Nian gao
Served during Chinese New Year, nian gao is a sweet glutinous rice cake with many myths behind it
The name "nian gao" means "higher year" fortelling abundance and profits.
HERE’S ONE OF the many myths behind nian gao: A monster named Nian was terrorising the villages until a wise man named Gao suggested feeding it with sticky cake to keep the beast’s mouth shut. The name “nian gao” also means “higher year” fortelling abundance and profits. Nian gao traditionally comes in round portions encased in banana leaf and brushed with coconut oil. It is sliced, dipped in batter and fried to create a crispy, sweet, sticky, chewy snack.
RECIPE
Fried nian gao in crispy batter
Serves 4
12 slices nian gao (1/4 in. thick)
Groundnut or coconut oil for frying
BATTER
1/3 cup rice flour
1/4 cup cornstarch
Pinch os salt
1/4 teaspoon baking powder
Ice cold water as needed
In a bowl combine the dry ingredients together. Drizzle in the ice cold water bit by bit while mixing until you get a thick pancake-like batter. Let rest for 10 minutes.
FRY
Heat a nonstick pan over medium heat with groundnut oil or coconut oil. When the oil is hot, dip the nian gao slices in the batter and fry until both sides are golden brown. Brush a platter with oil and arrange the slices of cooked nian gao on it. You can also line the platter with banana leaf. Serve immediately.
Fried nian gao in crispy batter photograph by Susanna Fong