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Steaming the nian gao is 24 hours.
Another 48 hours is all about preparation such as soak the rice for a night, blend and strain the water away before mixing the dough and knead to the desirable texture, pouring into each individual banana leaves lined tray. After steaming under slow fire for 12 hours, she will stir eve
Using first-grade santan and kampung egg, charcoal-grilled to perfection. It's paper-thin, aromatic and flavourful.
It's a milo tin size.
Keep in cool dry place good up to 3 months.