Wednesday, January 25, 2012

Fried Nian Gao with Crispy Batter

3 comments:
 
Pan-fried nian gao
Are you eating this today? If you have leftover or hardened nian gao (glutinous rice cake), as we often do after Chinese New Year, there's no better way to revive them than giving them a coat of batter and frying them up! A crispy coat on the outside, and gooey sweetness on the inside. Best way to have nian gao, I say!

It's just a simple coat of batter, but I never realised there were so many variations! I found one post that tested 5 different batter recipes.

I just used this:

  • 40-50g flour (all-purpose should be fine, I just used cake flour since I had some open)
  • 1 egg
  • half teaspoon baking powder (this makes it extra crispy!)
  • half teaspoon salt (optional)
  • 2 ice cubes (stir until almost melted, but make sure batter remains cold)


So it's a bit like a tempura batter. Stays crispy for a bit longer after frying too.

Crispy on the outside, gooey sweet on the inside

Here's wishing everyone 年年有余! May you all have abundance year after year.

3 comments:

  1. If you add a slice of yam, the bang index goes up throu the roof.

    ReplyDelete
  2. i preferred with one piece of nian gao in between 2 pieces of sweet potato! :)

    ReplyDelete
  3. I prefer one piece of nian gao in between 1piece of sweet potato n 1 piece of yam

    ReplyDelete

 
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