Kuih bakul or glutinous rice cake is significant to Chinese New Year. This is a simple way of preparing steamed glutinous rice cake coated with grated or desiccated coconut.
Preparation 5 mins
Cooking 12 mins
Steamed Kuih Bakul, 年糕
|—||coconut (desiccated or grated)|
Nutrition per Serving
Glutinous rice cake or kuih bakul is significant to the Chinese community especially during Chinese New Year. It is made up of three ingredients namely glutinous rice flour, sugar and water. Although the steps are very easy, it requires a long time to cook. For the full recipe to making your own kuih bakul, check out the recipe here.
This kuih can be served either as steamed kuih bakul or fried kuih bakul, whichever takes your fancy. I love both versions of this amazing kuih. If you enjoy the flavour of the desiccated or freshly grated coconut, then try this recipe. It is very simple and straight-forward as it only involves steaming the kuih before coating it with desiccated coconut. Back home, we use freshly grated coconut instead as it is readily available.
You will enjoy this steamed kuih bakul for its sticky softness. Frankly, I had foreign friends giving this kuih a thumbs up.
Steps to Prepare
Step 1 of 3
- kuih bakul
Cut kuih bakul into bite-size pieces.
Step 2 of 3
- coconut (desiccated or grated)
- 1⁄4 tsp salt
Mix desiccated coconut with salt and steam it for 10 minutes. If fresh grated coconut is used, omit the steaming process.
Step 3 of 3
Once kuih bakul softens, coat with the desiccated/grated coconut.
Published: February 1, 2014