A few days ago, I finally tried my hands at making homemade nian gao (年糕)! I love eating nian gao, but I was quite hesistant of buying store bought ones, as I wonder if they would be laden with preservatives and weird ingredients. So I was quite glad at the simple ingredients needed and recipe!
However, it was quite disastrous because I lined the container with banana leaves too thinly, and the mixture sort of leaked out into the container haha.
So anyway, since I have made quite a bit of nian gao, and I happened to see this Mochi Loaf Bread recipe in 1 of my recipe books, I decided to try! So if you have any extra nian gao left from the CNY, do give this a try!
This bread loaf is soft and chewy. The texture can be described as "绵密", and both the husband and myself love it!
Since I've added in the nian gao, I have also decided to reduce the sugar drastically. I wonder if that's the reason that my loaf doesn't have a super brown crust.
So while we "indulge" in our favourite food once in a while, I have also decided to make this a healthier choice by using wholegrain flour, demerara sugar, coconut oil, desiccated coconut topping and also reduced sugar.