Sunday, February 21, 2010

Fried Sticky Glutinous Rice Cake/ ' Nian Guo '

Everything good has to end somehow... Piggy boy has to go back today to KL and Daddy and myself have to go back to work tomorrow.  So before PB goes back to KL , I got up very early to fry this sticky glutinous rice cake or ' nian guo ' for him. He loves this sticky cake fried just with batter. He doesn't like it with taro or sweet potato. He just want it plain...okay no problem...easy job..just have to get the batter right. I managed to get the right consistency and  it turned out crispy on the outside and gooey on the inside.
I packed some in a container for him to take back to college. You can have this as snacks or as desserts. I would prefer to have it sandwiched with a slice of taro and a slice of sweet potato but since Piggy boy loves it prepared this be it :))

this is the right consistency for the batter which is made up of 
glutinous rice flour, self raising flour and rice flour, 1 egg, a pinch of salt

1 big sized sticky glutinous rice cake cut into 1/4 inch thick slices

coat the slices with the batter before putting into hot oil

crispy on the outside and gooey on the inside

shhhhh...I have one more left in the basket
will fry it with taro and sweet potato after the new year 
or maybe it will remain there for a year...who knows :p

Fried Sticky Glutinous Rice Cake/ Nian Guo


1 big sized stick glutinous rice cake - cut into 1/4 inch thick slices

Ingredients for the batter :

1/2 cup self raising flour
1/4 cup glutinous rice flour
1/4 cup rice flour
1 egg
1 tsp salt
1 tsp sugar * optional

*I added a bit 2 tbsp water to the batter
coz it was too thick

1 cup of cooking oil


Combine all the flour, salt, egg and sugar ingredients in a big mixing bowl till well combined. If too thick add 2 tbsp of water into the batter to get the right consistency. Heat oil in a wok , dip the slices of nian guo into the batter and gently place into the hot oil and flip it over from time to time till it turned golden brown. You can fry a few at a time. When done,  take it out and place on kitchen paper towel to absorb the oil. Serve warm and not hot for the nian guo will burn the tongue . 

Enjoy and have a wonderful week ahead !

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  1. hey, i finished mine during the 2nd day of cny or 3rd day, cannot remember, i steamed it..

  2. steamed it and ate with scraped coconut...forgot to take pic also.. hehehe.. too wai sik!

  3. Hi boy likes it fried . Steam also nice :)

  4. I like this fried! My grandma use to sandwich it in between yam and then fry them.

  5. I havent had any nian guo this year :(

  6. Hi,tks for your sharing your recipe but could you advise the no. of eggs needed? Many thks.

  7. Hi pigpigscorner....yup I prefer the grandma style with taro and sweet potato :)

    Hi Kenny...ohh so u only get to drool so far. You must eat them...the chinese believe that it will get u ur promotion and if you are doing business will rise and prosper..right nian guo :))

    Hi are welcome and thanks for bringing it to my attention. Have edited it. Thanks :)

  8. Hah..this post remind me that I still have a glutinous rice cake in the fridge. Will ask my MIL to make it for me. Cheers!

  9. You just reminded me of my younger day, Elin, remembering those day when i was a child and the family was not well off, this deep friend nian quo is what we had throughout the days during CNY..

    i really miss this,but mom doesn't do it now and wifey also tak tahu aboutit... sigh,, can send some over,,,,,,

  10. I'll need to cut it and put in the fridge, otherwise I'll require a chopper to do it. Will use your recipe to fry it with taro and sweet potato.

  11. Hi Grace...lucky you , got MIL to cook for you :p

    Hi Eugene...yup my grandma used to fried them when we were young...poor man's delicacy but now selling at high price :)) Oh your wife don't must ask her to come here more often then LOL!

    Hi Cheah...but sandwich with taro and potato would be nicer :))


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