Katelyn Tan | A Singapore Beauty, Travel and Lifestyle Blogger

[Recipe] Fried Nian Gao

Sunday 24 March 2013

Here's grandma's recipe for Fried Nian Gao (年糕)!
We have this every CNY!
Some call it Year Cake (direct translation) or sticky cake.

This year we bought ours from the famous 大中国 (Da Zhong Guo)
Was recommended by my colleagues and we went to buy it together during lunch.
They have a factory at Ubi which is near our workplace!

Tai Chong Kok
302 Kampong Ubi Avenue 1 #01-39/41, Singapore 400302

The whole place was filled with the smell of Nian Gao.
Can see them roasting stuffs the banana leaves, etc.

Love their paper bags! It's the traditional looking kind!
I was told by my colleagues and grandpa that they are very famous for their nian gao (during CNY) and their mooncakes (during Mid-autumn festival)!

Difference between Da Zhong Guo Nian Gao and those that you can buy in the marts.
Da Zhong Guo ones are lighter in color and less sweet.
I find that the supermarket ones have a weird taste (after eating them one after another to compare).


Spring Roll Wrap
Nian Gao (sliced)
Egg White

1. Take a piece of Spring Roll Wrap

2. Place a slice of Nian Gao on the Spring Roll Wrap

3. Wrap it up like an envelop
i.e. flip the bottom up, followed by left and right, followed by the top

4. Using the Egg White, "stick" the end of the wrap
To make sure that it does not open up when fried

5. Fry them on your frying pan!
Not alot of oil is needed ;)

6. Dry them (or remove excess oil) on a piece of kitchen paper
And they are done! Yummy!


Hope you all like this recipe too!
It's my favorite! I prefer this method to the dipping in flour method.

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