Nin Koe *

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 ways is to fry it with slices of yam or sweet potato in a batter, as in pisang goreng (Banana Fritter)

Kuih Bakul

250g glutinour rice flour

250ml water

275g granulated sugar

Banana leaves, scalded

Any round tins (recycle empty round fruit cans)

1. Line tin with banana leaves, make sure that the leaves fold over the rim of the tin and secure with a piece of string

2. Put sifted glutinous rice flour in a mixing bowl, add water to form a soft dough. add sugar, mix well until the sugar is completely dissolve.Leave aside to rest for 15 minutes

3. Pour batter into tin (half full). Steam over boiling water for 7-8 hours on medium heat. Replenish water for steaming regularly, with hot boiling water

4. wrap the lid of the steamer with a sufficient big piece of muslin cloth to prevent water from dripping into the cake surface. when cake is done it should turn brown. Leave cake in the tin for a day before taking it out.