Chinese new year cake - gateau la cire

Chinese new year cake - gateau la cire

Ingredients:
1 1/2 (325ml) cups water
2 1/2 (625ml) cups dark brown sugar
4 1/2 cups sweet glutinous rice flour
1/2 cup (125ml) vegetable oil

Preparation:
In a small saucepan, bring the sugar and water to a slow boil. When it starts to boil, lower the heat and simmer for about 5 to 6 minutes until all the sugar has dissolved. Allow to cool to a slightly warm temperature.
Add the vegetable oil and mix together thoroughly. Keep a 1/4 cup of the mixture in a separate container.
In a large bowl combine the glutinous rice flour with the oil, water and sugar mixture. Work through the batter well. It will turn very sticky and thick. Spend as much time as possible to knead and work the mixture to a uniform consistency.
Use a 250 mm round tin cake or a round soufflé bowl of similar diameter. Oil the sides of the cake tin or bowl with some vegetable oil. Pour the batter into the cake tin or bowl. With wet fingers press the batter into the cake tin or bowl and dislodge any air pockets. Pour the reserved oil, sugar and water mixture on top.
Steam the cake over high heat for 3-4 hours. Make sure the water does not dry up or overtop the cake tin or bowl.
When the cake is done, remove from the steamer and allow to cool to room temperature. Cover with foil and keep in the refrigerator to allow the cake to harden. Slice into wedges and serve. For those liking a soft texture, microwave for 20 seconds at a time until softened to the desired consistency.
Nian Nian Gao Sheng !