Our quick version of "Gato lacire"

Gato lacire (literally translates to "wax cake" in Mauritian Creole) is an orange-flavoured festive cake prepared during Chinese New Year. Growing up in Mauritius, it was our yearly family tradition to share cakes with classmates, colleagues and family. I remember getting excited to bring "gato l'annee sinois" to school - that my parents lovingly packed for us to share with teachers and friends. We'd also eat them later together during our family CNY dinner. So basically our mouths would be sticky and we'd be chewing all day haha.

What is Gato lacire? It is commonly known as Nian Gao, meaning "higher year"! It symbolises growing taller, achieving higher and wishing an even more prosperous year ahead. Traditionally they are steamed for 8-9 hours to reach the optimum taste and colour, but... I'm not patient enough, so here's a shortcut recipe, but it is as delicious! 

INgredients

Batter

• 100g brown sugar
• 250g white sugar
• 350g glutinous rice flour
• 300mL water
• 50mL orange juice (about half an orange)
• Orange zest

Equipment

• Vegetable oil for greasing
• Ramekins
• Oven bags
• Elastic bands
• Strainer

This should give you 8 - 10 mini gato lacire (we are using  8.5cm diameter ramekins) or 2 - 3 large ones (using a 5" tin).

Instructions

1. In a large pot, add in the white and brown sugar and allow it to caramelise on low heat.

2. It will quickly start to darken in colour. Move to the next step as soon as it reaches your ideal tint. I like to take it a bit further to an almost bitter caramel :D

3. [CAREFUL with this step. There will be lots of hot steam produced, work at a safe distance from the pan.]

Slowly add in the water and whisk to incorporate (still on low heat). If the steam got you back off and you missed some whisking action (like me here), you might end up with some crystallised caramel. But don't freak out, we'll be straining them anyway :)

4. In a large mixing bowl, add the glutinous flour. Using a strainer, add the caramel mixture to it.

5. Whisk well until homogenous. Then add the orange zest. 

6. You will end up with a smooth and silky mixture, ready to be poured. [If somehow yours didn't end up silky and you can't see your reflection on it, it's no biggie, just strain it again!] Voila, now smile at your reflection :D

7. Oil your ramekins and then cut a heatproof plastic (we are using clear oven bags) to wrap your ramekins, tying any loose ends with the help of an elastic band if necessary.

8. Pour the mixture into your ramekins and cover the ramekins with some aluminium foil.

9. Place them in the steamer and leave them to steam for 2 hours. (If you're using larger bowls, steam for 3 hours)

Don't forget to refill the water in the steamer, usually after 1 hour of steaming.

Alternative: Cook in pressure cooker if you're really impatient, you will get similar results!

Allow to cool as the gato lacire will be very soft when still warm. Once completely cooled, remove from ramekins, dab some oil on top to keep the top clean and shiny. They will harden over time and are usually best to consume after 2 days where the consistency is firm enough to cut a nice slice. If keeping for longer, refrigerate it. If you find it too hard after a while, simply steam it again, or microwave it. ENJOY! And Kung Shee Fat Choy!