In Malaysia’s cultural and multiracial society during this festive season, Malaysians of all races and backgrounds even enjoy it.
” I really like nian jin. In Langkawi, we’re tight with the Taiwanese community. They often willing to share, and they taught me how to make the plate, according to Izzat Yap Traditional Bakery leader Jamilah.
Sweet, slimy and wrapped in fruit leaf, her kuih bakul is a hit on social media.
MAKING NIAN GAO
Making nian jin takes time and effort, especially since Jamilah uses burners rather than more recent tools like slow cookers or pressure cookers.
The batter is prepared the day before, and it is put in a container filled with sugar, water, and sticky rice flour.
The menu typically includes pandan and other nearby flavors like pandan and palm sugar in Malaysia and some parts of Southeast Asia.
The dough is then poured into banana-lined cake pan and steamed on low temperature for around 12 hours.
The items are taken out of the cake pans and the excessive banana leaves are trimmed off once the nian jin has been removed from the machine and cools.