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Gula Melaka Kueh Bakul (Nian Gao)
In this recipe, most of the sugar was replaced with gula melaka, which not only gives a unique flavour to this kueh but also a lovely fragrance.
Course: Snack
Cuisine: Peranakan
Author: Shiokman Eddie
  • 3 crushed pandan leaves
  • 380 g gula melaka
  • 120 g sugar
  • 600 ml water
  • 2 Tbsp coconut oil
  • 1/2 tsp salt
  • 600 g glutinous rice flour
  • Banana leaves
  1. Add crushed pandan leaves in a pot of gula melaka, sugar and water
  2. Bring to boil until gula melaka dissolves
  3. Sieve gula melaka syrup into a bowl
  4. Add solidified coconut oil (from the fridge) to gula melaka syrup and mix well until it melts
  5. Set aside gula melaka syrup to cool down
  6. Sieve glutinous rice flour, add salt and mix well
  7. Slowly pour the gula melaka syrup into the bowl of glutinous rice flour and mix well
  8. Sieve the mixture into a bowl
  9. Soften banana leaves by boiling them in hot water
  10. Cut the softened banana leaves and line the inside of each container
  11. Slowly pour the mixture into the containers
  12. Arrange containers in a steamer and steam at low heat for 4 hrs
  13. Top up water when the water level drops in the steamer
  14. Remove the kueh from steamer and set aside to cool down
  15. After the kueh has cooled down, loosen the sides with a spatula
  16. Place a plate over it and turn over to remove the kueh bakul
  17. Cut into small pieces and coat with freshly grated coconut (which has been steamed with salt)