Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 500ml water and 500g golden slab sugar in a pot, heat to dissolve the sugar completely, then set aside to cool.
local_fire_departmentMedium heat for about 8 minutesWatch out
The sugar syrup must be completely cooled before mixing with the flour, otherwise the hot syrup will partially cook the glutinous rice flour and form lumps.
Put 600g glutinous rice flour and 14g wheat starch into a large bowl and mix them well.
Watch out
The two flours must be dry-mixed thoroughly first, otherwise the wheat starch will clump and affect the chewiness of the nian gao.
Pour 200ml coconut milk into the cooled sugar syrup and mix well.
Watch out
Coconut milk must be added to completely cooled syrup, otherwise high temperature will cause the coconut milk to separate and curdle.
Pour the prepared coconut sugar liquid into the bowl of flour and mix well until fully combined into a flowing batter.
Watch out
Pour the syrup gradually while stirring constantly, otherwise large flour lumps will form and be very difficult to dissolve.
Use a sieve and plastic spatula to strain the batter, pressing and dissolving any remaining flour particles until the mixture becomes extremely silky smooth.
Watch out
Make sure to press and dissolve all remaining particles with the spatula while straining, otherwise the steamed nian gao will have hard flour lumps inside.
Add 1 tbsp coconut oil into the smooth batter and stir thoroughly until fully incorporated.
Watch out
Coconut oil must be completely mixed into the batter, otherwise oil will float on top and the texture of the steamed nian gao will be uneven.
Pour the prepared batter evenly into two 20cm diameter and 4cm deep aluminium containers.
Watch out
Do not fill the containers more than 90% full, otherwise the batter will overflow during steaming.
A large amount of hot steam will release when opening the lid, wear heat-resistant gloves and keep your face away to prevent burns.
Place into steamer and steam for 1 hour. If a wok is used, use medium heat to steam for 1 hour until the nian gao is fully cooked, translucent, and releases a rich coconut aroma.
local_fire_departmentMedium heat for 1 hourWatch out
Do not open the steamer lid during steaming, otherwise the temperature drop will cause the nian gao to collapse and fail to cook properly.
The freshly steamed aluminium containers are extremely hot, use tongs or thick towels to remove them to avoid severe burns.
After one hour, take out the steamed nian gao, wash the red date and place it on the center of the cake as decoration.
Watch out
Place the red date while the surface of the nian gao is still hot and sticky, otherwise it will slide off once the surface dries.
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