Steamed Nian Gao (年糕) Kueh

I like to eat Nian Gao especially sandwich in between sweet potato and yam. But I don't feel like making Nian Gao fritter. So the other way of enjoying is to steam and then coat with desiccated coconut! Instead of having only Nian Gao why not invite its' best buddy, sweet potato and yam as well!

Like fritter I used Nian Gao as filling, steam together with sweet potato and yam. Here come the steamed Nian Gao Kueh :D The best to enjoy is serving it as soon as come out from steamer. Can you see the Nian Gao oozing out? Let see how I make it.

Steamed Nian Gao Kueh (年糕)

Ingredients:

(A) sweet potato layer

150g sweet potato 

15g rice flour

15g glutinous rice flour

(B) yam layer

150g yam 

15g rice flour

15g glutinous rice flour
some water (only if too dry)

(C)

150g Nian Gao (年糕) for filling

250g desiccated coconut

Pinch of salt

*steam 10 minutes

Methods:

1. Remove skin, cut sweet potato/ yam into cubes. Arrange in steamer and steam till soft.

2. While sweet potato/ yam still hot, mashed. Add in the rest ingredients and knead to combine form soft dough. 

3. Cut Nian Gao into thin slices. Set aside.

4. Lightly grease 8' round pan. Assemble by scatter yam dough around pan. Lightly press to get even surface. Arrange Nian Gao slices. Then top with sweet potato dough. Cover with cling wrap (heat proof type) and now ready to steam.

5. Bring water to boil, place the pan in steamer and steam at medium heat for 10 minutes. 

6. Serve with steamed desiccated coconut while is hot! Enjoy!