Fried Nian Gao


Steam Nian Gao

509g Water
436g Brown Sugar
1g Salt
494g Glutinous Rice Flour
48g Rice Flour
12g Sunflower Oil
1 no. Banana Leaf (For lining mould)


260g Prima Self-Raising Flour
158g Rice Flour
44g Corn Flour
2g Salt
12g Baking Powder
2g Baking Soda
2g Ammonium Bicarbonate
519g Water

For Deep Frying

1 no. Sweet Potato, thinly sliced
1 no. Yam, thinly sliced
Sufficient Vegetable Oil



Nian Gao Preparation

  1. In a pot, dissolve brown sugar and salt in water at a low temperature, until it simmers.
  2. Remove from heat and let the mixture cool. Add in both types of rice flour and mix until all dissolves. Add in the oil and mix until well combined.
  3. Sieve the mixture to achieve a smoother consistency.
  4. Line your desired mould with banana leaves and pour the mixture in, until almost full.
  5. Steam for 2 hours. Once done, let it cool and store in the fridge for later use.

Batter Preparation + Frying

  1. Fill a pot with sufficient vegetable oil for deep frying. Pre-heat the oil to 180°C.
  2. Dissolve ammonium bicarbonate in water and set aside.
  3. Sieve together all the other dry ingredients. Dissolve the flour mixture into the water and mix until there are no clumps.
  4. Remove the nian gao from the fridge and slice it into thin rectangular pieces.
  5. Sandwich the sliced nian gao in between a slice of yam and sweet potato. Coat it in the batter and place it into the heated oil. Deep fry for about 3 minutes or until golden brown. Repeat for the remaining nian gao pieces. Place them onto a serving plate and serve immediately.
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