Japanese-style Nian Gao
Ingredients
- 166.7 gRice flour (sifted)
- 100 gBrown sugar (powdered)
- 133.3 mlCoconut milk (well mixed)
- 66.7 mlMineral water (room temperature)
- 0.7 tbspPeanut oil (for the mold)
- 166.7 gGlutinous rice flour (sifted)
Method
A rice cake with a dense, elastic texture and a satisfying chew. Steaming makes the batter smooth and satiny, with a deep sweetness from the brown sugar.
- 1
In a saucepan, heat the coconut milk with the brown sugar and mineral water. Stir until the sugar grains disappear completely. The liquid should be homogeneous but must not boil.
- 2
Mix the rice flour and glutinous rice flour in a mixing bowl. Gradually incorporate the warm liquid while whisking vigorously. The batter should be fluid, without any lumps, and coat the spoon evenly.
- 3
Oil a high-sided mold. Pour in the preparation and place in the steamer. Cover with a cloth to prevent water droplets from falling onto the cake. Steam for about 45 minutes until the dough becomes translucent and firm to the touch.
- 4
Allow to cool completely at room temperature. The cake will firm up as it cools. Unmold and cut into clean slices with a lightly oiled knife to prevent the blade from sticking.
Frequently asked questions
How do you get this dish right?
- The secret is in the resting time: don't try to cut it while hot, it will be too sticky.
- For an interesting crust, you can pan-fry the slices the next day with a little neutral oil.
How long does this dish keep?
Keep for 3 days at room temperature in cling film. Do not refrigerate, as it hardens the dough.
