Skip to main content

Puff Pastry Nian Gao ~ 酥皮年糕


Each Chinese New Year, I would get a Nian Gao, sticky rice cake as an offering for prayers as Nian Gao is a homonym for  'higher year',  which symbolises increasing prosperity and higher achievement for the coming year.  Therefore it is considered good luck to eat Nian Gao during this period.  Instead of frying the Nian Gao with batter like what I did 'here', this time I chose to just wrap it up with a piece of puff pastry and dump it into the oven, and the ultimate result,  yummy gluey Nian Gao with crispy pastry!





Puff Pastry Nian Gao   ~   酥皮年糕

Ingredients
10 small pieces of Nian Gao about 1.1/2 x 3/4 x 1/2 inch 
10 pieces of 4 x 4 inch Kawan puff pastry
Egg glaze

Method
Place a piece of Nian Gao onto a piece of puff pastry
Apply beaten egg all round the edges
Roll up, and use a fork to seal the two ends
Place seams side down onto a parchment lined baking tray
Apply egg glaze
Bake in a preheated oven @ 180 deg.C for about 15 to 20 mins.
Serve warm
Labels:

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe