1Add brown sugar and water in a pot over low heat to melt sugar. Remove from heat and set aside.
2Mix ingredients in flour mixture well.
3Add coconut milk into mixture in a steady stream. Stir well.
4Add prepared melted sugar, food colouring and peanuts. Mix well.
5Pour prepared mixture into moulds. Steam nian gao for one hour.
6Remove moulds. When cooled, remove nian gao.
7Mix tempura batter ingredients to a smooth consistency. Dip sliced nian gao in batter, then deep-fry till golden brown. Serve hot.
Photos: Andy Wong (Rave Photography)