Pan-fried Nian Gao with Egg

by wiffy on January 27, 2012

in Asian,Chinese,Chinese New Year Recipes,Eggs,Grilling & Pan Frying,Recipes,Singapore

Step-by-Step Photos

Cooking Note
1. For ease of cutting the nian gao, refrigerate it overnight. The hardened nian gao will be much easier to cut than when it is soft and sticky.

Pages: 1 2

Ingredients Used baking soda • egg • flour • nian gao • oil • salt

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{ 24 comments… read them below or add one }

1 HoppingHammy January 27, 2012 at 1:15 pm

Interesting dish! It looks like French Toast….sorta? Beautiful photos! :)

2 wiffy January 27, 2012 at 1:51 pm: Oh yes, it does look like French toast… reminder that I have not made it for some time :D

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3 daphne January 27, 2012 at 5:48 pm

that’s the way I eat it back at home-and if I do get my hands on nian gao- this year, we are watching our sugar intake, so not having this but just looking at this makes me drool.

4 Hem Joo Yeo via Facebook January 27, 2012 at 7:38 pm

Must try it

5 Little Corner of Mine January 28, 2012 at 12:30 am

YUMMY! I just loved the nian gao!

6 Shafina January 28, 2012 at 12:37 am

In Malaysia, nian gao is known as “kuih bakul”. My mother-in-law also told me about frying it with egg batter. Now, I’m excited to try it out. How many nian gao did you use for this recipe?

7 wiffy January 28, 2012 at 4:43 am: I learnt a new name for it, thanks. I used one nian gao for this recipe.

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8 Angie@Angie's Recipes January 28, 2012 at 2:21 am

I love egg battered nian gao too!

9 Loveforfood January 28, 2012 at 9:20 pm

Wow. I am literally drooling over these pictures!

10 Tom Wong via Facebook January 29, 2012 at 12:36 pm

Thanks for the recipe. If I use sweet potatoes, do I have to boil the sweet potatoes first?

11 Janine January 29, 2012 at 6:24 pm

I usually have nian gao fried with dough, but fried with egg does sound like an interesting AND yummy idea! definitely trying this with my excess nian gao :)

12 NoobCook via Facebook January 29, 2012 at 8:10 pm

You can either boil or pan-fry first.

13 Yvette January 29, 2012 at 9:25 pm

I just had nian gao for breakfast yesterday but I just fried it with beaten eggs only. Can I use potato starch instead of flour for the egg-flour batter ?

14 wiffy January 31, 2012 at 12:56 pm: Hi sorry I am not sure if it will turn out too starchy as I have not tried it before, but you can give it a try.

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15 tigerfish January 30, 2012 at 2:36 am

This is how we ate nian gao when we were younger too :)

16 dlysen January 31, 2012 at 10:14 am

I love to eat this with fish and milk. Tea is also good to serve with…

17 lisaiscooking February 1, 2012 at 9:19 am

The fried cake pieces look golden and delicious! What a great use of leftover cakes.

18 Judy @ Seven Second Rhapsody February 13, 2012 at 11:30 am

Intriguing! Like toast, or prata, but those who know nian gao, know that it’s sticky and sweet and so this dish comes across really intriguingly. Feels like I’ve had it before in my youth but it’s been so long, I wish I could taste this right now!

19 Angle January 11, 2013 at 12:20 am

Hey.. I would just like to ask can I replace the flour with cornflour? :)

20 wiffy January 11, 2013 at 12:57 pm: yup, you can do so.

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21 Faz February 5, 2013 at 9:50 pm

Hi,

It looks good. But just a question though.
How do you preserve your nian gao?
Mine always gets fungus on it even when I cut them into small pieces and put them in an airtight container in the fridge.

I usually put my nian gao in a spring roll wrap and fry them.

Happy New Year in advance!

22 wiffy February 5, 2013 at 11:09 pm: I never have problem with fungus as I put them in the fridge. Don’t even need container. But I only slice them before cooking, not beforehand.

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23 Jas February 12, 2013 at 10:05 pm