Pan Fried Nian Gao (Kuih Bakul) 煎年糕
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.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 slices Nian Gao (200g (See how to make homemade Caramel Nian Gao))
- 50 grams rice flour
- 30 grams cornstarch
- ⅛ tsp salt
- ¼ tsp baking powder
- 1 egg (room temperature)
- 2 tsp water (ice cold)
Instructions
- 1
Prepare Ingredients:
- 2
Have ready all ingredients needed.
- 3
Remove banana leaves from Nian Gao. Cut Nian Gao into thin slices using an oiled knife.
- 4
Prepare Egg Batter:
- 5
Place rice flour, cornstarch, baking powder and salt into a small to medium mixing bowl. Stir to mix.
- 6
Add in egg and ice cold water. Whisk to form a slightly thick batter. And we are ready to pan fry the Nian Gao.
- 7
Prepare To Pan Fry Nian Gao:
- 8
Add 2 tbsp oil into a non-stick pan and heat it over medium heat.
- 9
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.
- 10
You can also add sesame seeds into the egg batter. Coat the Nian Gao slices and pan fry to golden perfection like the previous.
- 11
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!