A friend of mine May (DH Literatuurwijk) told me it was a long time ago since she last ate the Nian Gao/ Nin Ko. Nian Gao is prepared from glutinous rice ground into paste and sweetened with brown sugar. This paste is then poured into banana leaf molds and steamed. Once settled it becomes extremely sticky and stretchy. Usually people eat it panfried after coating it withs a batter of flour and eggs. Sometimes sandwich between taro or yam or sweet potatoes.
I was telling my mum this story who in turn searched everywhere in Malaysia for it. Then she asked my brother who coincidently is visiting me to give it to me. He then asked his wife to carry it in her luggage for me. I told this story to my friend CL ( DH Hoorn ). Soon she sent me a link to me- Quay Po Cooks.
I was awed at what I saw and bravely vowed to make it in Quay Po Cooks blog. She was kind enough to write to me and encouraged me to do so. I was looking for the ingredient but dissappointed to find the quality of yams and desiccated coconut here. So I decided to opt ingredients that I could not find. So after this long winded journey, here it is.
It was just the pastry and nian gao itself. I tried some with apples and surprising it was okay. After all I did make it happen, okay , maybe half way there.