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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!!



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60 comments:

  1. ICook4FunMarch 18, 2010 at 9:54 AM

    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.

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  2. Cool Lassi(e)March 18, 2010 at 9:54 AM

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

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  3. Love2cook MalaysiaMarch 18, 2010 at 9:59 AM

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

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

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  4. ai weiMarch 18, 2010 at 10:02 AM

    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 :)

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  5. Noob CookMarch 18, 2010 at 10:09 AM

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

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  6. Kitchen CornerMarch 18, 2010 at 10:22 AM

    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!

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  7. Imo TeoMarch 18, 2010 at 10:24 AM

    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～

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  8. tracieMooMarch 18, 2010 at 10:30 AM

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

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  9. Colin WoonMarch 18, 2010 at 11:12 AM

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

    Great job Sonia!

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  10. YHLMarch 18, 2010 at 11:47 AM

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

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  11. Jane ChewMarch 18, 2010 at 11:59 AM

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

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  12. Blessed HomemakerMarch 18, 2010 at 12:07 PM

    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.

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  13. Jessica - The Novice ChefMarch 18, 2010 at 12:27 PM

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

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  14. My Little Things CornerMarch 18, 2010 at 12:48 PM

    Good wor, must try it soon. Thanks Sonia.

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  15. Fresh Local and BestMarch 18, 2010 at 12:55 PM

    This dessert looks amazing!

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  16. cherry potatoMarch 18, 2010 at 1:23 PM

    这个做法很特别,也给了我一个解决年糕的方法.

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  17. Cocina SavantMarch 18, 2010 at 1:41 PM

    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.

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  18. ZurinMarch 18, 2010 at 1:41 PM

    you clever girl! a new twist! Wow.

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  19. Nate @ House of AnnieMarch 18, 2010 at 2:03 PM

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

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  20. homegirlMarch 18, 2010 at 2:33 PM

    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.

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  21. TREAT AND TRICKMarch 18, 2010 at 2:41 PM

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

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  22. Yummy BakesMarch 18, 2010 at 3:11 PM

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

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  23. 3 hungry tummiesMarch 18, 2010 at 3:12 PM

    What a wonderful idea!!! Very clever indeed!

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  24. Somewhere in SingaporeMarch 18, 2010 at 3:38 PM

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

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  25. choi yenMarch 18, 2010 at 4:13 PM

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

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  26. Honey Bee SweetsMarch 18, 2010 at 4:13 PM

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

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  27. Ju (The Little Teochew)March 18, 2010 at 4:25 PM

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

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  28. MaryMohMarch 18, 2010 at 7:52 PM

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

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  29. miaMarch 18, 2010 at 8:15 PM

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

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  30. Passionate About BakingMarch 18, 2010 at 9:08 PM

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

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  31. PennyMarch 18, 2010 at 9:24 PM

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

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  32. HS Kitchen And HobbyMarch 18, 2010 at 10:00 PM

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

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  33. Angie's RecipesMarch 18, 2010 at 10:05 PM

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

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  34. NamithaMarch 18, 2010 at 10:22 PM

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

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  35. Mary BergfeldMarch 18, 2010 at 10:37 PM

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

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  36. J.OMarch 18, 2010 at 11:14 PM

    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

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  37. NadjiMarch 19, 2010 at 12:13 AM

    It looks so delicious.
    See soon.

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  38. BarbaraMarch 19, 2010 at 12:49 AM

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

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  39. Little Corner of MineMarch 19, 2010 at 1:25 AM

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

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  40. Malar GandhiMarch 19, 2010 at 3:31 AM

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

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  41. AnhMarch 19, 2010 at 5:40 AM

    This is surely unusual! Looks great !!

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  42. GoldmanMarch 19, 2010 at 6:22 AM

    This comment has been removed by a blog administrator.

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  43. Tangled NoodleMarch 19, 2010 at 11:46 AM

    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-)

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  44. sMarch 19, 2010 at 1:34 PM

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

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  45. PeteMarch 19, 2010 at 1:54 PM

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

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  46. TasteHongKongMarch 19, 2010 at 3:17 PM

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

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  47. CheahMarch 19, 2010 at 4:12 PM

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

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  48. Sonia ~ Nasi Lemak LoverMarch 19, 2010 at 8:30 PM

    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!

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  49. Sonia ~ Nasi Lemak LoverMarch 19, 2010 at 8:34 PM

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

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  50. My Little SpaceMarch 19, 2010 at 8:45 PM

    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.

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  51. RachanaMarch 19, 2010 at 9:50 PM

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

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  52. homegirlMarch 19, 2010 at 11:27 PM

    Hi Sonia,

    Thanks for the great info!! :) :)

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  53. SuhainaMarch 20, 2010 at 8:37 AM

    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

    ReplyDelete
  54. hanushiMarch 22, 2010 at 10:35 AM

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

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  55. AnonymousMarch 24, 2010 at 10:07 PM

    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

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  56. hjnApril 2, 2010 at 1:14 PM

    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!

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  57. DAnzelJanuary 27, 2013 at 9:33 AM

    can i use spring roll pastry for this recipe?

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  58. Sonia ~ Nasi Lemak LoverJanuary 28, 2013 at 4:30 PM

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

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  59. JomeowFebruary 27, 2013 at 9:49 PM

    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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  60. AnonymousApril 6, 2015 at 9:57 PM

    Hello Sonia,

    Thank you for sharing this yummy recipe. Could you also share how do you handle the sticky nian gao? I'm imagining how difficult it is to slice them :(
    Should I freeze or perhaps refrigerate the nian ago before slicing them?
    Cheers!
    Brenda

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