Skip to main content

'Nian Gao' sweet potato parcels ~ CNY 2012


'Nian Gao' ~ the sticky glutinous rice cake is regarded as an auspicious item during the Chinese New Year as its round shape signifies family reunion and harmony and its sweetness symbolises a rich, sweet life.  'Nian' sounds similar to 'year' and 'Gao' is 'high' in Chinese, thus Nian Gao implies promotion and prosperity year after year.  Hence it's a common practice that these glutinous rice cakes are piled up on the altar as an offering to the Gods with a wish for abundance in all aspects for the coming year!



    










These 'Nian Gao' parcels are simply delicious and extremely yummy, more so served with a steaming pot of Chinese Pu-er.

Recipe for 'Nian Gao' sweet potato parcels ~ CNY 2012

Ingredients    (Makes 25)

  • 550 gm (nett wt.) sweet potatoes, steamed and mashed
  • 350 gm Nian Gao, cut into 1/2 inch strips
  • 1/2  tsp salt
  • Popiah/spring roll skin wrapper (4 inch x 4 inch square)
  • Egg white slightly beaten
  • Oil for deep frying
Method
  1. Steam the sweet potatoes, peel, mix in salt and mash till fine.  Keep aside.
  2. Cut up the Nian Gao into strips about 1/2 inch width.
  3. Place a sheet of spring roll skin diagonally onto a work surface, spoon a dessertspoon of mashed potato, roughly make into a ball and place onto the lower end of the spring roll skin.
  4. Put a strip of Nian Gao on the sweet potato paste.
  5. Brush egg white round the 4 edges of the spring roll skin.
  6. Roll up, fold in both sides, roll up like a parcel.  Seal tightly at the end.
  7. Heat up oil in a wok and once it's hot, lower heat and put in the parcels, sealed side down, a few at a time for even browning.
  8. Remove from wok, put on kitchen absorbent paper to cool.
  9. Serve warm.  

Today, being the 15th day or the last day of the Chinese Lunar New Year
I wish everyone
 Happy Chap Goh Meh!

Related Posts
Fried 'Nian Gao' ~ sticky rice cake ~ CNY 2010
Fried 'Nian Gao' ~ Revisited ~ CNY 2011

You may also like to view other Nian Gao recipes at :-
Elinluv's sweet delights
Table for 2 or more
Anncoojournal.com

 I'm submitting this post to  Malaysian Muhibbah Monday.  Do check it out 'Here'.


Labels:

Comments

  1. ann lowFebruary 6, 2012 at 5:26 PM

    Cheah,
    Thanks for the mention :)
    Next year I must try your method as my family loves sweet potatoes. I like the pictures with the melted nian gao oozing out.... so yummy!

    ReplyDelete
    Replies
    1. Sokehah cheahFebruary 7, 2012 at 6:22 PM

      You're more than welcome, Ann. Think your family members will enjoy this.

      Delete
  2. My Little SpaceFebruary 6, 2012 at 7:28 PM

    Whoa, love to see those melting moment of nian gao. Never failed making me salivate.lol! haha....
    Happy Yuen Xiao Jie to you & your family too, Cheah.
    Enjoy & have fun.
    Cheers
    Kristy

    ReplyDelete
  3. lenaFebruary 6, 2012 at 9:35 PM

    hi cheah, another fabulous idea of a nian gao snack! the filling looks very nice! Happy chap goh mei to you!!

    ReplyDelete
  4. WendyinKK February 6, 2012 at 10:58 PM

    Love the purple colour contrast with niangao.

    ReplyDelete
  5. Angie's RecipesFebruary 7, 2012 at 3:55 AM

    I am drooling....love the purple potato here.
    Happy Lantern Festival!

    ReplyDelete
    Replies
    1. Sokehah cheahFebruary 7, 2012 at 6:28 PM

      Ha, ha, Angie, it's not the Lantern festival yet, only Yuen Siu jie, 15th and last day of the Lunar Chinese New Year.

      Delete
  6. UnknownFebruary 7, 2012 at 10:35 AM

    Thanks for the steps by steps photos. I like the bright purple colour of the sweet potatoes.
    I have an award for you. Please claim it at my blog.

    ReplyDelete
    Replies
    1. Sokehah cheahFebruary 7, 2012 at 6:29 PM

      You're most welcome. Thanks for the award, and I've also received it from Yummylittlecooks.

      Delete
  7. ElinFebruary 8, 2012 at 12:01 PM

    Cheah...this is so delicious and now looking at them makes me drool:) Thanks for the mention :) How are you keeping? Hope to have lunch together one day soon :)

    ReplyDelete
    Replies
    1. Sokehah cheahFebruary 9, 2012 at 4:44 PM

      You're most welcome, Momsie. I'm fine, now can relax a bit after all the hustle and bustle during CNY.

      Delete
  8. AliceFebruary 8, 2012 at 12:03 PM

    this must tastes super yummy! :)
    Cheah, I have some awards for u at my blog
    pls drop by whenever u can :)
    http://iloveicookibake.blogspot.com/2012/02/awards.html

    ReplyDelete
  9. DmarieFebruary 9, 2012 at 7:58 AM

    tho' I've never come across that nian gao ingredient here in western Kentucky, I am definitely gonna make a variation of this to use up some sweet potatoes. thanks for the idea!!

    ReplyDelete
    Replies
    1. Sokehah cheahFebruary 9, 2012 at 4:48 PM

      You can watch on You-tube how this nian gao is made.

      Delete
  10. Sonia ~ Nasi Lemak LoverFebruary 9, 2012 at 5:53 PM

    I saw Wendy prepared a similar nian gao but her one with taro instead of sweet potato.My kids will prefer sweet potato version, will make for them soon.

    ReplyDelete
    Replies
    1. Sokehah cheahFebruary 10, 2012 at 1:17 AM

      Yes, I saw it too. I've mentioned it in my post. Hers was with taro and coconut.

      Delete
  11. Nippon NinJanuary 16, 2014 at 1:50 PM

    Fantastic color! So interesting even though I don't know what nian gao is. I'm going to look for it at Asian market for sure.

    ReplyDelete
  12. jacquelineJanuary 23, 2017 at 11:59 AM

    Looks yummilicious, dear friend!

    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

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for those who love durian. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till
Post a Comment
Read more

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 yolks 40 ml oil 50 ml milk 65 gm plain flour, sifted Chicken floss White sesame seeds Chopped 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 til
2 comments
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe