Too many Nian Gao (Chinese Glutunious Rice Cake) sitting around after the Chinese New Year. Time to make something to get rid of it.
Sharing this recipe of Fried Nian Gao with Yam Spring Roll, a super easy to prepare. Just wrap your ingredients with spring roll pastry (popiah skin). Spring roll pastry is so crunchy after frying.
Forget those old days of making flour batter to coat the Nian Gao before frying, which I think it's quite tedious & messy.
Ingredients :
Spring Roll Pastry
Yam (cut into strip 7cm length)
Nian Gao (cut into strip 7cm length)
Cooking Oil for frying
Steps by Steps :
1. Cut Nian Gao & Yam into strips about 7cm length.
2. Boil water & steam yam for about 10 minutes to soften it.
3. Wrap the ingredients with the spring roll pastry. Seal the ends of the pastry skin with some water. So that it won't open up during frying. Otherwise the Nian Gao will melt & ooze out during frying process.
4. In a heated wok, heat some oil. When the oil is hot, put in the wrapped nian gao.
5. Fry until the pastry skin turn golden in color & remove.
6. Put on kitchen towel to absorb excess oil.
7. Ready to serve & enjoy.
Cooked with Queen's Xense Casserole
Marble coated anodised coating, Non stick 5 layer marble coating, Durable & Long Lasting. High heat efficiency. Easy cleaning & maintenance.
More details please visit : http://www.edgi.com.my