I'm not too sure if "post-festival withdrawal symptoms/blues" are a real thing... But if they were, I'm sure feeling it now.
However, one of the best things about post CNY is that we can now eat the 年糕！
I used to think 年糕 was written as 黏糕, the former literally means "year cake" and the latter "sticky cake". I thought "sticky" made sense as it signifies a complete reunion, that a family and friends stay close and prosper together (this is where the 糕 = 高 part comes into play). My mom told me this year that niangao (年高) implies prosperity for the year as in 年年高升, and not 粘在一起...
In any case, ti kueh (hokkien/teochew name for Kuih Bakul; gosh is this cake complicated or what!) is very versatile and can be made into a savory dish with meat and cabbage or added into soup. It can also serve as a between-meals snack when pan-fried with egg and sweet potatoes and yam, or steamed and coated with coconut. Though I have not tried the savoury versions, the sweet ones are amazing good! (making the steamed ones is super fast and no-frills...)
What?
- Kuih Bakul
- Dessicated coconut
How?
- Cut / slice Kuih Bakul into smaller pieces (roughly 5 x 4 x 2 cm cuboids).
- Steam Kueh Bakul and dessicated coconut for about 10 minutes.
- Coat the Kueh Bakul in coconut. (It will be sticky!) Serve and enjoy!
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