So… I bought one big nian gao (Indonesian: kue keranjang) for this past Chinese New Year, just because it is the thing to do, hehe. Then I stored it away in the fridge and totally forgot about it until I was rummaging for something else, and found the lost nian gao, haha. Good thing nian gao can last for a long time if you store them in the fridge, I would say up to 6 months, so I get to eat some nian gao a month after Chinese New Year, lol 😀
There are two ways to prepare nian gao, steaming and frying. Steaming is the simplest way to enjoy nian gao. Nian gao is made with glutinous rice (or sticky rice as some would call it) and is super sticky when fresh. So even if you have a freshly made nian gao that is still soft, I would highly recommend put it in the fridge until hardened so you can cut it easily. So, here is my super simple steamed nian gao recipe.♥
- ½ nian gao (200 gram), cut into bite size pieces
- 4 tablespoon sesame seeds, toasted
- Prepare a steamer.
- Oil the plate/bowl that is to be used for steaming the nian gao, then place the nian gao in the plate/bowl. Steam for 10 to 15 minutes until softened.
- Use a pair of chopstick, pick up the nian gao pieces (yup, these will be sticky), one at a time, and roll in toasted sesame seeds. Serve immediately.