Nian Gao “Onde-Onde”
Don’t these bite-sized morsels remotely resemble onde-onde (popular Nonya kuih)? They are actually nian gao in disguise. With the leftover nian gao I have from making pan-fried sweet potato nian gao, I decided to try something different from the pan-fried versions I am more familiar with.
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Nian gao becomes soft and sticky after steaming, so you can easily roll them in the grated coconut. Though they are not perfectly shaped or taste like real onde-onde, they do taste good. My family who have a sweet tooth loved this version, but for me, it’s a little too sweet for my liking. If I were to remake this dish, I would buy freshly grated coconut from the market, instead of the packet desiccated ones I picked up from the supermarket which is “stiff” and not as soft as I would like it to be.