Nian Gao (Tikoy/New Year Cake)

By Malaysian Chinese Kitchen · 90 min

Ingredients

Instructions

1. Scrub the banana leaves under running water. Submerge them in a pot of water, bring to a boil, then turn off the heat and let them soften in the hot water for 10 minutes.
2. Dry the leaves and cut them into 2½-inch-wide strips.
3. Line each ramekin with 4 to 6 overlapping strips, folding the ends over the rim. Hold them with a rubber band, tie kitchen twine around them, trim the twine and leaves neatly, then remove the rubber band.
4. Cut a round piece of banana leaf to fit the base of each ramekin and place one in each.
5. In a small saucepan, combine ½ cup (120 ml) water, the pandan leaves and the coconut palm sugar. Stir over medium heat until dissolved, then boil for 3 minutes. Remove from heat, discard the pandan leaves and let the syrup cool.
6. Sift the glutinous rice flour into a large bowl and add the remaining ½ cup (120 ml) water, mixing with a spatula. Pour in the cooled syrup and stir to a smooth batter.
7. Divide the batter among the 4 ramekins and set them on a rack in a slow cooker. Pour 1 to 2 inches of hot water into the insert, cover the cooker with a clean towel under the lid, and cook on high for 8 hours, topping up the water every 2 hours.
8. When done, the batter turns golden. Remove the ramekins and let the cakes sit at room temperature for 24 hours; they will firm up and darken. Then unmold, trim the leaves and let them firm for 3 to 4 more days at room temperature before serving. Refrigerate for up to 3 months.

Summarized from Malaysian Chinese Kitchen's video. Watch it for the details.

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