warm, but not hot.
g Water
g Brown sugar
slices Of ginger
Orange (peel only)
Step 2
Meanwhile, mix the glutinous rice flour with the rice flour in a bowl.
g Glutinous rice flour
Step 3
Pour the sugar water through a sieve into another container and gradually pour all the liquid into the bowl of flour. Stir constantly to prevent lumps. Finally, stir in the oil. If necessary, pour the whole mixture through a sieve at the end to remove the lumps. The consistency should be like a slightly thicker pancake batter.
g Rice flour
tbsp. Oil
Step 4
Pour the mixture into a round, flat, greased tin (a tin that fits into the steamer). Tap the bottom of the tin 2-3 times to avoid bubbles.
Step 5
Steam at a low to medium temperature in the steamer for 30-35 minutes. (Be careful not to set the temperature too high, otherwise the surface will be bumpy).
Step 6
While the cake is steaming, boil the coconut milk with sugar for the sauce. Stir the cornflour with 2 tbsp of water. As soon as the milk boils and the sugar has dissolved, stir in the cornflour and water.
ml Coconut milk
Sugar to taste
tbsp. Cornflour
Step 7
Check when the cake is ready, just like a normal cake, using a wooden stick. If it comes out smooth, then the cake is ready; if it is still sticky then continue steaming.
Step 8
Remove the tin after steaming.
Jujube (red Chinese date)

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