Glutinous rice cake or kuih bakul is significant to the Chinese community especially during Chinese New Year. It is made out of only three ingredients such as glutinous rice flour, sugar and water. The steps are very easy but it only requires a long time to cook it. For the full recipe to making your own kuih bakul, check out the recipe here.
This kuih can be eaten either as steamed Kuih Bakul or as fried Kuih Bakul, 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 or 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.
Mix desiccated coconut with salt and steam it for 10 minutes. If grated coconut is used, omit the steaming process.
Once 'kuih bakul' softens, coat with the desiccated/grated coconut.