Saturday, July 25, 2009

Fried Nian Gao with Taro (Fried Glutinous Rice Cake)

I realised I still has 2 sticky glutinous rice cake (Kueh Bakul/Nian Gao) in my pantry given by mom when I visited Malaysia two Chinese New Year ago..Oh yeah..almost 2 years but still good coz it's was in vacuum pack.I love to eat fried Nian Gao with yam and sweet potato,so I purposely hunt for yam/taro at South America market nearby.Sadly I can't find Japanese sweet potato,so I just bought the taro.The nearest Chinatown is almost 30 miles away..Well,it's not Chinese New Year yet but what the heck! My mom told me vacuum pack nian gao have longer shelf life..it's prove to be true!! The company who make this nian goa must have the secret technique to make this nian gao still look and taste good after months..love this dessert!! I eat this snack for my breakfast ,yummy!!






Ingredients:
1 medium size bowl nian gao,remove from vacuum pack and sliced thin
1 taro/yam,peeled and sliced thin,about 3 lbs
For Coating:
1/2 cup self raising flour
1/4 cup rice flour
1/4 cup glutinous rice
1 egg
1 tsp salt
1 tbsp sugar
1 cup cooking oil
Method:
1:Combine all the flour ,salt,sugar and egg ingredients in a large bowl,mix well.Arrange a slice of nian gao to sandwich between 2 slices of taro,coated with flour mixture.
2:Heat oil in fryer or skillet at medium heat.When oil is hot enough,flick some flour into it to test the temperature.When you see the flour mixture curl,that mean the oil is hot enough..
3:Slowly place the coated nian gao into the heated oil,do not over crowded or top each of the sandwich nian gao.Reduce the heat to medium,fry the sandwich nian each side for 5-8 minutes each side or until lightly brown.Use a toothpick or bamboo stick to pierce into the nian gao sandwich,if come out clean,that mean it's cooked.
4:Use a tong or chop stick to remove the cooked nian gao to a paper towel to absorb the grease.
5:Cool down for 10 minutes before serve warm not hot!! be careful not to eat hot nian gao coz it's will burn your tongue and mouth!!







7 comments :

Angie's Recipes said...

I saw the taro, I guess nian gao is too thin to be seen after frying...

Do they need any sauce or dip?

Angie's Recipes

ICook4Fun said...

I have a taro but I don't have nian gao to fry with :(

Sonia said...

ya, if with nian gao, even taste better..

noobcook said...

your nian gao looks great with taro!

Beachlover's Kitchen said...

Angies:
No you don't need sauce or any thing else ,just munch after fried...try this snack during chinese new year,it's really good!!

icook4fun:
Gert,you can make short cut nian gao..it's really easy..


Sonia:
hmmmm...did you see nian goa sandwich in between the taro?

noobcook:
thanks!

nyonya pendek melaka said...

i love taro and nian gao combination, esp when eating it while hot when the nian gao is gooey soft inside.

Simonne said...

do u need add water? its too dry

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Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.