Yochana's Cake Delight! : Fried Nian Kao

Monday, February 11, 2008

Fried Nian Kao

7 comments:

Mool said...: Hi Aunty Yochana,

Wishing u a Happy and Prosperity Lunar New Year.

I loved to eat fried Nian Kao, too. However whenever I fried the Nian Kao, after a while, the "skin" will turn soft. Yours like very crispy. Can u advise what flour u use to coat the Nian Kao? Thanks.

For me I just coated the Nian Kao with normal flour mixed with eggs. Usually I will add a piece of Yam and Sweet potatoes to the Nian Kao.

Please advise. Thanks.; February 12, 2008 9:10 am
Anonymous said...: Yumz! I was just craving for these yesterday! :); February 12, 2008 9:48 am
Yuri said...: Happy CNY Aunty Lucy. This is my favourite, did you use egg batter only? My mum and I tried to add a twist by adding mashed yam, still need to tweak a bit. Adeline; February 12, 2008 10:18 am
Aunty Yochana said...: Hi Yuri,

this is agak agak type of recipe. Just scoop about 3 tbsp. of Plain flour + 1 tbsp. rice flour + 1/2 egg and some water. Add in a pinch of salt. Stir till smooth. I like sandwiching it with yam and sweet potatotes.
Mashed Yam - doesn't it disintegrate in the frying pan?

Rgds; February 12, 2008 11:50 am
Aunty Yochana said...: Hi Mool,

I mixed in some rice flour.

Rgds; February 12, 2008 11:53 am
Maya Yunos said...: My late Grandma used to fry this every CNY coz her good fren who is a Peranakan would send this to her every year. Sumtimes she steam 'em and serve it with steamed grated coconut too! :)

Btw, sorry for E late wishes...but still I wanna wish you a very happy Lunar New Year. Xin nian quai le...wan shi ru yi shen ti jien kang :) Thank you for always sharing your bakes and also guiding us when we are in doubt. People who are sincere abt helping and sharing deff makes E world a nicer place to live in.

Regards, Maya; February 12, 2008 7:14 pm
Yuri said...: Hi Aunty, the mashed yam didn't disintegrate. But the crust was a little hard. That's why need to tweak some more lol. Adeline; February 13, 2008 9:01 am

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