Chinese traditional sticky rice cake - Niangao

Sorry Chinese New Year is already finished but I still want to share this recipe with you all, because it is so delicious!

Last time I shared the sticky rice cake/niangao recipe by the baking method, this time is by steaming method!

I really prefer the steaming method, I feel home when I taste it! I miss home :( highly recommend this recipe!

Brown/Cane sugar - you can find it in Chinese supermarket

Ingredients
1cup water

250g brown/cane sugar (you can buy them in Chinese supermarket)

80ml coconut cream
30g vegetable oil

200g glutinous flour
70g wheat flour

When you fry the cake on the pan:
1 whisked egg

Instructions
1. Bring 1cup water to boil in a pot, add brown sugar, let it dissolved 
Note: to prevent water from evaporating, use a lid to cover the pot

2. Add coconut cream and oil, let the mixture cool down
Prepare the steam tool

3. Add in flours and stir well, use a spetula to press the lumps until the mixture becomes smooth

4. Pour the mixture into a round mold (about 5-6 inches)
Steam under medium - high heat for 75mins, if you use a wok or pot to steam the cake, ensure the water won't be all evaporated and become dried!!
Note: It is a bit sticky even the cake is well cooked, so better steam longer time if you are not sure

5. Let the cake cool down, then put it in the fridge for at least several hours - the cake will become hardened and not/less sticky

6. To serve: slice the cake into pieces, coat the pieces with whisked egg, fry at medium or low heat, fry both sides until golden yellow color, the cake should be now hot, soft and chewy!

Enjoy!