Directions

To Cook

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.