[Homemade] 年糕 (Nian Gao) – Chinese New Year’s Cake

Ok, I know CNY passed quite a while ago, but I thought I’d share this anyways.

This is 年糕:

Nummy!

年糕 or Nian Gao is a cake that Chinese people often eat during Chinese New Year. Our family never actually make our own 年糕 (too hard to make, glutinous rice is hard to work with~), we just buy it pre-made and then pan fry it at home. We usually get ours from a restaurant, this year we bought ours from 大班 (Tai Pan). Most Chinese restaurants in Chinatown sell New Year cakes during the CNY holiday, it’s a good way to make money because pretty much all the Chinese families in the city will buy some. The two other common “cakes” that we eat during CNY are 蘿蔔糕 (Turnip Cake) and 芋頭糕 (Taro Cake). I personally like 年糕 the best because it’s chewy and delicious and, and, and…just plain good!

My mom always fried the 年糕 with egg, so that’s what I did as well! The egg makes it seem more nutritious, and me less guilty about eating it. Pretty much you make it the same way as you would french toast. You cut the nian gao into slices (I usually do 1/2″ pieces) and then dip it into egg, and then fry it until the egg is cooked and the 年糕 is hot and soft.

chewy goodness

 

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