Introduction:
Nian Gao literally means “higher year” is traditional Chinese New Year cake and eating this symbolic cake is supposed to improve your luck for the New Year with a texture similar to mocha.
Known as Kueh Bakul among the Peranakans.
My grandma used to serve as breakfast during the Chinese New Year festival.
Note:
Its best to refrigerate the Nian Gao overnight for easy cutting.
Ingredients:
Medium size Nian Gao
2 beaten eggs
6 tablespoon all purpose flour
Half tablespoon baking soda
1 to 2 tablespoon ice water
Pinch of salt
Cooking oil
Method:
Slice the Nian Gao to your desired thickness.
If the Nian Gao is sticky, suggest you coat the kitchen knife with some cooking oil before cutting into slices.
In a small mixing bowl, add the flour, baking soda, ice water and pinch of salt and mixed well until a semi thick and smooth textured batter.
Heat up frying pan with cooking oil.
Dip the Nian Gao slices into the egg batter and pan fry until nicely brown on both sides.
Its best to serve this traditional Chinese New Year cake with hot Chinese tea.
Recommendation:
For more interesting ideas of Nian Gao preparation, check out this link.
https://flofoodventure.wordpress.com/category/nian-gao-recipes/
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