Uploaded January 2019 | Updated September 2026, 3 weeks ago
FULL RECIPE: https://bembumkitchen.home.blog/2019/03/19/nian-gao/
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#bembumkitchen #homeadeniangao #kuebakul
"Typo in the video pic, kindly follow the ingredients in the description bellow"
NIAN GAO
Yield: three 5-inch round containers
Active times: 1 hour
Total time: 3 hours
INGREDIENTS
- Banana leaves
- 3 crushed pandan leaves
- 1/2 teaspoon salt
- 380 grams gula melaka
- 120 grams granulated sugar
- 500 ml water
- 200 ml coconut milk
- 600 grams glutinous rice flour
- Zest of one orange (optional)
INSTRUCTIONS
Banana Leaves:
1. Soften banana leaves by boiling them in hot water for about 10 minutes
2. Cut the softened banana leaves to size and line the inside of container
Batter:
1. Mix gula melaka and water in a pot, add the salt and crushed pandan leaves. Bring to boil until gula melaka dissolves, then add the granulated sugar.
2. Stir in the coconut milk into the gula melaka mixture and mix well. Then sieve the mixture into a bowl and set aside to cool down.
3. In a large bowl, sieve glutinous rice flour. Slowly add the cooled down gula melaka mixture a little at a time and mix well, then sieve mixture into a pot.
4. Cook batter over low heat till batter thickens, add the orange zest.
5. Slowly pour the thickened batter into the coconut leaves lined containers. Arrange containers in a steamer and steam at low heat for 2 hours, top up water when the water level drops in the steamer.
6. After 2 hours, turn off the heat. Leave containers in the hot steamer for several hours to make use of the residual heat. Thereafter, remove it from steamer and set aside to cool down.
7. Once it has cooled down, loosen the sides with a spatula. Place a plate over it and turn over, cut it with grease oil knife.
NOTE
Increase the amount of sugar if you prefer Nian Gao to be sweeter.
FULL RECIPE: https://bembumkitchen.home.blog/2019/03/19/nian-gao/
Instagram: instagram.com/bembum.kitchen/?hl=en
Facebook: facebook.com/bembuminthekitchen
#bembumkitchen #homeadeniangao #kuebakul
"Typo in the video pic, kindly follow the ingredients in the description bellow"
NIAN GAO
Yield: three 5-inch round containers
Active times: 1 hour
Total time: 3 hours
INGREDIENTS
- Banana leaves
- 3 crushed pandan leaves
- 1/2 teaspoon salt
- 380 grams gula melaka
- 120 grams granulated sugar
- 500 ml water
- 200 ml coconut milk
- 600 grams glutinous rice flour
- Zest of one orange (optional)
INSTRUCTIONS
Banana Leaves:
1. Soften banana leaves by boiling them in hot water for about 10 minutes
2. Cut the softened banana leaves to size and line the inside of container
Batter:
1. Mix gula melaka and water in a pot, add the salt and crushed pandan leaves. Bring to boil until gula melaka dissolves, then add the granulated sugar.
2. Stir in the coconut milk into the gula melaka mixture and mix well. Then sieve the mixture into a bowl and set aside to cool down.
3. In a large bowl, sieve glutinous rice flour. Slowly add the cooled down gula melaka mixture a little at a time and mix well, then sieve mixture into a pot.
4. Cook batter over low heat till batter thickens, add the orange zest.
5. Slowly pour the thickened batter into the coconut leaves lined containers. Arrange containers in a steamer and steam at low heat for 2 hours, top up water when the water level drops in the steamer.
6. After 2 hours, turn off the heat. Leave containers in the hot steamer for several hours to make use of the residual heat. Thereafter, remove it from steamer and set aside to cool down.
7. Once it has cooled down, loosen the sides with a spatula. Place a plate over it and turn over, cut it with grease oil knife.
NOTE
Increase the amount of sugar if you prefer Nian Gao to be sweeter.
