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Puff Pastry Nian Gao ~ 酥皮年糕


Each Chinese New Year, I would get a Nian Gao, sticky rice cake as an offering for prayers as Nian Gao is a homonym for  'higher year',  which symbolises increasing prosperity and higher achievement for the coming year.  Therefore it is considered good luck to eat Nian Gao during this period.  Instead of frying the Nian Gao with batter like what I did 'here', this time I chose to just wrap it up with a piece of puff pastry and dump it into the oven, and the ultimate result,  yummy gluey Nian Gao with crispy pastry!





Puff Pastry Nian Gao   ~   酥皮年糕

Ingredients
10 small pieces of Nian Gao about 1.1/2 x 3/4 x 1/2 inch 
10 pieces of 4 x 4 inch Kawan puff pastry
Egg glaze

Method
Place a piece of Nian Gao onto a piece of puff pastry
Apply beaten egg all round the edges
Roll up, and use a fork to seal the two ends
Place seams side down onto a parchment lined baking tray
Apply egg glaze
Bake in a preheated oven @ 180 deg.C for about 15 to 20 mins.
Serve warm
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