Nian Gao (Kuih Bakul)

A traditional steamed cake which is also known as Kuih Bakul or Glutinous Rice Cake or New Year Cake.  It is believed that by eating a piece of it, your luck will improve during the new year.  What about making your own Nian Gao and give it away as a gift?  You only need 3 main ingredients, namely brown sugar, glutinous rice flour and water.  Some recipes use coconut milk but I prefer to use only water.  The steaming time depends on the capacity of your containers.  Use small containers if you prefer less steaming time.  It is advisable to keep the Nian Gao for about 3 days before consuming.

This is my last CNY goodie post and I would like to take the opportunity to wish all my blog readers a prosperous Year of the Goat!  Gong Xi Fa Cai!!!

Ingredients:
255 g brown sugar
350 ml water
300 g glutinous rice flour
a small pinch of salt

Method:
Lightly oil the containers of your choice.  Instead of oiling them, you may line them with banana leaves.  I chose not to line them with the latter because I would like to use my pretty glass containers (250 ml capacity) from Weck.

Sift glutinous rice flour into a bowl and add a small pinch of salt.  Mix well and set aside.

In a clean pot, add brown sugar and water.  Cook over medium heat until sugar is dissolved. Remove pot from heat and leave to cool down completely.

Add sifted glutinous rice flour a little at a time into brown sugar/water mixture and whisk until well mixed. Then, strain mixture through a sieve into a bowl twice in order that all lumps are removed.

Pour mixture into your preferred containers.  Do NOT fill to the brim but just 3/4 full or just below the brim.

Cover containers with a piece of cloth in order that they are free from water drops during steaming. Steam over medium heat for about 5 to 6 hours.  I used my Miele electric steamer which did a great job and I steamed them for exactly 5 hours.

Once done, remove from steamer and leave aside to cool down completely.

Bon Appetit!