This is another classic way of eating Nian Gao, or Tnee Kueh, or New Year Cake. As kids we eat Nian Gao this way when it is freshly steamed or a day or two after making it. The cake takes some time to harden. So we would eat it this way by dipping a pair of chopsticks into the cake and twirl it so that it sticks to the tip of the chopsticks and then coat it with coconut.
This is what we do when we have Nian Gao with coconut.
(Note that I have not given the quantities or amount of ingredients. You can make as much or as little as you wish. I usually steam just about 1/8 of a Nian Gao.)
Time: 20 minutes
I piece Nian Gao
Desicated or fresh Coconut.
- Cut the Nian Gao into small pieces.
- If you are using home-made Nian Gao, you might need to soak it first in cold water and remove the banana leaf lining or the grease-proof paper. Give it a good scrub and drain. Then cut it into thin slices or little pieces about 1cm x1cmx3cm or there about. (This time I only cut out the round bits and left a square Nian Gao so that I can get a rectangular shape for my next cooking session – which is to fry it with yam and sweet potato. I have shared this recipe earlier. Click here for the recipe.)
- Heat a steamer.
- Lightly grease a heat proof plate ( aluminium is fine) with some cooking oil and arrange the Nian Gao pieces making sure to leave room for the Nian Gao to soften.
- Place the Nian Gao in the steamer and steam for about 10 minutes, or until it is soft.
- In the meantime, mix some coconut ( about ¼ cup) with some salt.
- When the Nian Gao is soft, remove from the steamer. Pick the pieces with a pair of chopsticks and roll it in the coconut.
- Remove and place on a serving plate.
- Repeat until all is done.
- Serve hot or warm.