Saturday, January 12, 2013

Fried ' Nian Gao '


Chinese New Year celebration is just a month away and clearing the fridge is the No.1 task for me.  I found last year glutinous rice cake/sticky rice cake -  'Nian Gao ' in a container.  To make way for the new batch of glutinous rice cake, I have to use this up .  Imagine this cake has been in the fridge for a year now :p  I decided to make fried  'Nian Gao '  for our afternoon tea.  This goes well with a cup of hot black coffee.   The batter for this sticky cake is just 1/2 cup of plain flour, 1 egg ,  enough water to make a semi thick and smooth batter and some oil for deep frying.  Dip slices of sticky cake/nian gao into batter and deep fried till golden brown.   Wild Boar wants  it a bit chewy instead of the soft and ooey and gooey texture after the deep frying.  For me, I preferred the  'nian gao ' to be soft , ooey and gooey !  So I made both..the chewy one for him and soft ooey gooey ones  for Her :)))


























One item off the fridge drawer :p

Enjoy and have a nice day !


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14 comments:

  1. I too have another piece of nian gau in my fridge! Need to cook that soon!

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    Replies
    1. Yea...coz CNY is coming need to clear off the old ones :)

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  2. i like the soft and gooey ones also!

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    Replies
    1. Men are different from us women :) we like it gooey and sticky :)

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  3. i need to bookmark this...gosh....how come mine one all cair and then not nice one.....

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    Replies
    1. Kathy, if you want it more crispy , you can add a tbsp of rice flour to it and lesser water :)

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  4. Elin, I like this a lot. Nice chewy and gooey!

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  5. Not a fan. I find it hard to swallow...and not crazy about the sweet taste. anyway.

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  6. Hi,

    It looks good. Will definitely try it if I ever get sick of my style of cooking :)

    But just a question though.
    How do you preserve your nian gao?
    I buy them from a market in Kuala Lumpur, Malaysia which is wrapped in banana leaf.

    I buy quite a number of them every year before CNY as I love it very much and since they only sell them at this time of the year, I stock it up.

    Unfortunately mine always gets fungus on it even when I cut them into small pieces and put them in an airtight container in the fridge.

    My way of cooking it is putting my nian gao in a spring roll wrap and fry them.

    Happy New Year in advance!

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    ReplyDelete
  8. I am a big fan of nian gao wrapped and fried with yam and sweet potatoes!

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