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| Nin Koe |
250ml water
275g granulated sugar
banana leaves, scalded
Any round tins (recycle empty fruit cans)
Line tine with banana leaves, make sure that the leaves fold over the rim of the tin and secure with apiece of string. Put sifted glutinous rice flour in a mixing bowl, add water to form a soft dough. Add sugar and mix well until the sugar is completely dissolved. Leave aside to rest for 15 minutes.
Pour batter into tin (half full). Steam over boiling water for 7-8 hours on medium heat. Replenish water for steaming reguarly, wit hot boiling water. Wrap the lid of the steamer with a sufficiently big piece of muslin cloth to prevent water from dripping onto the cake surface. When cake is done should turn brown. Leave cake in the tin for a day before taking it out.
Note
This is a traditional Chinese new year delicacy. It will keep for an indefinite period if sliced and then dried in the sun. There are two good ways of serving it. One, steam and roll it in white grated coconut, seasoned with a pinch of salt. The other way is to fry it with slices of yam or sweet potato in a batter, as in pisang goreng.
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