Nian Gao, the glutinous rice cake was one of the best finger food at home. This is the recipe from home, from my mum and also from my mother-in-law, this is the way a true Penang Hokkian lady would fried their Nian Gao. It is one of the taste ingrained since young. The memory of home and the place where I grown-up become very clear. I placed a piece of crispy fried nian gao in my mouth, the sticky gooey filling melted with the taste of sweet potato, always at the risk of burning the tongue. I remember how far we are now, outside my windows, I can see rain falling from the sky.
Recipe from Ah Tze's kitchen play
1 medium size Nian Gao, sliced into 1/2 cm slices.
50g plain flour
a pinch of salt
50ml water, or lesser
sweet potatoes, sliced into 1/2 cm slices.
oil for deep frying
1. Heat oil in wok.
2. Mix the flour and salt, add water and stir into a smooth sticky batter. (gradually add water)
3. Sandwich nian gao into two pieces of sweet potato, dip into the batter and fry over the medium heat until golden brown. (Remember not in high heat to prevent the nian gao from burning and the sweet potato undercook)
4. Test the softness of sweet potato with a chopstick, it should be able to prick through the sweet potato easily. Drain on kitchen paper before serving.
1. slice sweet potato as thin as you can.
2. Heat oil in wok with high heat.
3. Fry nian gao over medium heat.
I used chopstick to test the softness of the sweet potato.
nian gao is definatley one of the best chinese delicacy, so versatile and yet can be eaten in so many ways..yum yum!!ReplyDelete
this is my favorite way to eat nian gao definitely! extremely yummy!ReplyDelete
wow, looks so crispy. I like ;)ReplyDelete
Mouth watering crispy nian gao nice!ReplyDelete
My mom taught me to cook nian gao this way too! very delicious...I like the picture of your boy in the drawer very much:) so cute!ReplyDelete
Lena, steamed nian gao with coconut flakes and a pinch of salt taste good too!ReplyDelete
Jess, haha...we all like deep fried and unhealty food!
Cathy, the outter skin is very crispy and the inner part is soft gooey!
Vivian, you are talented cook, quicky fired some today!
Jeannie, I love that photo very much, he was super mischievous at home...
My mil likes to add sweet potato and yam to her nian gao, I like it too. Last year, I found out that having nian gao with roti prata taste great too so I've been making that now.ReplyDelete
Blessed Homemaker, thanks for dropping by! nian gao with roti prata? what a creative way of eating!ReplyDelete