My good friend Ieie brought these precious goodies as dessert for our Chinese New Year lunch.
I was absolutely impressed and she was kind enough to share the recipe with us. It's the perfect way to make nin gou (Chinese sweet and sticky cake, which I normally despise) a billion times more delicious.
Sweet, sticky, wonderfully chewy yet soft nin gou, with rich, creamy and slightly savory coconut milk, topped off with super fragrant aroma from pandan leaves and banana leaves. Delicious to the max! I think I ate about 5 packets of this goodness. Yum!
- As much nin gou as desired (hopefully available in Asian/Chinese stores during Chinese new year), cut into 1 cm thick rectangle)
- pandan leaves (2 small piece per serving)
- add a bit of salt into a can/box of coconut milk
- Banana leaves (boiled or submerged into hot water until softened) to wrap, tooth picks to seal
Add one piece of nin gou, 2 pieces of pandan leaves, and a bit of coconut milk into banana leaves, wrap and seal with tooth pick. Steam for 15 minutes, and serve warm.
What else did we have that day? Nothing new and pretty much nothing Chinese. Hahah.
Soto Betawi (Indonesian Creamy Beef Soup), recipe here
Grilled Chicken in Shrimp Sauce (Ayam Panggang Terasi), pretty much the same recipe as this one
This time I managed to photograph the chicken without showing its butt! Major improvement!
And more goodies brought by Ieie...
...these yummy Japanese white chocolate sandwich cookies.
And these delicious Japanese apple juice from Steve.
What a great day of good food!
We also had fun photographing the Chinese New Year fireworks that day.
PS. In Chinese tradition, today is everybody's birthday, so...
HAPPY BIRTHDAY EVERYONE!
Have a fantastic year!