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Thursday, 5 March 2015

Fried Nian Gao Glutinous Balls - Deep Fried & Air Fried recipes 财源滚进年糕煎堆 - 油炸/ 非油炸亦可

I made this in the morning and this picture was taken at night. Still looks good and taste good! Not oily at all.


Today is the 15th day of Chinese New Year, Yuan Xiao Jie 元宵节. According to Chinese tradition, Yuan Xiao Jie marks the end of Chinese New Year festivities. Most of the Chinese household will make Glutinous Rice Balls soup/ Tang Yuan on this day. This traditional snack is commonly served because it's pronunciation is synonymous with 'tuan yuan', which means reunion. Symbolizing togetherness and happiness for the whole family. 

Well, I didn't make Tang Yuan today, but I made something that I have been craving for so long. Fried glutinous rice ball with nian gao aka Chinese New Year Cake. Chinese New Year Cake symbolizing 'increasingly prosperous' in the new year...increment in income, career and growth of children. So this is a MUST EAT Chinese New Year Food. 

This recipe can be used for air-fry or deep-fry with oil method. Very simple and the best thing I like is the chewiness. I don't like to deep fry food with oil, so I air fried it.. It turn out quite pale and deceiving...I thought I failed when I took it out from the air-fryer. But, after the first bite, I couldn't stop munching.... I made this in the morning, munch until supper time still munching... Need I say more how it taste? ;)


It is crucial to use a good quality nian gao, like this one!
Not those steamed for 1-2 hours 'cheat version' nian gao, it won't taste as good indeed! :) 
这个配方做的煎堆可以用油炸或气炸。油炸的跟外面点心酒楼卖的没什么分别,很美味。气炸的会比较QQ,有口感。


Ingredients: (Yield 11 balls)

Skin Ingredients: 皮,材料

120g Glutinous Rice Flour 糯米粉 120克



35g Sugar (can be reduced if you like it less sweet) 细砂糖 35克,喜欢少甜的可以减少份量

85g Warm Water 温水 85克

Some Sesame Seeds and colorful sprinkles for coating 白芝麻 适量

Pinch of Salt 盐 少许


Fillings: 馅料
Some good quality Nian Gao, cut into cubes 年糕 适量,切粒


Oil for frying 油


If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



Method: 步骤

1. Dissolve sugar in water. 
把糖倒入温水,搅拌至溶化。





2. Mix glutinous rice flour and salt in a bowl. Stir in syrup.
把糯米粉和盐混合,加入糖水。






3. Form a dough. 
揉成面团。


The Nian Gao cubes in this pictures were too big, I trimmed it smaller after that.
4. Divide dough into 11 portions. Add the Nian Gao and roll into ball.
分割面团,大概11-12 粒,随意。包入馅料。


I was in a rush while making this, so I didn't really measure the weight of each dough. 

5. Coat with sesame seeds and sprinkles (optional, I ran out of sesame seeds, so I added some sprinkles).
粘上白芝麻。我的白芝麻刚用完,所以加了些彩色装饰。

6. You may deep fry the glutinous ball at this stage. Just heat up a pot of oil to 60% hot, put in the glutinous rice balls and deep fry until golden brown. 
炸至金黄色即可。

For air fried version, continue with step 7. 气炸式:

7. Add about a tbsp of olive oil in the air-fryer pan. Place the glutinous ball in the pan. 
放1汤匙油在气炸锅里。



8. Cook for 20 minutes or until lightly brown. 
气炸20分钟或至熟。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

Note: The air-fried glutinous balls is slightly harder and chewier than the deep fried version. However, it stay in shapes and won't turn soggy after long hours even overnight (Just warm it in an air-fryer or oven) 

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Some feedback from those who have tried this recipe:



By Chris Ng
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By Rene Yeap Lie Hing



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