FRIED NIAN GAO

It is the time of the year

when Chinese are preparing for the coming Chinese New Year

Among the many goodies
年糕

Sticky Kuih

is a popular one

It is made with 2 simple ingredients glutinous rice flour & sugar

Simply steam for long hours

to get the shinning brown colour

It is not so popular among the younger generations

as these are only carbohydrates

whereas

to the older generations

it is a must have for such an auspicious occasion

It signifies every year getting better

and 

going to new heights
年年高

You can either steam the Nian Gao &
coat it with freshly shredded coconut
or
deep fried plain
or
with sweet potato or yam
or
combination of both yam & sweet potato

There is a saying in Foochow dialect:

My late mother-in-law used to say that,
"siak huan-nu, huan-nu gong
siak oor-lonn, oor lonn-mon"

Fried Nian Gao

1 nian gao, sliced into 1/4" thick

slices of sweet potato & yam (optional)

200g self raising flour
1/2 tsp double action baking powder, optional
2 eggs

1/4 cup water, if necessary, to adjust consistency

1) slice nian gao 1/4" thick

2) prepare batter with self raising flour & beaten egg. Add water if necessary

3) mix until moderate consistency, whereby the batter will coat the nian gao

4) deep fry until golden, serve warm

Note:

1. if using sweet potato or yam, put nian gao in the middle,
    sweet potato & yam on each site. dip into the batter to coat & drop into oil.

2. to make sure that the yam & sweet potato is cooked,
    prick the gao (through 3 layers) with a chopstick. If can go through, it is done.