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 !
* * *
Can pass some over for supper eh?
ReplyDeleteCheah...:)
DeleteI too have another piece of nian gau in my fridge! Need to cook that soon!
ReplyDeleteYea...coz CNY is coming need to clear off the old ones :)
Deletei like the soft and gooey ones also!
ReplyDeleteMen are different from us women :) we like it gooey and sticky :)
Deletei need to bookmark this...gosh....how come mine one all cair and then not nice one.....
ReplyDeleteKathy, if you want it more crispy , you can add a tbsp of rice flour to it and lesser water :)
DeleteElin, I like this a lot. Nice chewy and gooey!
ReplyDeletePhone Hong...me too :)
ReplyDeleteNot a fan. I find it hard to swallow...and not crazy about the sweet taste. anyway.
ReplyDeleteHi,
ReplyDeleteIt 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!
Hi! I'm Anne of Recipesup.com, on our website you can promote your blog win prizes and cash. I invite you to go and take a look and add your blog. Your blog will be in the top rank of Recipesup blogs.
ReplyDeleteRegards!
I am a big fan of nian gao wrapped and fried with yam and sweet potatoes!
ReplyDelete