Gato lasir, also called Nian Gao (年糕) in Mandarin, is a treat typically made for Chinese New Year in Mauritius and China. It's a staple of Chinese-Mauritian cuisine, a cake with its signature brown hue, crafted from rice flour and sugar cooked using a bain-marie technique.
Ingredients:
For a dozen cakes, you'll need:
- 400 g sugar
- 350 g rice flour
- 300 mL water
- approximately 20 g orange zest
- juice of one whole orange (optional)
- a bit of oil
Preparation:
Begin by caramelizing the sugar in a large saucepan over low heat. Then, gradually incorporate the water (keeping the heat low throughout). In a separate bowl, blend the caramel with the flour. You can strain the mixture to remove any crystallized bits. Stir until the texture is smooth, then add the orange zest.
Pour the mixture into your pre-oiled molds, and cover them with aluminum foil. Cook them on low heat using a bain-marie for 2 to 4 hours (depending on the size of your cakes!), then allow them to cool before indulging!
Gato lasir firm up with time and are typically at their best after about two days. If they become too firm over time, simply reheat them using a bain-marie, steamer, or microwave.
Kung Shee Fat Choy!
