Banana leaf nian gao
Recipe for banana leaf nian gao
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
Makes 2 (4 inch)
200g Gula Melaka (palm sugar)
100g castor sugar
4 pandan leaves, tied in a knot
200g glutinous flour, sifted
100g tung min flour, sifted
300ml concentrated coconut milk
1 tbsp oil
Banana leaves, for lining moulds
Oil for greasing
- Bring a pan of water to boil. Immerse banana leaves into boiling water and continue to boil for a while until banana leaves soften .
- Drain the boiled water. Grease moulds with oil and line moulds with banana leaves. Set aside.
Combine Gula Melaka, castor sugar, water and pandan leaves in a pan. Heat on low fire until sugars dissolve. Stir at all time . Cook until syrup is golden in colour. Discard pandan leaves and set syrup aside to cool.
- Boiled water removes wax on the leaves and softens them.
- Make sure you add HOT BOILED water into steamer. DO NOT add cold water. This will slow the steaming down.
- Avoid water condensate at steamer’s lid from dropping to the Nian Gao. Dry lid with a cloth every time you uncover the steamer.
- It is easier to cut/slice Nian Gao when you just take it out from fridge. It is not too sticky. To make cutting easier, wet your knife with some water before each slicing.
Reference: Banana leaf nian gao
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