Monday, February 11, 2008

Fried Nian Kao


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7 comments:

  1. MoolFebruary 12, 2008 9:10 am

    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.

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  2. AnonymousFebruary 12, 2008 9:48 am

    Yumz! I was just craving for these yesterday! :)

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  3. YuriFebruary 12, 2008 10:18 am

    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

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  4. Aunty YochanaFebruary 12, 2008 11:50 am

    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

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  5. Aunty YochanaFebruary 12, 2008 11:53 am

    Hi Mool,

    I mixed in some rice flour.

    Rgds

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  6. Maya YunosFebruary 12, 2008 7:14 pm

    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

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  7. YuriFebruary 13, 2008 9:01 am

    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

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