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Quick and Easy Nian Gao (Kuih Bakul) Recipe
Merryn Tan
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Course
Dessert
Cuisine
Chinese
Servings
4
people
Equipment
Pressure Cooker
Ingredients
1x
2x
3x
350
ml
water boiled with pandan
250
g
glutinous rice flour
150
g
brown cane sugar
70
g
gula melaka
1
tsp
oil
Instructions
Boil 400ml water with pandan leaves until fragrant.
Keep boiling until liquid is reduced to 350ml.
Pour through strainer to remove pandan leaves and set aside.
In a clean pot on low heat, melt 150g brown cane sugar with 70g
gula melaka
.
Pour pandan water bit by bit into the caramelised sugar.
Keep adding pandan water until all caramelised sugar is diluted.
Turn off the heat and pour through strainer.
In a mixer, gradually pour sugar mixture into 250g glutinous rice flour and mix until smooth.
You can also use a hand whisk instead of an electric mixer to mix.
Once batter is smooth, add a teaspoon of oil and continue mixing.
Pour batter through strainer.
Pour batter into prepared mould.
Cover mould with banana leaf and aluminium foil.
Steam for 2 hours. Don't forget to refill the water in the steamer throughout the cooking process to prevent the steamer from drying out.
Remove the top cover (aluminium foil) after steaming but cool completely before unmoulding.
Keyword
Family
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