Was suppose to blog about this during the Chinese New Year period but was really too busy. Each year after CNY, my mom will usually pan fried the nian gao because its out family's favorite!!! ^^
Pardon the white spots on the nian gao. Picture was taken shortly I took this out from the fridge.
For ease of cutting, do refrigerate the nian gao overnight. It is much easier to cut when it is harden than in a soft and sticky form.
300 grams "nian gao" (年糕)
2 eggs beaten
6 tbsp plain flour (sifted)
4 tbsp water
cooking oil for shallow frying
1) Slice the nian gao into thin square pieces.
2) In a bowl, whisk eggs, flour and water until the batter is of a semi-thick and smooth. (add more water if required)
3) Heat oil in a pan. Dip nian gao slices in egg batter and pan-fry until lightly browned on both sides.
4) Let it cool down for 10mins before savoring it with tea.