Longan Tea, Fatt Gao (Nian Gao) Toast with Kaya & Vanilla Sauce


Serves 10
Longan tea

    1 litre water
    200g sugar
    3 stalks pandan leaves
    200g dried longan
    100g barley
    8 red dates
    Rock sugar, to taste
1. Boil all the ingredients together for 10 minutes. Strain.
2. Serve chilled or warm.

Fatt gao (Nian gao)

    350g Hong Kong flour
    1 tsp baking powder
    3 eggs
    185g sugar
    2 tsp SP or ovalette (this emulsifier can be bought from bakeries)
    2 oranges, juice extracted
    170ml water
    5 tsp ready-made kaya (can be purchased from any confectionery shop)
Egg mixture
    4 eggs
    100ml milk
    50g sugar
Vanilla sauce
    500ml milk
    500ml cream
    200g sugar
    1 vanilla pod
    12 yolks, beaten
1. To make the fatt gao, mix all the ingredients together and whip with a balloon whisk until fluffy. Pour into a rectangular tin mould lined with silicon paper. Steam for 25 minutes over high heat.

2. When ready, slice the fatt gao thinly. Mix the eggs, milk and sugar in a bowl. Heat two tablespoons oil in a pan, then dip the fatt gao into the egg mixture and pan fry all the slices.

3. To make the vanilla sauce, bring the milk, cream, sugar and vanilla pod to a boil.

4. Place the beaten yolks into a whisking bowl. Pour the vanilla mixture into the egg yolks and whisk everything. Strain and set aside.

To assemble
Place the longan tea in a small glass. Wrap the pandan leaf loosely around fatt gao toast and drizzle kaya on the side.


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