Ingredients
- 250 g glutinous rice flour
- 250 g castor sugar
- 200 ml water
- 50 g pandan leaves cut into small pieces
- 1 red date
- 100 g water chestnuts diced
- banana leaves
- green colouring optional
Instructions
Prepare the batter
- Blend pandan leaves and water in a food processor. Strain the mixture into a large measuring cup to extract 250ml of pandan juice. #Tip: if you need more pandan juice, put the pandan pulp back in a bowl and mix with more water then strain again.
- In the measuring cup, add in the flour and sugar. Whisk till well mixed and smooth.
- Add in the water chestnuts. Stir to distribute evenly. Set aside.
Prepare the baking tin
- Boil the banana leaves for 10 mins, till it softens. Remove from pot, wipe dry.
- Lay 1 banana leaf on the table and place the cake tin in the middle. Wrap the banana leaf around the tin and fold the leaf down in the middle. Repeat 2 more times.
- Place another leaf on top of the tin and cut out out a round shape. Use a cylindrical object to push it into the baking tin and press the leaf in neatly. Repeat 2 more times.
- Use a rubber band to secure the banana leaves around the tin. If not, it will curl up while it’s steaming.
Steam and serve the nian gao
- Pour the batter into the tin and wrap the tin with cling foil.
- Place it in the steamer and steam for 1hr 30 mins.
- Let it cool and garnish with red date.