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.


Hong’s Stuff said...

Hi Hungry Cow, Sharing with you my Fried Nian Gao

The Hungry Cow said...

dolphing: Hello Dolphing, thanks for sharing. Your nian gao looks really interesting. I could take a bite in that nian gao burger of yours!