Don’t these bite-sized morsels remotely resemble onde-onde (popular Nonya kuih)? They are actually nian gao in disguise. With the leftover nian gao I have from making pan-fried sweet potato nian gao, I decided to try something different from the pan-fried versions I am more familiar with.
Nian gao becomes soft and sticky after steaming, so you can easily roll them in the grated coconut. Though they are not perfectly shaped or taste like real onde-onde, they do taste good. My family who have a sweet tooth loved this version, but for me, it’s a little too sweet for my liking. If I were to remake this dish, I would buy freshly grated coconut from the market, instead of the packet desiccated ones I picked up from the supermarket which is “stiff” and not as soft as I would like it to be.
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|Scatter a 1-cm layer of grated coconut on a plate with a pinch of salt. Toss to coat evenly. Arrange cubed nian gao one layer on top of grated coconut without overlapping.|
|Steam at high heat for about 8 minutes. Using a pair of kitchen tongs, roll each cube in the grated coconut.|
"Nian Gao" or Chinese New Year Cake is an auspicious festive food. The Chinese word “nian gao” 年糕 sounds like “higher year” so it signifies greater success in the coming year. The stickiness also represents family togetherness and closeness. Serve this snack with Chinese tea to aid digestion as nian gao is sticky and filling.
Prep Time: 5 mins
Cook Time: 6 mins