Thursday, March 18, 2010

Nian Gao (Chinese New Year sticky cake) Puff

There are many ways of eating Nian Gao (check my homemade Nian Gao here), for me, usually I just wrap it with spring roll skin and pan fry or fry with sweet potato and yam. Recently I learnt a new way to enjoy Nian Gao (from a TV cooking show), something new and tasted not bad wor..


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-Place Nian Gao on the puff pastry and sprinkle some peanuts on top..

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-Apply egg wash and sprinkle with white sesame seeds...

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Nian Gao Puff
(printable recipe)

Ingredients
Chinese Steamed Sticky cake / Nian Gao, cut lengthwise
Frozen Puff Pastry, thawed and roll it out thinly, cut into rectangle
Peanut, roasted and pounded
1 egg yolk, beaten
White sesame seeds

Method1. Place Nian Gao on the puff pastry
2. Sprinkle some peanut on top
3. Fold it over to close the edges
4. Made few cuts on top of the pastry
5. Brush the pastry with some egg wash, sprinkle some sesame seeds
6. Bake at pre-heated oven at 180c for 15mins or until golden brown

My note-This time, I share with you the ingredients and method only, as I did not record down the actual weight of Nian Gao and Puff Pastry, it depend how many Nian Gao you have, then you adjust the pastry and other ingredients accordingly.


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Happy Baking!!



61 comments:

ICook4Fun said...

This is an interesting new way of serving nian gao. Looking forward to try this out since I brought back 2 block of nian gao from Malaysia. Thanks for sharing Sonia.

Cool Lassi(e) said...

That looks like a lovely dessert. I am loving that beautiful sticks. You are making me go weak in the knee for that. :))

♥LOVE2COOK♥ said...

Sonia, I'm drooling over...as usual la! hehehe...

Interesting recipe! If U are my neighbour, I'll be visiting U often! ^___^

ai wei said...

ooo, u learn from 女人我最大 right??? i wanted to do this and post up too but u have done this. hahahaha :)

noobcook said...

This is something new I learnt today on how to cook nian gao, the end result looks fantastic.

Kitchen Corner said...

Oh..this is so special. I suppose it's very delicious! Can be served in those Chinese wedding dinner to become a complete wedding dinner at the end. Nice one!

imoteo said...

很特别的做法哦,看样子就觉得好味
马上去冰箱挖挖看有没有剩下的年糕~

tracieMoo said...

wah! This way sounds alot better than the deep frying loh. I want to make this with the nian gao if I still have!!

Colin Woon said...

These photos make me feel like having some nian gao now!!!

Great job Sonia!

AngieYHL said...

yummy, what a shame, this year i was unable to find Niao gao in NZ.

Jane Chew said...

this is a must try recipe! My Gabriel like to eat steam nian gao with coconut & sesame :)

Blessed Homemaker said...

I've caught a glimpse of the TV program but didn't have time to try it out. Your's looks absolutely delicious! Going to try this one day.

Jessica {The Novice Chef} said...

I just came across your blog and I am so glad I did! This looks fabulous!

My Little Things Corner said...

Good wor, must try it soon. Thanks Sonia.

Fresh Local and Best said...

This dessert looks amazing!

cherry potato said...

这个做法很特别,也给了我一个解决年糕的方法.

Cocina Savant said...

Thanks for stopping by our page.This dish looks awesome. I am always intrigued by unique cuisine I am unfamiliar with, and this looks like perfect spring fare.

zurin said...

you clever girl! a new twist! Wow.

Nate @ House of Annie said...

wow thanks for sharing that! what a coincidence; we just fried up out nian gao in egg last night.

homegirl said...

Hi nll,

Can you share about how to make the Puff Pastry? I am not sure how to make puff pastry in the first place, but I do have many nian gao at home tt need to be settled. :P

Thanks.

TREAT AND TRICK said...

Puff looks crispy and love your new creation with nian gao....

Yummy Koh said...

Today I learnt a new way of eating nian gao. Looks good.

3 hungry tummies said...

What a wonderful idea!!! Very clever indeed!

Somewhere in Singapore said...

Didn't know about it, thanks for sharing...

mimid3vils said...

learn from "Ladies First"? Easy & tasty~~

Honey Bee Sweets said...

Wah, this is too cool! I am definitely gonna try out this recipe! Thanks for sharing it. ;)

Ju (The Little Teochew) said...

