I don’t usually have a sweet tooth, but somehow this year I craved for the “nin go” so badly. After getting one from my mother in law, I decided to give it a try and make myself some for the first time. I found a recipe from one of my favorite recipe site and modified it a little bit when I made it. Here’s the recipe:
Prepare cake mould (removable base preferred): I used two 9″ cake pans
- 30 ml oil + a dash to brush cake mould
- 1 egg, whisked
- Use a saucepan to bring 1 cup of water to boil. Add brown sugar and cook until completely dissolved. Stir in coconut milk and oil. Drain syrup through a fine sieve to make the mixture smoother. Let cool.
- Sift glutinous rice flour and wheat starch twice. Add flour bit by bit into syrup, stir constantly and combine well. If you’d like your batter really smooth, drain through a fine sieve once more.
- Transfer batter to 2 greased cake pans. Place in a wok and steam over high heat, covered, for about 60 to 75 minutes. As the cake is very sticky, even if it’s cooked through, it still sticks to your needle/chopstick if you test it. But if you can’t taste any raw flour, it’s done. Make sure to steam the cake for enough time. (Note: Steaming time depends on how big and thick the cake is.)
- Let cool. Refrigerate for at least 3 hours. When the cake is cold, it’s much easier to slice into thick pieces. Coat the sliced cake with whisked egg, fry on medium-low heat until both sides are brown. Serve hot.