Pan Fried Nian Gao is an extremely yummy dessert, perfect for Chinese New Year. Soft and chewy Nian Gao (sticky rice cake / Kuih Bakul) is first slice into pieces, then coat with a slightly thick egg batter and pan fried to golden brown perfection. They are deliciously crispy on the outside with soft chewy gooey Nian Gao on the inside.
Remove banana leaves from Nian Gao. Cut Nian Gao into thin slices using an oiled knife.
Prepare Egg Batter:
Place rice flour, cornstarch, baking powder and salt into a small to medium mixing bowl. Stir to mix.
Add in egg and ice cold water. Whisk to form a slightly thick batter. And we are ready to pan fry the Nian Gao.
Prepare To Pan Fry Nian Gao:
Add 2 tbsp oil into a non-stick pan and heat it over medium heat.
Dip Nian Gao pieces into egg batter to evenly coat them. Place on heated oil to fry over medium heat. Do not crank up the heat. Pan fry till golden brown.
You can also add sesame seeds into the egg batter. Coat the Nian Gao slices and pan fry to golden perfection like the previous.
Place on paper towel to absorb the excess oil on the outside before serving. This will keep the Nian Gao nice and crisp. Serve immediately and Enjoy!
Refrigerate Nian Gao before cutting as freshly made Nian Gao is quite difficult to slice as it is soft and sticky.
Do not slice the Nian Gao too thick, about 1/4 inch thick will be just nice.
Only prepare the egg batter when ready to pan fry the Nian Gao. Do not leave the batter for too long before use.
Use medium heat to fry the egg Nian Gao. It is important to control the heat to make sure the Nian Gao has time to cook till soft and chewy without burning the outside egg batter. So do not crank up the heat.
Remove from heat once it turns golden brown. Watch over them carefully as they turn brown very fast.