Noob Cook Recipes

Crispy Garlic Oil Recipe Perfectly Seared Scallops Recipe Stir-fried Asaparagus with Scallop Recipe Steamed Chicken in Chicken Essence Recipe How to Butterfly Prawns Korean Yakult Soju Recipe

Nian Gao “Onde-Onde”

Nian Gao Onde Onde

Get this recipe on the next page >>

Don’t these bite-sized morsels remotely resemble onde-onde (popular Nonya kuih)? They are actually nian gao in disguise. With the leftover nian gao I have from making pan-fried sweet potato nian gao, I decided to try something different from the pan-fried versions I am more familiar with.

See Also: Nian Gao Recipes

Nian gao becomes soft and sticky after steaming, so you can easily roll them in the grated coconut. Though they are not perfectly shaped or taste like real onde-onde, they do taste good. My family who have a sweet tooth loved this version, but for me, it’s a little too sweet for my liking. If I were to remake this dish, I would buy freshly grated coconut from the market, instead of the packet desiccated ones I picked up from the supermarket which is “stiff” and not as soft as I would like it to be.

Click on photo to view full size
Get the printable recipe >>
step1 Scatter a 1-cm layer of grated coconut on a plate with a pinch of salt. Toss to coat evenly. Arrange cubed nian gao one layer on top of grated coconut without overlapping.
step2 Steam at high heat for about 8 minutes. Using a pair of kitchen tongs, roll each cube in the grated coconut.

Leave a Comment

9 Responses to “Nian Gao “Onde-Onde””

  1. B — March 6, 2013 @ 10:44 pm

    Cute and yummy treat!


  2. olduvai — March 6, 2013 @ 11:01 pm

    Oh that’s an interesting experiment with nian gao! We have plenty leftover and while I love the fried eggy version, this sounds like a great alternative. Plus here in N California, it’s hard to find onde onde! So any form of substitute works too. Thanks for the great idea.


  3. Stephanie — March 7, 2013 @ 2:53 am

    yum!! Those look amazing.. so soft and sweet


  4. Jeannie — March 7, 2013 @ 1:51 pm

    Hi! I like this although fresh coconut would taste better than the dry dessicated type. I used to eat nian gao this way when I was young!


  5. tigerfish — March 8, 2013 @ 5:40 am

    It also looks like those Nonya kueh – tapioca kueh in grated coconut! I like all those kuehs and you have a creative way to make some using nian gao!


  6. Little Corner of Mine — March 8, 2013 @ 11:51 pm

    I loved this way of eating nian gao too. If we make our own nian gao, it is very soft on the first day so I can just slice it and coat it with ground peanuts + sesame seeds and eat it.


  7. Amy Tong — March 10, 2013 @ 12:02 pm

    What a creative creation. :) Very good use to Nian gao and transform them to another treat. Yeah, I think you’re right. Freshly grated coconut sounds good and easier to roll here. :) Too bad I don’t have any Nian Gao left overs, otherwise I would definitely make these.


  8. lisaiscooking — March 11, 2013 @ 10:17 am

    This looks like a great sweet treat! Sounds lovely with freshly grated coconut too.


  9. mycookinghut — March 14, 2013 @ 4:06 am

    Oh my! This is absolutely delicious!