Nian Gao (glutinous rice cake)
Chinese new year just passed and i've got some cantonese 'nian gao' lying around at home. Eating 'nian gao' during chinese new year has been a tradition because the name 'nian gao' means higher year.
There are 2 versions of 'nian gao', one is the shanghainese and the other cantonese. the shanghainese 'nian gao' is similar to korean rice cakes which are usually served savory and the other is the cantonese 'Nian Gao' which has sugar added.
The cantonese 'nian gao' uses glutinous rice flour mixed with water and sugar, then poured into individual banana leaf lined moulds and steamed for a long time till they've set.
Cantonese nian has been traditionally eaten sandwiched in between a slice of sweet potato and a slice of yam, then battered with a mixture of plain flour, rice flour, salt, and egg before frying.
This year i tried to be slightly creative with the 'nian gao'. Here was what i did.
1) Cut the 'nian gao' into 2cm x 5cm x 2cm thick rectangles
2) Make a batch of pastry cream
3) Buy and peel open roasted chestnuts
4) Take some of the popiah skin i had in the freezer
5) Wrap the 'nian gao', pastry cream and roasted chestnut in the popiah skin
6) Fry them till they're golden brown.
7) Finish them with my family forgetting to take a picture to post it here.
If you're wondering how it would taste like, give it a try. You won't regret it.
There are 2 versions of 'nian gao', one is the shanghainese and the other cantonese. the shanghainese 'nian gao' is similar to korean rice cakes which are usually served savory and the other is the cantonese 'Nian Gao' which has sugar added.
The cantonese 'nian gao' uses glutinous rice flour mixed with water and sugar, then poured into individual banana leaf lined moulds and steamed for a long time till they've set.
Cantonese nian has been traditionally eaten sandwiched in between a slice of sweet potato and a slice of yam, then battered with a mixture of plain flour, rice flour, salt, and egg before frying.
This year i tried to be slightly creative with the 'nian gao'. Here was what i did.
1) Cut the 'nian gao' into 2cm x 5cm x 2cm thick rectangles
2) Make a batch of pastry cream
3) Buy and peel open roasted chestnuts
4) Take some of the popiah skin i had in the freezer
5) Wrap the 'nian gao', pastry cream and roasted chestnut in the popiah skin
6) Fry them till they're golden brown.
7) Finish them with my family forgetting to take a picture to post it here.
If you're wondering how it would taste like, give it a try. You won't regret it.
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