Skip to main content

Fried 'Nian Gao' ~ Revisited ~ CNY 2011



'Nian Gao' is a very auspicious item and a must-have during CNY.  Each year, we eat this sticky rice cake as it's symbolic ......'Nin Ko' in Cantonese which literally sounds like 'every year rising or prosper'!  Now tell me, who doesn't wish for achievement and promotion  in their career, prosperity in business, good luck, wealth and excellent health to usher in the New Year?  It's a unanimous Yes, we all do ............







Once the batter can coat the back of the spoon, then it's of the right consistency.








There are other ways of eating this Nin Ko.  You can just steam it till soft, make into small balls and roll them in fresh young coconut mixed with a pinch of salt.  But I chose to reprise this post, that is  to deep-fry them as I adopted the batter recipe from my  Prawn Fritters  post.  I like this as the 'crust' stays crunchy and crispy over a longer period of time.  The orange coloured sweet potatoes make them look more yummy  ......mmmm!

Ingredients
  • 1 Big Nin Ko - cut into 1/4 inch thickness
  • 3 pieces sweet potatoes  - cut into 1/4 inch thickness
Batter
  • 2 oz Self-raising flour
  • 1 oz Cornflour
  • 1 Tbsp Rice flour
  • 1/2  tsp Baking powder
  • 1/2  tsp salt
  • 100 ml water
  • 1.1/2  Tbsp oil
Method
  1. Mix all the flours and salt together thoroughly
  2. Gradually pour in the water and mix to a smooth batter.  If the batter can coat the back of the metal spoon, then it's of the right consistency.
  3. Add in the oil and mix well.  Let batter sit for 30 mins.
  4. Meanwhile, heat up enough oil in a wok, put droplets of batter into the oil and if they sizzle, then the oil is ready.  Lower to medium heat.
  5. Sandwhich a piece of  Nin Ko with 2 pieces of sweet potatoes, coat with the batter and gently with the spoon and a pair of long chopsticks, lower the sandwhich into the oil.
  6. Deep fry and flip over from side to side till the sandwhich is golden  brown.
  7. Take out, drain and place them on kitchen absorbent paper to absorb the oil.
  8. Serve warm.


I'm sending this post to  Muhibbah Malaysian Monday.  Do check it out  'here'!
Labels:

Comments

  1. j3ss kitch3nFebruary 14, 2011 at 10:25 AM

    this is my favorite!! i can finish the whole plate by myself! haha! very beautifully done Cheah!

    ReplyDelete
  2. penny aka jeroxieFebruary 14, 2011 at 12:13 PM

    We have no nin gao yet this year. :(

    ReplyDelete
  3. EdithFebruary 14, 2011 at 12:35 PM

    I love fried Nin Ko. In Singapore, it is hard to get a good one. What I was told worthy to eat is only ONE shop selling it and it is a long q to buy.

    ReplyDelete
  4. My Little SpaceFebruary 14, 2011 at 1:29 PM

    This year my mom forgotten give me a 'nian gao', eatable ones. I only buy those at the supermarket for praying, had never eat them before. Probably, check out my in-laws' place if they've the leftover. They don't eat much. Another few more days to go before the end of New Year days. Enjoy & have a lovely day.
    Cheers, Kristy

    ReplyDelete
  5. JeannieFebruary 14, 2011 at 5:18 PM

    My favorite way of eating nian gao too, I sometimes sandwich the nian gaou with a piece of yam and a piece of sweet potato...delicious!

    ReplyDelete
  6. Angie's RecipesFebruary 14, 2011 at 7:45 PM

    Yummy! I don't make them this year...now I kinda miss it.

    ReplyDelete
  7. shazFebruary 14, 2011 at 8:09 PM

    Mmm, my favourite way to eat Nin Ko. Didn't go look for any this year and too busy to make some. Ah well, never mind. Wishing you and your family a very happy and prosperous year of the tiger Aunty Cheah.

    ReplyDelete
  8. Sonia ~ Nasi Lemak LoverFebruary 14, 2011 at 8:32 PM

    I still prefer this traditional way of fried nian ngo. Your intact look really crispy and good. Happy Valentine to you!
    For me , today is a normal day,hehehe.

    ReplyDelete
  9. Sharon @ Fun and LifeFebruary 14, 2011 at 11:13 PM

    Nian gao is truly my favourite! I love it simply fried in egg. But not too much egg. Just till it's crispy brown on the outside and soft on the inside. My mom loves it with the sweet potato but I only take it plain. Yours look delicious though! Will have to try it with batter one day :D

    ReplyDelete
  10. ElinFebruary 14, 2011 at 11:19 PM

    Drooling over your nian gao . Mine still sitting in the fridge :) Have to fry them soon :)

    ReplyDelete
  11. tigerfishFebruary 15, 2011 at 6:05 AM

    I did not have any Nian Gao this year.....:(

    ReplyDelete
  12. BakericiousFebruary 15, 2011 at 2:50 PM

    my mum and mil also will fried nian gao every yr, I dun really like it cos too sweet :P

    ReplyDelete
  13. Sokehah cheahFebruary 15, 2011 at 11:35 PM

    j3ss kitch3n
    Thank you, but I can't settle for more than 3, very filling!

    Penny
    So sorry to hear that. My girl bought 1 from China town.

    Edith
    Oh really, in Ipoh we can get fried nin ko whole year round, from some stalls selling the 'yau char kwai' and 'ham chin peng'.

    Kristy
    Those from the supermarkets, best not to eat them, think they put in lots of preservatives. Price has increased for the nin ko this year.

    Jeannie
    Yes I like it with yam and potato too but need to get yam that's 'creamy' and not 'crunchy'.

    Angie
    Oh, so you DIY nin ko? I know MaryMoh does it too.

    Shaz
    If you don't see it you won't miss it. Happy New Year to you and your loved ones too!

    ReplyDelete
  14. Sokehah cheahFebruary 16, 2011 at 9:28 PM

    Sonia
    Thank you, it's crispy.

    Sharon
    Yes, sweet potato is one of your mum's favourite. She can make good nin ko too. Sometimes when I'm lazy I fry with egg too.

    Elin
    They keep well in the fridge. You can wait till your piggies come back for short hols, then fry for them.

    tigerfish
    Oh, what a pity you'r so faraway!

    Jess
    You're lucky that you don't need to stand the heat and get to enjoy them!

    ReplyDelete
  15. AnonymousApril 20, 2013 at 10:01 AM

    Hi, Are in able to provide the flour in gm instead of oz? Thank you.

    ReplyDelete
    Replies
    1. Sokehah cheahApril 21, 2013 at 11:48 PM

      You can check out the Conversion Calculator at the bottom left corner of the page. Thank you.

      Delete

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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Pumpkin Carrot Cake

I have never tried baking cakes with raw pumpkin and was glad when Amy Beh shared a recipe for Pumpkin Carrot Cake.  The moist cake tasted good, the sweet pumpkin blended well with the slightly sourish cranberries.  I have reduced the sugar somewhat and tweaked the method too.  I'll be baking this again for the Chinese New Year.  This cake was an instant hit with my family ....... Try it!
25 comments
Read on for the Recipe

Kuih Bangkit ~ CNY 2010

I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to  bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out.  These cookies are not too sweet,  with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy.  They do keep well if they're thoroughly baked and they melt in the mouth!
45 comments
Read on for the Recipe