To know why 'kuih bakul' or glutinous rice cakes are significant to Chinese New Year, check out my little write up on it and also consider making your own from scratch. This 'kuih' can be eaten either steamed or fried, whichever takes your fancy.
I really cannot decide because I love both the steamed and fried versions of this amazing 'kuih'. If you love the flavour of the desiccated/freshly grated coconut, then try this recipe. It is very simple and straight forward as it only involves steaming and later coating the 'kuih bakul' 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!
Steamed Glutinous Rice Cake with Coconut is also known as: Steamed Kuih Bakul年糕
Cut 'kuih bakul' into bite-size pieces.
Steam it for 10 minutes along with the desiccated coconut. If grated coconut is used, omit the steaming process.
Once 'kuih bakul' softens, coat with the desiccated/grated coconut.