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Nian Gao with Egg

   
batter

Consistency of the egg batter (semi-thick and smooth).

Pan-fried Nian Gao with Egg Recipe

"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.

Serves: 4-6 (as a snack)

Prep Time: 10 mins

Cook Time: 15 mins

Ingredients

  • 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

Directions

  1. Slice the nian gao to uniform, thin square pieces.
  2. In a bowl, whisk eggs, flour, cornflour (or baking soda), water and salt until the batter is of a semi-thick and smooth consistency.
  3. 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.

Noob Cook Tip

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.

                                           

Leave a Comment





24 Responses to “Nian Gao with Egg”

  1. Yvette — January 29, 2012 @ 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 ?

    Reply

    • wiffy replied: — January 31st, 2012 @ 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.

      Reply

  2. tigerfish — January 30, 2012 @ 2:36 am

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

    Reply

  3. dlysen — January 31, 2012 @ 10:14 am

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

    Reply

  4. lisaiscooking — February 1, 2012 @ 9:19 am

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

    Reply

  5. Judy @ Seven Second Rhapsody — February 13, 2012 @ 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!

    Reply

  6. Angle — January 11, 2013 @ 12:20 am

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

    Reply

    • wiffy replied: — January 11th, 2013 @ 12:57 pm

      yup, you can do so.

      Reply

  7. Faz — February 5, 2013 @ 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!

    Reply

    • wiffy replied: — February 5th, 2013 @ 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.

      Reply

  8. Jas — February 12, 2013 @ 10:05 pm

    Love this dish very much but does it matter if the Nian gao is hard or soft? Cos my Nian Gao is soft now

    Reply

    • wiffy replied: — February 13th, 2013 @ 1:26 pm

      check out page 2 of the recipe for tip on how to cut nian gao easily.

      Reply