Pan Fried Nian Gao (Chinese New Year Cake)
Traditional pan-fried Chinese New Year sticky rice cake (nian gao), dipped in a lightly salted egg mixture and fried until golden and crisp on the outside, sweet and sticky within. Author: Amy + Jacky.
⏱️ Prep: 5 min🍳 Cook: 5 min
Ingredients
| 1 | whole nian gao (Chinese New Year cake), sliced | |
| 1 tablespoon | 15 ml | coconut oil or peanut oil |
| 2 | large eggs | |
| 1/4 teaspoon | 1.3 ml | salt |
Instructions
- Create egg mixture: Mix 2 eggs and ¼ tsp salt together in a small bowl.
- Pan fry nian gao: Heat a pan over medium heat. Add 1 tbsp of coconut or peanut oil. Dip the nian gao slices into the egg mixture and pan-fry each side for 1-2 minutes until golden brown. Optional: double-dip the slices into the egg mixture and pan-fry each side for another minute for a more "eggy" taste.
- Serve: Absorb the oil on the pan-fried nian gao with a paper towel to keep the outer layer nice and crisp. Enjoy the hot fragrant sweet sticky rice cake with a cup of tea.