Gula malacca coconut cream nian gao

Ingredients

Main Ingredients

• coconut cream 400ml
• Gula malacca (palm sugar) 300g
• Glutinous rice flour 500g
• Rice flour 100g
• Milk 50ml
• Water 230ml
• Coconut oil (or any vegetable oil) 1tbsp

Method

1. Dissolve the palm sugar with 160ml water, then set aside to cool down
2. Mix all other ingredients (except oil) together till smooth
3. Add mixture from step one into mixture of step two, mix till smooth
4. Add oil in, mix till smooth
5. Pour batter into container, make sure no bubbles on top, cover with foil
6. Steam with high heat for 60-90 mins. Open the foil cover carefully without water droplets on the nian gai. Check with a toothpick. If no mixture stick onto it while pulling out, it’s cooked.
7. Can serve while warm or leave it overnight, slice it then dip into egg mixture and panfry. Serve warm.

Product used in recipe

• TCC - Premium Coconut Cream