Steamed 'Nian Gao'

Recipe adopted from chowhound.com

Makes: 8 servings

Ingredients:

• 2 cups water, plus more for steaming
• 3 cups Organic Traditions Coconut Palm Sugar
• 3 cups glutinous rice flour
• 2 tbsp olive oil or coconut oil plus more for coating a 9-inch cake pan
• 2 tsp almond extract
• 10 dried organic jujubes (pitted)
• ½ tsp sesame seeds (optional for garnish)

Method:

1. Dissolve the water and coconut sugar on medium heat in a saucepan. 
2. Coat a 9-inch round cake pan with the oil and prepare a wok with water and a steamer.
3. In a mixer, gently mix together the glutinious rice flour and water-sugar mixture until smooth. You can do this by hand too and take it as a nice workout for your biceps =)
4. Gently mix in the oil mixture until well incorporated. And then add the almond extract and mix again.
5. Pour into the cake pan and place into the steamer. Lightly cover the steamer either with foil or with a cover but don’t cover it directly.
6. Steam on low to medium heat until firm, about 3 hours. Be sure to check the wok and replenish with water when needed.
7. While the cake is warm, garnish with jujubes and sesame seeds.
8. Let it cool on a rack before serving. 

Related Products: 

• Organic Traditions Coconut Palm Sugar
• Organic Traditions Jujubes
• Organic Traditions Sesame Seeds
• Bali Sun Coconut Oil