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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 42 liang of glutinous rice flour, 8 liang of rice flour, and 6 liang of wheat starch together and set aside.
Watch out
The three flours must be thoroughly mixed together, otherwise uneven proportions will affect the texture.
Add 5 liang of cooking oil first, pour in 3 cans of coconut milk and half pack of milk, knead into a smooth batter without lumps, then add the remaining half pack of milk and mix well.
Watch out
Add the milk in two batches and mix thoroughly, otherwise it will easily form lumps.
Be careful of burns when handling boiling sugar syrup and avoid splashing.
Boil 40 liang of dark brown sugar and 1200 ml of water until dissolved, then turn off the heat.
local_fire_departmentHigh heat to boilWatch out
The sugar and water must be completely dissolved, otherwise remaining sugar lumps will cause uneven sweetness.
Pour the dark brown sugar syrup into the batter and stir slowly. Do not make it overcooked (too thick) or undercooked (raw flour will sink, cake base becomes hard, surface is watery), achieve a paste-like semi-cooked consistency.
Watch out
Pour the syrup slowly and mix well
do not let it overcook or undercook, otherwise it will lump or sink and affect steaming
Pour the syrup into the steaming pan, and it must be wrapped with plastic wrap, otherwise the appearance will be poor and the surface won't be smooth.
Watch out
Must seal the steaming pan with plastic wrap, otherwise condensed water will make the surface uneven.
Be careful of steam burns when moving the hot steamer or opening the lid, use heat-resistant gloves.
Place the steaming pan filled with syrup into the steamer and steam for 1 hour.
local_fire_departmentMedium-high heatWatch out
Keep medium-high heat after water boils and ensure sufficient water in the steamer, otherwise it may boil dry.
Insert a toothpick into the nian gao; if there is still flour sticking to it, it means it is not cooked yet and needs to be steamed a little longer.
Watch out
When testing doneness, the toothpick must not have wet batter on it, otherwise it means the center is uncooked and must continue steaming.
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