Click LIKE & follow us on Facebook for recipe updates


Singapore home cooking/ baking/ food & recipe blog features more than 500 tried & tested, quick & easy kid friendly recipes with steps by steps tutorial.

Follow us on Instagram: mfa_dingoozatfood

If you're a company looking for possible collaboration, feel free to send me a message via Miki's Food Archives Facebook Fan Page or email to

Search This Blog

Thursday, 5 March 2015

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

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. 

Air Fried Glutinous Rice Ball With Nian Gao Fillings
Photo updated: February 2019

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? ;)

I made this in the morning and this picture was taken at night. 
Still looks good and taste good! Not oily at all.
(I ran out of sesame seeds, so I added some sprinkles).
Photo updated: May 2015

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! :) 

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 (or colourful 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/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 


Method: 步骤

1. Dissolve sugar in water. 

2. Mix glutinous rice flour and salt in a bowl. Stir in syrup.

3. Form a dough. 

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 raw sesame seeds. 

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. 

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. 

8. Cook for 20 minutes or until lightly brown. 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) 
If you like my recipe, click hereLIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 


By readers, some feedback from those who have tried this recipe:

By Chris Ng
By Julie Koh

By Rene Yeap Lie Hing

By Chelsea Ng

No comments:

Post a comment

Note: only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...