Kuih Bakul (Malaysian Sweet Browned Rice Cake)

Kuih bakul is a steamed sticky rice cake that is cooked for so long that it browns and develops a nutty flavor from the maillard reaction. It is the Malaysian equivalent of the Cantonese nian gao.

480 min

Ingredients

• 250 g sticky/glutinous rice flour, sifted
• 250 ml water
• 280 g white granulated sugar

Steps

1. Line each tin with banana leaves, making sure they overlap each other and extend well above the rim of the tin.
2. Fold the banana leaves back down so that they are folded over the outside rim of the tin. Tie a piece of twine around the circumference of the tin to secure the folded leaves in place.
3. Gradually mix the water into the rice flour until smooth and well combined.
4. Stir in the sugar until completely dissolved. Let rest for 15 minutes.
5. Stir the mixture, and divide it evenly between the prepared tins.
6. Bring a few inches of water to boil in the bottom of a steamer.
7. Place the filled tins in the steamer. Wrap the lid in a cloth to prevent condensation dripping, and cover the steamer.
8. Steam for 7–8 hours, topping up the steamer with additional boiling water as needed. When the cake is cooked, it should be browned.
9. Remove the tins from the steamer, and let them cool and rest overnight.
10. Untie the twine, and unmold the cakes.
11. If desired, use scissors to trim the excess banana leaves flush with the top of the cake.

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Adapted from “Kuih Bakul (Malaysian Sweet Browned Rice Cake)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.