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Family's traditional Pan Fried Nian Gao (Chinese New Year Cake) made with secret ingredient: sweet gooey rice cake with crisp fragrant egg. Pan Fried Nian Gao is an extremely yummy dessert, perfect for Chinese New Year, or anytime around the year. Soft and chewy Nian Gao (sticky rice cake / Kuih Bakul) is first sliced into pieces, then coated with a slightly thick egg batter and pan fried to golden brown perfection. Most people who celebrate Chinese New Year will have leftover nian gao and wondering what they can do with the leftover nian gao. This pan-fried nian gao with egg is an easy recipe that my family loves. Light and airy thin batter coating the outside of nian gao, while soft, chewy and stretchy nian gao on the inside. NIAN GAO WITH EGG RECIPE Labels: chinese new year, Egg chinese, nian gao, pan fried, pan fried egg rice cake, recipe, sticky rice cake, sweet rice cake, 傳統香煎年糕, 年糕 2 comments: Cake Girl June 22, 2014 at 9:12 AM Crispy Deep Fried Nian Gao Sandwiches with Taro & Sweet Potato. Fried Nian Gao fritters is a crispy, sweet and delicious popular snack, enjoyed especially during or right after Chinese New Year. You can fry these Nian Gao on its own or more often than not, deep fry with slices of taro and sweet potato sandwiched between the Nian Gao. Nian Gao (年糕), also called “Nin Go” in Cantonese, is known worldwide as Chinese New Year Rice Cake. Traditionally, it comprises key ingredients like glutinous rice flour, regular rice flour, and brown sugar. They are mixed together and steamed to form a round, sticky and gooey cake with a caramel-like sweetness. This type of rice cake is considered traditional Chinese Nian Gao. The rice cake is steamed, sliced into pieces, dipped in beaten eggs then pan fried on both sides. Fried Nian Gao is so delectable when it's freshly fried! When glutinous rice cake is warm, it starts off ooey gooey them firms up to a mochi-like texture at room temperature. 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 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. They are deliciously crispy on the outside with a soft chewy gooey texture on the inside. The cake is quite delicious when it is still hot but the common way of serving it is sliced and pan-fried. Sometimes the cake is used as a new year decoration and may be kept for a while. Then it will be hardened! Pan-frying will make the cake slices become soft and aroma again. You can pan-fry the Nian Gao slices with just a small amount of oil. The cake is readily available in Chinese markets around this time of year, but you can also easily make it at home. After the cake is finished steaming, it’s soft and chewy. Once it cools and is stored, it will become hard and dense. As a result, it is usually sliced and served either pan fried or dipped in egg batter and deep fried. Nian gao, or Chinese New Year rice cake, is a popular Lunar New Year food to make that represents prosperity. It's needs only 5 ingredients to make and is super tasty pan-fried. In a small saucepan, melt 250g cane sugar, 60g brown sugar in pieces in 1½ cup of cold water slowly over medium heat. Pro Tip #1 – To Speed Up the Process: break down the sugar pieces once the water starts to warm. See FULL RECIPE with INGREDIENT LIST and STEP BY STEP INSTRUCTIONS in link below Fried Nian Gao is an Every year, Mama Lin makes a nian gao (年糕, neen go in Cantonese) for Lunar New Year. The character “年” means “year” and “糕” roughly translates to “cake.” Put together, 年糕 means new year’s cake. In Chinese culture, you eat dishes that carry auspicious meanings during new year celebrations. Dissolve the sugar and salt in boiling water. Add the coconut milk and any flavorings you want, and mix until combined. Then add the rice flour and mix well into a paste. 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. As I mentioned in my Steamed Radish Cake recipe post, the radish cake is considered a Chinese New Year rice cake. The radish has an auspicious nickname and so, it’s customary to have this during Chinese New Year. I posted one of many stories about how the rice cake became a tradition during Chinese New Year in my New Year Rice Cake post. Here Transfer the mixture to the aluminum pans. Fill up to the top. Put 1 aluminum pan with daikon mixture on the steaming rack in the pot or wok. Cover and steam for 60 – 70 minutes over medium-low heat. Aside from kansui, molasses also helps deepen the color. Its thick and dark consistency adds a brown color to the rice cake. Tips to Follow When Making Chinese New Year Rice Cake. Making Chinese New Year rice cake is quite simple since it only requires basic steps, such as mixing and steaming.
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