Recipes - Chinese

Steamed Nian Gao Balls With Coconut


This delightful bite sized dessert is usually served as a teatime snack in South East Asian Chinese households. These Nian Gao balls which are chewy, sweet and fragrant, are infused with the aromas of the banana leaves and coconut.
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Snack
Cook Method: Steam
Cuisine: Chinese









Ingredients:

Coconut Topping:

2 cups fresh or shredded dried coconut
1 cup palm sugar coconut grated
¼ tsp salt

Steamed Nian Gao:

250 g nian gao (cut into thin pieces)
1 pc banana leaf

Palm Sugar Syrup:

250g gula melaka (or palm sugar)
140g sugar
¾ cup water
Pandan leaves (screwpine leaves, knotted)




Steps:
  1. Place sugar, palm sugar, knotted pandan leaves and water in a pot and bring to a boil, stirring occasionally.
  2. Remove pandan leaves, strain and set aside to cool.
  3. Combine grated white coconut, palm sugar flavoured grated coconut and salt in a shallow bowl. Set aside.
  4. Cut hardened nian gao into thin slices and place on a large, heat-proof plate lined with oiled banana leaf.
  5. Prepare steamer and bring water to boil. Place the plate of sliced nian gao into the steamer. Cover with lid and steam on medium heat for 10 mins.
  6. Remove the soft and melted nian gao from steamer. Using two teaspoons, roll the nian gao piece by piece in the coconut mixture while shaping it to form a ball. To evenly coat the nian gao.
  7. Place the coconut coated nian gao into the prepared casing and serve warm.

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Steamed Nian Gao Balls With Coconut

Steamed Nian Gao Balls With Coconut

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This delightful bite sized dessert is usually served as a teatime snack in South East Asian Chinese households. These Nian Gao balls which are chewy, sweet and fragrant, are infused with the aromas of the banana leaves and coconut.

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Snack
Cook Method: Steam
Cuisine: Chinese
Ingredients

Coconut Topping:

2 cups fresh or shredded dried coconut
1 cup palm sugar coconut grated
¼ tsp salt

Steamed Nian Gao:

250 g nian gao (cut into thin pieces)
1 pc banana leaf

Palm Sugar Syrup:

250g gula melaka (or palm sugar)
140g sugar
¾ cup water
Pandan leaves (screwpine leaves, knotted)

Instructions
  1. Place sugar, palm sugar, knotted pandan leaves and water in a pot and bring to a boil, stirring occasionally.
  2. Remove pandan leaves, strain and set aside to cool.
  3. Combine grated white coconut, palm sugar flavoured grated coconut and salt in a shallow bowl. Set aside.
  4. Cut hardened nian gao into thin slices and place on a large, heat-proof plate lined with oiled banana leaf.
  5. Prepare steamer and bring water to boil. Place the plate of sliced nian gao into the steamer. Cover with lid and steam on medium heat for 10 mins.
  6. Remove the soft and melted nian gao from steamer. Using two teaspoons, roll the nian gao piece by piece in the coconut mixture while shaping it to form a ball. To evenly coat the nian gao.
  7. Place the coconut coated nian gao into the prepared casing and serve warm.

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