Caramel Nian Gao (Sticky Rice Cake / Kuih Bakul) 焦糖年糕

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Instructions

 

Preparing the moulds:

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  Blanch banana leaves in hot or boiling water to soften the leaves. This will prevent the leaves to break easily when used to wrap around the moulds.
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   Clean and dry the softened leaves gently with a damp cloth. Then cut out the banana leaves into the desired length, cut pieces of round shaped leaves with the diameter slightly bigger than the base of mould using a pair of scissors.
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  Wrap the banana leaves around the outer rim of the mould and insert the remaining part of the leaves into the mould. Insert a smaller round container into the mould and press the leaves against the base and the inner wall of the mould. Repeat to wrap the mould another 2 layers. Then insert the round shaped leaves and press against the bottom to cover the base completely. Finally secure by tying a rubber band around the rim of the mould.

Preparing Caramel:

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  Have ready ingredients to make the golden sugar syrup (caramel) and glutinous rice batter.
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  First boil water with pandan leaves added. Let the pandan leaves steep in the hot water for about 10 minutes for extra fragrance.
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  Heat sugar in a pot over medium-low heat until starts to melt. Gently add in a bit of hot water by the edge of the pot. Continue cooking until you have a golden colour caramel. Do not stir the sugar too much. Tilt the pot around to make sure the sugar caramelised evenly.
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  When sugar has caramelised, off the heat and slowly add in the remaining hot water. Then heat up again until all caramel has completely melted. Leave the golden caramel syrup to cool completely before use.

Preparing Nian Gao Batter: (Method 1)

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  Place the sifted glutinous rice flour into a large mixing bowl. Then in stages, slowly add in the caramelised sugar syrup. Using a spatula, mix and combine the syrup and glutinous rice flour into a smooth batter. Strain the batter to remove any possible lumps.

Preparing Nian Gao Batter: (Method 2)

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  Place the sifted glutinous rice flour into a large mixing bowl. Then add in about half the cooled sugar syrup and mix together with a whisk or a pair of chopsticks. Then using your hand, knead the mixture into a smooth dough.
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  Then add in the remaining sugar syrup into the dough, in stages. Continue to knead the dough till it becomes a fluid batter again. Then strain the batter to remove any possible lumps and to ensure a smooth batter.

Steaming Caramel Nian Gao:

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  Pour the sieved batter into the banana leaves lined moulds. Cover with aluminium foil (to prevent water dripping into the batter). Place into prepared steamer to steam. Steam the Nian Gao over medium high heat for 30 minutes. Then reduce to medium heat and continue steaming for another 1hr 30 minutes. Refill hot water into steamer when needed.
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  After 2 hours of steaming, it is done. Pat dry excess water on the top and remove the aluminium foil covering the nian gao. Remove from steamer and let it cool at room temperature. Be sure it is fully cooled before unmoulding. It is normal practise to unmould them on the next day.

Unmoulding Nian Gao:

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  To unmold the nian gao, first remove the rubber band and loosen the banana leaves around the mould. Fold the leaves upwards, then pull the nian gao out from the mould. Finally trim off excess leaves on the top using scissors and we are done!

To serve:

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  Freshly made Nian Gao is very soft. It is easier to cut into slices after refrigeration for two days, as it will become firmer after refrigeration. As always, Enjoy!