Skip to main content
logo
Food Advertising by

Fried 'Nian Gao' ~ Sticky rice cake ~ CNY 2010


'Nian Gao' in Mandarin or 'Nin Ko' in Cantonese is a must-have item during CNY.  This sticky glutinous rice cake is symbolic as it carries a homonym that sounds like 'year~high/tall'.  For business people eating this will link them to prosperity and wealth and working people will look forward to career advancement, promotion.
Slice them up when they're still soft, keep them in containers and they can be stored in the fridge for months.
I normally steam and dip them in freshly grated young coconut mixed with some salt or just fry with beaten egg.  But this time around, I've decided to be a bit more 'challenging' and try out Elin's recipe.  Thanks, Elin of  Elinluv's Tidbits Corner  for sharing!




Nin Ko, yam and sweet potato all sliced up.  Sandwhich a piece of nin ko with a piece of yam and a piece of sweet potato.
Dip it into the batter and fry in the oil, with the piece of yam at the bottom, as it takes a longer time to cook.
Flip it over from time to time.


Crunchy crust and sweet, soft nin ko inside ................. mmmmm



Nin Ko piled up .... 'Po, po, ko sing'..... or 'rising step by step each year'!  Incidentally, today is the last day of the lunar New Year and the first 15th day of the first month which is also referred to as  "Chap Goh Mei'!

Recipe for Fried 'Nin Ko ~ Sticky rice cake

Ingredients
  • 1 big nin ko, cut to 1/4 inch slices
  • 1 yam/taro, cut to 1/4 inch slices
  • 2 sweet potatoes (choose those that are fairly round), cut to 1/4 inch slices
  • Oil for deep frying
For the batter
  • 4 oz rice flour
  • 2 oz plain flour
  • 2 oz cornflour
  • 1 tsp baking powder
  • 200 ml  water (I've omitted the egg)
  • 3/4 tsp salt
Preparation
  1. Remove the banana leaves from the nin ko, cut into 1/4 inch slices, set aside.
  2. Peel, wash the yam and sweet potatoes, cut into 1/4 inch slices, set aside.
  3. Mix thoroughly the various flours together with the baking powder and salt, add in water gradually to form a smooth batter, thick enough to coat the yam and sweet potato.
  4. Let the batter rest for 1/2 an hour.
  5. Meanwhile, in a wok heat up enough oil to deep-fry the nin ko.
  6. Sandwhich a piece of nin ko with a piece of yam and a piece of sweet potato.  Dip this into the batter and with a pair of long chopsticks, lower it into the oil to deep fry, with the piece of yam at the bottom as it takes a longer time to cook.  Flip it over from time to time, fry under slow medium heat, till golden brown. 
  7. Once done, take out and place on kitchen paper towels to absorb the oil.
  8. Serve warm.

Comments

  1. This is what i miss the most about CNY!

    ReplyDelete
  2. Those are such scrumptious cakes with sweet potato inside! A very yummy treat!

    ReplyDelete
  3. This is one of the afternoon snacks my mum had to prepare after CNY. The Niangao sandwiches are really cool!

    ReplyDelete
  4. I like to eat Nian Kao this way, yummy ! I still have few Nian Kao, must cook this way soon.

    ReplyDelete
  5. That's my favourite! I've just made the other day and my girls has been frying it with eggs.

    ReplyDelete
  6. wah..u dare to take up the challenge? hahaha.. i dare not..
    hey, u normally mixed with scraped coconut and fried them? oh, i never tasted them before..

    ReplyDelete
  7. 3 hungry tummies
    Can you buy the nin ko in the Burke St. area?

    5 Star Foodie
    Yes, they're yummy but rather time-consuming!

    Angie, are they available in your area?

    Sonia, think I prefer to eat them just plain fried in beaten egg. This is a bit oily!

    Mary, great that your girls helped you out. Just frying with beaten egg is also very tasty.

    renaclaire, think you got mistaken, either I eat it steamed and mixed with coconut or just fry them with beaten egg. Ya, it's challenging, a lot of work and standing involved, especially now in this steamy hot weather!

    ReplyDelete
  8. I love nian gou fried this way! Could eat a few pieces at one go and frying them is a challenge indeed. Great job!

    ReplyDelete
  9. Jeannie, it's indeed a challenge. Thanks!

    ReplyDelete
  10. These look so delicious! I might have to make a trip to the local Chinatown and see if any of the bakeries sell them.... : )

    ReplyDelete
  11. They look fantastic! Great pictures too! I would love to try these!

    ReplyDelete
  12. Oh these look delicious!! Yum!

    ReplyDelete
  13. Wah! 3 layers? I guess I have to wait till next year now.

    ReplyDelete
  14. penny. I still have some in the fridge. Pity can't pass some to you!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more!



Chicken Floss Cake ~  鸡肉松蛋糕
Ingredients (A)

4 egg yolks40 ml oil50 ml milk65 gm plain flour, siftedChicken flossWhite sesame seedsChopped spring onions (optional)a pinch of salt (B)  4 egg whites        40 gm caster sugar
Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk.Mix in sifted flour till well combined.In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat till stiff peaks form.Fold in 1/3 egg whites into the egg yolk mixtu…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.