1Cut nian gao into cubes, about 7 g per cube.
2Skin purple sweet potato and boil till soft before mashing into a paste. (to make it faster, blend in a blender 1 min)
3Wrap nian gao cubes in purple sweet potato paste.
4Steam in oven for 5 mins.
5Remove from oven and coat with fresh shredded coconut immediately.
Recipe: Chef Daniel Tay/Old Seng Choong