Pan-Fried Breaded Nian Gao

Nian Gao , a sweet sticky cake which sounds like Year High when spoken in Chinese, is said to symbolise reaching new heights in our lives - it is generally a wish for us to have a better year than the last. It is also known as the Chinese New Year cake because it is most sought-after during this festive season.

Mom-in-law (MIL) gave us some to bring home earlier this week. I was pretty excited about it because I do love the stuff. My mom used to fry it with eggs for us when we were young. I carried the tradition on every New Year.

Fresh out of the pan, the nian gao is gooey soft and stretches like mozarella cheese. It is always best eaten warm. Since I had some breadcrumbs left over, I thought I'd make my nian gao a little interesting this year. The result is a delicious sticky snack which is easier to handle.

Pan-Fried Breaded Nian Gao

Pan-Fried Breaded Nian Gao
Ingredients:
- 2 x 220g nian gao (sliced)
- ½ cup fine breadcrumbs
- 1 large egg (lightly beaten with a pinch of salt)
- Cooking oil

Method:
1) Dip nian gao slices in beaten egg. Then, coat well with breadcrumbs. Set aside.
2) Heat cooking oil in pan - just enough for a pan-fry.
3) Pan-fry the breaded nian gao in low-medium heat, turning once, until nicely browned. Remove gently as it is soft.

Best enjoyed warm with tea.

1) Three Ingredients - Egg, BreadCrumbs, Nian Gao
2) Dip Nian Gao In Egg
3) Coat Nian Gao With BreadCrumbs
4) Fresh Out Of The Pan Breaded Nian Gao

Pan-Fried Breaded Nian Gao

A Facebook friend suggested that I try it wrapped with popiah skin. I'm game for anything nian gao related! That will be my cooking project this week.

Nom nom nom Pan-Fried Breaded Nian Gao

How do you prefer your nian gao?

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