Hey, great way to use up the nian gao! Thanks for sharing this, Sonia. I will try it.

MaryMoh said...

Wow...awesome nian gao puffs. You are very creative. These just look so delicious. Thanks for sharing.

mia said...

very special way of preparing sticky cake... !!! very appetising too!

Passionate About Baking said...

Hi Sonia,
This looks so special and delicious! It's crispy and soft at the same time! So yummy! Thanks for sharing the recipe!

Penny said...

i m going to cook nian goa too..with popiah skin, yours is very 'creative' leh..yummy!

HS Kitchen And Hobby said...

This is new to me. Will try it out this weekend. Thanks for sharing.

Angie's Recipes said...

Talk about the creativity! A bite into the puff...mmm....crumble, then soft, chewy ... just melted in the mouth and the heart!

Gulmohar said...

Awesome..got to get my hands on Nian Gao, next time I visit our Chinese grocers :-) Looks so tempting Sonia !

Mary said...

This looks really beautiful. I've never seen it prepared this way before. You've made me very curious.

Tina said...

Its new to me...Looks delicious...

J.O said...

嘿~原来你也有看女人我最大
当时我看到想,一定很好吃^^
现在看到你的照片,我流口水了啦

Saveurs et Gourmandises said...

It looks so delicious.
See soon.

Barbara said...

Not certain I can get nian gao here, but I sure am loving the sticky goodness in the puff pastry! Yummy recipe, Sonia!

Little Corner of Mine said...

This looks sooooo good, certainly a new way to serve the nian gao. Thanks for sharing. :)

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Malar Gandhi said...

Aaaah, I am speachless, that looks too good, perfect, inviting, feathery, moist...what not. very professional creation, love it:)

Anh said...

This is surely unusual! Looks great !!

Goldman said...
This comment has been removed by a blog administrator.
Tangled Noodle said...

I would love a taste of this! I don't think I've ever tasted Nian Gao before, so thank you for the link to your recipe. Sticky rice puddings and steamed cakes are some of my favorites so I'd love to try making this. 8-)

s said...

this is sooooo cool..love this recipe..loove ur blog....

Pete said...

Uh oh, I still got 2 Nian Gao from last year CNY in my fridge...dunno can still eat or not?

TasteHongKong said...

The nian gao looks soft and yummy inside the puff. I bet you have made the recipe perfect!

Cheah said...

Wow, how kind of you to share this recipe. Baking is certainly more healthy than deep-frying, will definite make this next CNY!

Sonia (Nasi Lemak Lover) said...

Dear all, Thanks for your lovely words! Who still has Nian Gao, quickly try this out. Who doesn't have, either you make yourself one or wait till next CNY, hehehe..

Dear new comer, welcome to my blog!

Sonia (Nasi Lemak Lover) said...

Hi homegirl, sorry, almost left you out, ok, you can just buy the frozen puff pastry from any major supermarket, don't need homemade..

My Little Space said...

Sonia, this is a great idea! Normally, the fried one is too oily and won't be nice to take on the next day. But this one definitely can still reheat and not oily at all.

Rachana Kothari said...

Sonia! This is a fantastic idea!!! It looks so inviting...gotta try it out soon:)

homegirl said...

Hi Sonia,

Thanks for the great info!! :) :)

Suhaina said...

Hello Sonia,
I am new to your blog. I liked it very much, becoz I like mostly all Malay and Chinese snacks.
Thanks for all the worderful info too..
my blog ID is www.mysingaporekitchen.blogspot.com

hanushi said...

which episode was the 女人我最大? I want to watch too. :)

hungryc said...

I love this recipe, and it's baked rather than deep-fried. I love that the nien gao goes all gooey and oozes out of the crispy pastry...now I just have to go get some nien gao

Mama Holli said...

This looks so good!!!! But does not everything look good on this blog!!! Oh my!!! I could eat my way through this blog of yours!!! Lovely!

DAnzel said...

can i use spring roll pastry for this recipe?

Sonia ~ Nasi Lemak Lover said...

Danzel, you can but the outcome will have difference texture..

Jomeow said...

Hihi, I would like to seek your advice. I bought the frozen puff pastry from the supermarket. But it gets very sticky when I tried to roll it thinly. I was not able to do the wrapping as it got too sticky. Would you know why it sticks and how to overcome this problem?

Thanks!

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