IF you know the mythological story of the Kitchen God, you will be familiar with nian gao.
This sticky cake made of glutinous rice is offered to the Kitchen God so he can’t bad-mouth the family that he is supposed to report on to the Jade Emperor of Heaven before Chinese New Year.
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Gallery: Nian Gao,
Soft and sticky nian gao is perfect for rolling in grated coconut while still hot. — Photos: YAP CHEE HONG/The Star
Ingredients for steamed nian gao.Unlike the fried version, this one uses fresh nian gao that is still soft and sticky.
Cut up the nian gao into bite-size pieces so that it softens faster when steaming, and is easier to pick up with chopsticks to roll in grated coconut later.
To keep the grated coconut fresh longer, steam if for 5 minutes, then season with salt while it is still hot.
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