Nian Gao with Coconut Milk

  • 300g (10½ oz) glutinous rice flour
  • 75g (2½ oz) gluten-free wheat starch 
  • 250g (8¾ oz) black/brown sugar (choose the sugar based on an aroma that you like or create a caramel base)
  • 250ml (1 cup) water
  • 250ml (1 cup) coconut milk
  • 1½ tsp ginger juice 

  1. Boil sugar with water until sugar dissolves or prepare a Caramel sauce base. Cool. Stir in coconut milk and ginger juice.
  2. Pour the new mixture into sieved rice flour with wheat starch. Mix well to blend completely. Strain the mixture.
  3. Pour the mixture into banana leaf lined small tins or soufflé dishes, cover with aluminium foil and steam for  60 minutes.