Ginger and coconut Sticky Rice cake ~Nian Gao 2024

The combination of ginger juice and coconut milk yields a fragrant and delicately textured product. This pastry ingredients are simple, and its preparation is relatively effortless. Beyond being a traditional Chinese New Year ‘s pastry, it serves as a suitable snack for cold winter days.

Ingredients:

1- 1 pack of glutinous rice flour..400 gm

-1/2 cup of wheat flour

2 - 385 g coconut sugar , adjust according to taste..

…add or reduce..15 - 30 g

3 - wash with a small brush of several pieces ‘old’ ginger as shown in the picture , cut into pieces and set aside

4 - coconut milk…150 ml

5 - peanut or’ avocado oil ‘- 4 tablespoons ( optional for those who are allergies to peanuts )

6 - few red dates ready for garnish

Steps~ A

1 - sieve the mixed flour and set aside

2 - grind or cut the coconut sugar into small pieces , so that it can be easily dissolved

3 - add 200 ml water to the ginger pieces , and blend it into liquid with using a blender

- pour it into a tea filter cloth bag and squeeze out 300ml of juice for later use

4 - using a brush to apply oil onto the designated container before pouring the batter and ready for steaming after

Steps ~ B

1 - pour oil into the mixed flour and mix well

2 - add the reserved small pieces of coconut sugar onto a small pot , add 1/3 ginger juice and slimmer on low heat until the sugar dissolved

***keep the heat low heating during the whole process and make sure no over boiling

3 - finally , pour the rest prepared coconut milk into the ginger coconut sugar syrup , turn off the heat and mix well. Keep it slightly warm all the time.

4 - pour the slightly warm syrup into the flour pot in layers , knead and push the flour until it is smooth, and finally pour the rest syrup…stir well , sieve into another pot before pour onto the oiled container.

( ***I like the feeling of kneading by hand personally , but use a kitchen hand blender is also a good option too )

5 - slowly pour the batter onto an oiled container , smooth it out and shake it slightly so as to push out the bubbles .

6 - garnish with a red date and cover loosely with the foil , now ready to steam the cake.

7 - bring water to boil over high heat and place the batter container with tin foil covered in a steamer , steam for 75-85 minutes.

8 - add hot water carefully during the process as needed. Turn off the heat and check after 75 minutes. Place a bamboo skewer inside the steamed cake , when it comes out clean , it is done.

After it has cooled , carefully use a knife to move the edges of the container before take it out . After cooling , it is best to keep the cake inside the fridge over night before panfry . But it is also nice to slice it after cooling with an oiled knife and enjoy it while it is warm and fresh.