Pan-Fried Nian Gao
Making Nian Gao, a steamed rice cake dessert, is an important Chinese tradition to celebrate the Lunar New Year. However, this sweet, chewy dessert slowly hardens in 2-3 days. Making pan fried nian gao is a delicious solution to enjoying nian gao during the two-week celebration. It's fine if you have more or less nian gao for this recipe. I pan fried half of a nian gao and still had extra egg leftover for dipping. Egg free option in the notes below.
Ingredients
- 1/2 recipe nian gao
- 1 large egg
- 2 teaspoon olive oil, or other neutral oil
Instructions
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Preheat a large non-stick frying pan on medium heat for 5 minutes.
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Cut the nian gao into 1.5 inch squares and then stand the pieces on their side and cut in half to make the pieces thinner.
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In a small bowl, beat an egg and then add the cut pieces of nian gao and stir to coat thoroughly.
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Add the oil to the pan and swirl to coat. Add the pieces of egg dipped nian gao and arrange in a single layer. After 2-3 minutes, flip them over to fry on the other side.
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The pan fried nian gao is ready to eat when slightly browned on both sides and softened.
Recipe Notes
To see the recipe for nian gao, visit https://nutfreewok.com/chinese-new-year-nian-gao-recipe/
For an egg-free option, omit the egg and pan fry the cut pieces of nian gao in oil.