Friday, February 12, 2016

Fried Nian Gao (炸年糕)

Seriously this is my first attempt of making fried Nian Gao! When my mother was around she would usually fried this for us during the festive period. That was a long time ago when I last tasted this snac, almost forgotten how it should taste like ^0^. So I bought a large sticky rice cake, weighing 800gm, for this Chinese Lunar New Year. With this large sticky rice cake, I managed to make two version of fried Nian Gao, one encased in spring roll and the other coated with egg batter. Which do you prefer?



Sticky Rice Cake, Taro & Purple Sweet Potato


Sticky rice cake sandwiched between slices of taro and sweet potato, this is to be coated with egg batter before deep frying.



Mashed taro & sweet potato spread onto spring roll wrapper and rolled up with a slice of sticky rice cake.





Spring Roll Nian Gao 
Ingredient
  • 300gm taro (wgt after peeling)
  • 200gm purple sweet potato (wgt after peeling)
  • 50gm fresh grated coconut
  • 2 tbsp sugar
  • 1/3 tsp salt
  • 300gm Nian Gao (sticky rice cake), cut into 2" long strips
  • Spring roll wrappers
  • cornstarch water to seal spring roll

Method
  1. Slice taro & sweet potato and steam them separately until soft.
  2. Mash taro & sweet potato while its still hot. 
  3. Add coconut, salt & sugar into the mashed taro and mix till well combined.
  4. Place wrapper onto a flat surface.
  5. Place a tbsp of taro filling and tsp of sweet potato onto wrapper, lightly spread it out.
  6. Place 1 piece of nian gao over and wrap.
  7. Brush edges with cornstarch water before rolling up.
  8. Fry the rolls over medium low heat until golden brown. Cool down slightly before serving.
Note : Unfinished portions can be stored in fridge. Grill in oven on high for 10 mins till crisp and serve!




Fried Nian Gao in Egg Batter
Ingredient
  • 200gm sliced taro (wgt after peeling)
  • 200gm sliced purple sweet potato (wgt after peeling)
  • 250gm Nian Gao, chilled overnight and sliced to fit btw the taro and sweet potato
Batter (mix well till free of lumps)
  • 4 tbsp plain flour
  • 1 tbsp cake flour
  • 1 tbsp rice flour
  • 1/2 tbsp tapioca flour
  • 1 egg, lightly beaten
  • 40ml to 50ml water
  • pinch of salt

Method
  1. Heat up some oil over medium low heat.
  2. Sandwich the nian gao with taro and sweet potato on each side.
  3. Coat the sandwich with batter and gently put into the oil and fry it over low fire until golden brown. Drain on paper towel and cool it down slightly before serving.
Note : Unfinished portions can be stored in fridge. Grill in oven on high for 10 mins till crisp and serve!

Recipe ref : Annielicious Food


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