Chinese New Year Steamed Glutinous Rice Cake/Nian Gao/Kuih Bakul

Chinese New Year Steamed Glutinous Rice Cake/Nian Gao/Kuil Bakul

   

Level                            : Easy

Steaming time             : 2 hours
Utensils                         : aluminum cupcake cups (big) grease with cooking oil
                                    : Steamer pot

Ingredients
300 g gula Melaka (high quality)
300 g cane sugar
600 g glutinous rice flour (sifted)
600 ml water

Method

1.       Prepare a stock pot. Put 300ml water and half of gula Melaka and half of cane sugar in the pot till dissolve. (Don’t stir)

2.       Add the remaining sugar into the above mixture, stir constantly till sugar dissolves. Sieve the sugar to remove lumps. Set aside to cool completely.

3.       Prepare a large steamer pot with water on high heat.

4.       Mix glutinous rice flour with remaining 300 ml water till smooth.

5.       Add the cool caramel sugar into rice flour mixture till well corporate. The batter should be in between thick and running. If too thick, add 20-30ml water. Sieve the batter to remove lumps and bubbles.

6.       Pour the batter to the grease cupcake cup to ¾ full. (don’t over fill to the top as the batter will overflow when steaming)

7.       Put the fill cups on a steamer. Steam when the water has boiled with high heat for 30 minutes. Then reduce heat to medium and continue steaming for another 1 ½ hours.

Occasionally check if there enough water in the steamer. Insert a satay stick to check if it’s cooked. It will come out sticky and when you test it, shouldn’t have the flour taste. Then it consider cooked.

8.       Remove from steamer, keep aside to completely cool. Grease a bit of vegetable oil on the top. (These will keep the ant away and maintain the freshness. The sticky cakes can  keep for months in the fridge)

Notes:  

Best to eat steam with coconut, fried with egg or just pan fried till crispy.
Try to avoid steam water dripping to the sticky cakes.