Pan Fried Nian Gao is an extremely yummy dessert, perfect for Chinese New Year, or anytime around the year. Soft and chewy Nian Gao (sticky rice cake / Kuih Bakul) is first sliced into pieces, then coated with a slightly thick egg batter and pan fried to golden brown perfection. They are crispy on the outside with soft, chewy and gooey Nian Gao on the inside.
Watch How To Make Pan Fried Nian Gao 煎年糕 – Recipe Video
Pan Fried Nian Gao – A Delicious Recipe To Enjoy Chinese New Year Cake (Kuih Bakul)
Pan Fried Nian Gao is an extremely yummy dessert, perfect for Chinese New Year. Soft and chewy Nian Gao (sticky rice cake) is first slice into pieces, then coat with a slightly thick egg batter and pan fried to golden brown perfection. These delicious snacks are crispy on the outside with soft, chewy Nian Gao on the inside.
What more, it is a perfect way to use leftover Nian Gao during Chinese New Year and enjoy with the family. Simply a true taste of the festive season. Chinese New Year is just not complete without this sweet, gooey, & fragrant Pan Fried Nian Gao. So let’s start cooking!
What is Nian Gao?
Nian Gao (年糕), also known as Kuih Bakul, Glutinous Rice Cake, Sticky Rice Cake or Chinese New Year Cake is a traditional cake enjoyed by the Chinese community during Chinese New Year. The word ‘Nian’ means sticky and refers to the texture while ‘Gao’ means cake. It consists of only three ingredients namely glutinous rice flour, sugar and water.
The steps to prepare this rice cake are rather simple. However traditionally it takes about 10 to 12 hours of steaming for the sugar in the batter to caramelise. The other method is to caramelise the sugar first and this only takes about 3 hours of steaming. See our Caramel Nian Gao recipe for a truly fuss-free easy method to make delicious homemade Nian Gao.
What is Pan Fried Nian Gao?
Pan frying Nian Gao is one of the most popular ways to enjoy Nian Gao. The Nian Gao is first sliced into pieces about 1/4 inch thickness. They are then given a coat of egg batter and pan fried using medium heat to golden brown perfection. It has a crispy coat on the outside and gooey sweetness on the inside. A great way to use leftover Nian Gao from the festive season.
Ingredients Needed To Make Pan Fried Nian Gao
Ingredients:
- Nian Gao (slices)
- Rice Flour
- Cornstarch
- Salt
- Baking Powder
- Egg
- Ice Cold Water
How to Make Pan Fried Nian Gao?
Prepare Nian Gao:
- Cut Nian Gao into 1/4 inch thick slices.
Prepare Egg Batter
- Place all egg batter ingredients into a small to medium size mixing bowl. Whisk or mix well till a slightly thick batter is formed.
- Can also put in some sesame seeds into batter (Optional)
Prepare To Pan Fry Nian Gao
- Dip Nian Gao slices into the egg batter.
- Pan fry each side of the Nian Gao slices till golden brown perfection. Serve Warm.
How To Serve Pan Fried Nian Gao?
This Fried Nian Gao is usually served as a Chinese snack or dessert immediately after pan fry together with a cup of your favourite beverage. Perfect with a cup of hot Chinese tea as the fried Nian gao can be a bit oily and filling.
How To Store Leftover Pan Fried Nian Gao?
Leftover Fried Nian Gao can be stored in the refrigerator for a few days. For longer storage, put in freezer bag to store in freezer.
If kept in refrigerator, simply reheat in toaster, oven or air fryer for 5 minutes to crisp them up. If frozen, do not thaw, reheat with the same method for 10 minutes.
Important Recipe Tips To Make Pan Fried Nian Gao
For Preparing Ingredients:
- Refrigerate Nian Gao before cutting as freshly made Nian Gao is quite difficult to slice as it is soft and sticky.
- Do not slice the Nian Gao too thick, about 1/4 inch thick will be just nice.
- Only prepare the egg batter when ready to pan fry the Nian Gao. Do not leave the batter for too long before use.
For Pan Frying Nian Gao:
- Use medium heat to fry the egg Nian Gao. It is important to control the heat to make sure the Nian Gao has time to cook till soft and chewy without burning the outside egg batter. So do not crank up the heat.
- Remove from heat once it turns golden brown. Watch over them carefully as they turn brown very fast.
Other Nian Gao Recipes You May Like:
- Homemade Caramel Nian Gao Recipe (Sticky Rice Cake / Kuih Bakul) 焦糖年糕
- Fried Nian Gao Sesame Balls (Kuih Bakul Jian Dui) 炸年糕芝麻球
- Fried Nian Gao Sandwiches (Glutinous Rice Cake Fritters With Yam and Sweet Potato) 炸年糕芋头木薯三文治
- Steamed Nian Gao with Coconut 椰丝蒸年糕
Pan Fried Nian Gao (Kuih Bakul) 煎年糕
Tap or Hover to Adjust Servings
Ingredients
Ingredients:
- 12 slices Nian Gao, 200g (See how to make homemade Caramel Nian Gao)
Egg Batter:
- 50 grams rice flour
- 30 grams cornstarch
- ⅛ tsp salt
- ¼ tsp baking powder
- 1 egg, room temperature
- 2 tsp water, ice cold
Have ready all ingredients needed.
Remove banana leaves from Nian Gao. Cut Nian Gao into thin slices using an oiled knife.
Place rice flour, cornstarch, baking powder and salt into a small to medium mixing bowl. Stir to mix.
Add in egg and ice cold water. Whisk to form a slightly thick batter. And we are ready to pan fry the Nian Gao.
Add 2 tbsp oil into a non-stick pan and heat it over medium heat.
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.
You can also add sesame seeds into the egg batter. Coat the Nian Gao slices and pan fry to golden perfection like the previous.
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!
Instructions
Prepare Ingredients:
Prepare Egg Batter:
Prepare To Pan Fry Nian Gao:
Enjoy!
Recipe Video
Notes
- Refrigerate Nian Gao before cutting as freshly made Nian Gao is quite difficult to slice as it is soft and sticky.
- Do not slice the Nian Gao too thick, about 1/4 inch thick will be just nice.
- Only prepare the egg batter when ready to pan fry the Nian Gao. Do not leave the batter for too long before use.
- Use medium heat to fry the egg Nian Gao. It is important to control the heat to make sure the Nian Gao has time to cook till soft and chewy without burning the outside egg batter. So do not crank up the heat.
- Remove from heat once it turns golden brown. Watch over them carefully as they turn brown very fast.
