Pan-fried Nian Gao with Egg
by wiffy on January 27, 2012
Chinese like to keep nian gao or Chinese New Year Cake at home during the lunar new year celebrations for auspiciousness. The Chinese word “nian gao” 年糕 sounds like “higher year” so it signifies greater success in the coming year. The stickiness also represents family togetherness and closeness. After the celebrations, my mother will usually pan-fry the nian gao with egg for breakfast. She will dip the nian gao slices in nothing else but beaten egg, but trying her method out myself, I find that the egg do not stick to the nian gao well. So I made a light egg batter with flour and I find that the egg batter works much better this time round. Try out this easy recipe if you have leftover nian gao lying around. Serve it with Chinese tea to aid digestion as nian gao is sticky and filling. For tip on cutting nian gao, check out the cooking note and photos on page 2.
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Pan-fried Nian Gao with Egg Recipe
- Serves: 4-6 (as a snack)
- Prep: 10 mins
- Cook: 15 mins
"Nian Gao" is eaten during Chinese New Year as it signifies success and togetherness. Serve this snack with Chinese tea to aid digestion as nian gao is sticky and filling.
- 300 grams nian gao 年糕 (tikoy)
- 2 eggs beaten
- 5 tbsp plain flour sifted
- 1/2 tbsp cornflour or baking soda sifted
- 1 tbsp ice water
- pinch of salt
- 1 tbsp cooking oil
- Slice the nian gao to uniform, thin square pieces.
- In a bowl, whisk eggs, flour, cornflour (or baking soda), water and salt until the batter is of a semi-thick and smooth consistency.
- Heat a pan with oil. Dip nian gao slices in egg batter and pan-fry in batches (add more oil if needed), until lightly browned on both sides. Serve with Chinese tea.
(Get the step-by-step photos, cooking notes and ingredient list on page 2)
Pages: 1 2
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