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

Vietnamese Braised Pork Ribs ~ 越南排骨

These succulent pork ribs are meaty and tender and they go very well with white rice.  They are delicious and finger licking good!


Vietnamese Braised Pork Ribs ~ 越南排骨
Ingredients
1 kg pork ribs2 lemon grass, lightly smashed and finely chopped, about 2 Tbsp1.1/2 Tbsp soy sauce1/2 Tbsp fish sauce1 tsp salt1 Tbsp brown sugar1/2 Tbsp garlic, chopped or grated1 tsp Chinese 5 spice powder1 Tbsp finely chopped gingerMethod Marinate the pork ribs overnight with all the above ingredients.Reserve the marinade. Cook the ribs in a non-stick pan, add in 2 cups water and continue to cook till the ribs are tender and the sauce has been reduced.Fine tune to taste. Dish out.Cook the marinade with a bit of cornflour to thicken.Pour the marinade over the ribs before serving.

Chocolate chip banana bread ~ 香蕉巧克力蛋糕

This is an easy peasy recipe where no mixer is required.  Method is more or less like making muffins.  The texture of this banana loaf is soft, moist and there is a perfect blend between the aromatic bananas and chocolate chips.








Chocolate chip banana bread   ~    香蕉巧克力蛋糕
Ingredients
1/4 cup oil100 gm caster sugar1 tsp lemon/orange zest2 large eggs, lightly beaten1/2 cup choc chips188 gm plain flour1 tsp bicarbonate of soda1/2 tsp salt1 cup (about 300 gm) over-ripe bananas, mashed (about 3)1/2 cup walnuts, coarsely chopped (optional)Extra choc chips to sprinkleMethod Grease and flour a 8.1/2" x 4.1/2" loaf pan.Whisk flour, bicarbonate soda, salt and sugar.  Set aside.Mash the bananas and mix in oil and beaten eggs.Pour the wet ingredients into the flour mixture.Stir in choc chips.  Do not overmix.Spoon batter into the loaf pan.  Level the surface and sprinkle on some choc chips.Bake in a preheated oven @ 180 deg.C for about 45 to 50 mins. Test with a skewer till it comes out cle…

Topo Map Cake ~ 地图蛋糕

I think it is more appropriate to name this cake just as 'Topo map cake' for the layers in this cake really look like a map.  Layering this cake can be quite challenging as a great deal of patience is required.  But patience and endurance do pay and after the cake is baked and once you sliced it up, you'll be so pleased to see the pretty layers and the colour combination.  Not only does it look awesome, the texture is good too, soft and moist.




Topo Map Cake  ~   地图蛋糕 (adapted from 'here')

A)  250 gm salted butter
      100 gm caster sugar
      4 large egg yolks
      200 gm self-raising flour
      60 ml milk
      1 Tbsp matcha powder, sifted
      1 tsp vanilla
      Cocoa powder for dusting
B)  4 large egg whites
      50 gm caster sugar

Method

Beat butter, sugar and vanilla till creamy, add in egg yolks one at a time.Fold in sifted flour alternating with milk till well incorporated.Divide into two portions.  Leave one portion plain but sift in matcha powder into…