A Chinese New Year Must Have: Nian Gao 年糕

Nian Gao or glutinous rice sticky cake is a cake everyone must have during Chinese New Year as it symbolises prosperity and good luck. This sweet and sticky rice cake is readily available only once a year during the Chinese New Year season. However the nian gao can be kept, cut and then stored in the freezer for up to a year. The lunar new year may be over but it is never too late to enjoy the yummy and sweet nian gao (glutinous rice cake or chinese new year cake) which is usually steamed or fried.

Crispy Fried Nian Gao Sandwiches with Taro & Sweet Potato

Fried Nian Gao fritters is a crispy, sweet, delicious and most popular snack enjoyed especially during or right after Chinese New Year. These Fried Nian Gao can be fried by itself or more often than not, fried with slices of taro and sweet potato sandwiched between the Nian Gao. Simply dip the sandwiched nian gao in a crispy batter, then carefully dip into hot oil and deep fry to golden brown perfection. Sesame seeds are added in this batter for extra crunch and texture. And it’s a great way to use up leftover or hardened nian gao from the Chinese New Year too.

As always, ENJOY!

How To Make Fried Nian Gao (With Yam and Sweet Potato) 炸年糕做法

Fried Nian Gao (Glutinous Rice Cake With Yam and Sweet Potato) 炸年糕

Recipe by Huang Kitchen, Angie Liew

Pin Recipe

These crispy Fried Nian Gao fritters are sandwiched with yam, sweet potato and of course, nian gao. Sesame seeds are also added in for extra crunch and texture. A classic favourite for Chinese New Year.

Prep Time20 mins

Cook Time15 mins

Total Time45 mins

Course: Desserts, Snacks

Cuisine: Asian, Chinese, Malaysian

Keyword: dessert, snack

Servings: 18 pieces

1x2x3x

Ingredients

Fried Nian Gao (Sticky Rice Cake):

• 300 grams nian gao, use hardened nian gao, cut into even thickness.
• 400 grams yam, taro. peel and cut into even thickness.
• 400 grams sweet potato, peel and cut into even thickness.

Batter:

• 60 grams all-purpose flour, sifted
• 60 grams rice flour, sifted
• 1/4 tsp ground turmeric powder, sifted
• 3/4 cup water
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup white sesame seeds, adjust to taste

Instructions

• 
  First, peel and slice yam/taro, sweet potato and sticky rice cake/nian gao into even thickness and equal pieces. (18 pieces each).
• 
  Sandwich each sticky rice cake with a slice of taro and a slice of sweet potato. Then set aside while we prepare the batter.

Preparing Batter:

• 
  First, sift the flours and ground turmeric powder into a mixing bowl.
• 
  Add water and whisk batter ingredients into a semi-thick and smooth batter.
• 
  Stir in baking powder and salt.
• 
  Then, add in toasted white sesame seeds. Mix well. Set aside to rest for 20 minutes and we are ready to fry the nian gao.

Fry Sticky Rice Cake:

• 
  First, heat up oil in a wok.
• 
  Dip the sandwiched nian gao into the batter.
• 
  Then, carefully place into hot oil.
• 
  Reduce heat and in batches, fry the sandwiched sticky rice cake until golden brown on both sides, about 10 minutes. And we're done!
• 
  Remove from wok and drain off excess oil on paper towel before serving. It is best eaten while it is warm so serve immediately when done. As always, ENJOY!

Enjoy!

Notes

Choose a good quality nian gao, the powdery type yam and Indonesian sweet potato variety.

If the sticky rice cake is soft and sticky, refrigerate it overnight before cutting into pieces as it's easier to cut thin slices with a firm nian gao.

Slice and trim yam, sweet potato and sticky rice cake slices so that they are about the same size. Ideal size is about 1/2 cm for each slice.

A little ground turmeric powder added gives the batter a nice golden colour and added fragrance.

The batter is best prepared just before frying the fritters.