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Make our family’s traditional Pan Fried Nian Gao Recipe (New Year Cake) to celebrate Chinese New Year. This smooth and sweet gooey rice cake wrapped with crisp fragrant layer of egg is so delicious to eat! Pan Fried Nian Gao is an extremely yummy dessert, perfect for Chinese New Year. Soft and chewy Nian Gao (sticky rice cake) is first slice into pieces, then coat with a slightly thick egg batter and pan fried to golden brown perfection. Soft and chewy nian gao (sticky rice cake) is coated with a light and airy egg batter and pan-fried to perfection. A great way to use leftover nian gao from Chinese New Year. This quick and easy recipe takes your classic Nian Gao (Chinese New Year rice cake) to another level by adding additional ingredients for extra flavour. It tastes great either as it is or pan-fried. To pan-fry (optional): Heat a thin film of vegetable oil in a nonstick frying pan over medium heat until shimmering. Add a single layer of nian gao slices but do not let them touch. Pan-fry until browned and crisp, 3 to 4 minutes per side. (If desired, dip each slice in beaten egg to completely coat before adding to the pan.) Homemade Nian Gao cake with brown sugar for Chinese New Year. This cake can be pan-fried and get a lovely crispy shell. Fried Nian Gao fritters with yam and sweet potato, a classic favorite for Chinese New Year. Crispy batter with sesame seeds for added crunch! Nian gao, or Chinese New Year rice cake, is one of the most popular food to make for Lunar New Year. It may look plain, but slice it up and pan fry it for a sweet, tasty treat that's crispy on the outside and soft and chewy on the inside. Totally additive! Plus, it needs only 5 ingredients to make. Looking for more LNY recipes? Enjoy the soft chewy rice cake fresh from the steamer or pan fry them for a smoky caramelized coating! Get into the spirit of the Lunar New Year with Aunty’s Smiling Sesame Cookie Balls (笑口棗) and Chinese Almond Cookies (杏仁餅)! Pan-Fried sticky rice cake (Nian Gao) is an extremely yummy dessert, perfect for Chinese New Year. Soft and chewy rice cake is first sliced into pieces, then coated with a slightly thick egg batter and pan-fried to golden brown perfection. The Lunar New Year is this Friday, January 31, 2014. One of the traditional dishes eaten during the New Year for Chinese people is a New Year Cake. It’s a very simple steamed cake, made with glutinous rice flour for a mochi-like chewy texture and sweetened with brown sugar. Steamer VS instant pot method: As I remembered, my uncles and aunts made sweet nian gao for Chinese New Year. They used their hands to mix the glutinous rice flour and sugar into a paste-like texture and pour them into a container with banana leaves, then steaming them over the stove for 1-1.5 hours depending on how deep the pan you use. Chinese New Year is just around the corner and people always ask me for CNY recipes. A really popular and very traditional recipe is for the steamed Chinese Using a toothpick isn't ideal for new year cake as a toothpick can come out clean even if the cake has not quite finished cooking yet. Can I Pan Fry Chinese New Year Cake? Of course! Pan-frying nian gao makes it extra tasty. Cut the cake into 1/2-inch slices and lightly fry it in oil for a few minutes, until the sides begin to blister. Sweet Sticky Rice Chinese New Year Cake, also known as nian gao, is a Chinese New Year (CNY) treat that is first steamed and then pan fried in egg. #Chinesenewyear #newyearcake #dimsum Method:. Use a saucepan to bring 1 cup of water to boil. Add brown sugar and cook until completely dissolved. Stir in coconut cream and oil. Drain syrup through a fine sieve to make the mixture smoother. Lightly grease a 9-inch cake pan (or any 9-inch circular metal pan). My mom usually uses a round pan made of a very thin layer of stainless steel (see photo above, right). Those pans will cook the cake slightly faster because they’re made of a thinner layer of metal. I decided to use a regular cake pan for this because it holds more batter. Nian Gao Recipe Instructions. Prepare two 8-inch round baking pans by brushing the insides with vegetable oil.. Add 2 cups of water and the ginger to a medium-sized pot, bring it a boil, then let it simmer for 10 minutes over low to medium heat with the lid covered. Tikoy (say 'tee-koy') is a steamed Chinese rice cake with brown sugar and molasses. In the Philippines, an entire steamed cake is given as a gift for the Lunar New Year to symbolize prosperity and good luck. We cooked the Tikoy by pan-frying to soften it up. Once pan fried, each warm slice was crisp on the outside while sticky soft inside. The yellow coating of the eggs are close in color to See FULL RECIPE with INGREDIENT LIST and STEP BY STEP INSTRUCTIONS in link below Fried Nian Gao is an
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