Nian Gao

[Ingredients]

• 6” round cake pan + 1 rubber band

• 2 banana leaves - trim off middle hard stem, blanched, wiped

• 275g glutinous rice flour

• 300ml water

• 2tbsp peanut oil

• 100g gula melaka - chopped

• 80g caster sugar

• 2 pandan leaves - tied into a knot

[Steps]

1. Wrap banana leaves around the pan on the outside, then fold the excess downwards into the pan. Cut out a circular piece for the base.

2. Place a rubber band over the leaves to secure it in place.

3. In a bowl, combine flour, water and oil, mix well.

4. In a saucepan, heat up gula melaka, sugar and pandan leaves over low heat, keep stirring it. Add a few tbsp of water to make it into a syrup. Remove from heat when it becomes a smooth syrup.

5. Quickly pour syrup into the batter and mix well.

6. Strain the mixture into the prepared pan. Cover the top with foil.

7. Steam nian gao at medium-low heat for 1.5hrs - check on the water level every 30mins.

8. When done, remove from heat and let cool completely. Best is to leave it for a day covered before consuming.

Adapted from: https://www.instagram.com/p/CLYItbnA6g3/?utm_medium=copy_link