Wednesday, February 21, 2007
Easy-Peasy Pan-Fried Nian Gao
Another CNY favourite of mine is Nian Gao (new year cake). Traditionally made of a brown sugar and glutinous rice mixture and steamed in a banana leave-based mold, it can be eaten steamed and topped with grated coconut or coated in a batter and pan-fried.
I prefer the latter. When pan-fried, Nian Gao has a crispy outer coat and a gooey inner core. I can eat a whole lot in one sitting. And so can a few of my relatives who also like the cake.
With basic ingredients like a bit of flour, water and an egg, a simple batter can be whipped up in a minute. Here's how.
1) Nian Gao
2) One cup Flour
3) Halve cup Water
4) One Egg
1) Add the flour to a bowl and create a well.
2) Pour water into the well gradually and mix.
3) When a consistant mixture has been formed, crack an egg in and mix.
4) Coat the slices of Nian Gao with the batter and pan-fry til golden brown.
So surprise your family with a plate of these yummy once-a-year treat!
Chew On This: If the Nian Gao is soft and difficult to slice, either sun it or place it in the fridge to harden it.