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Sunday, 21 February 2016

Coconut & Yam Paste Crispy Nian Gao Stick (aka OrNee Nian Gao Stick) 椰香芋泥年糕棒



When I ask my 7yo son what he wants for Chinese New Year, he wants me to make Pork Jerky for him.....when my sister ask me the same question, my answer is always the same - Traditional Nian Gao! because that's the only Nian Gao that I like and there's no way I can make my own. Why? ....because the traditional Nian Gao need to steam 8-10 hours to get the nice brown colour, the 8-10 hours steaming would kill my steamers and ME! lol...


Back to my new creation ~ Coconut & Yam Paste Nian Gao Stick ~ was an unplanned experiment. I wanted to make yam paste dessert at first but after pureed the yam, I realised that I did not have shallot to make shallot oil. So I changed my mind to add some flour mixture (based on my last year creation - Baked Purple Sweet Potato Nian Gao Mochi flour ratio to form a thick paste, then coat it on Nian Gao and pan fry. 

Before you continue with this blog, I must tell you, this is not  a foolproof recipe. The thick and sticky yam paste isn't easy to handle. But, trust me, the result is awesome! It turned out heavenly tasty and addictive! The outer crust is crispy and the inner part is chewy. Non greasy because I pan fried it with minimal oil used. This is something you must try if you are a Nian Gao lover like me ;) 

By the way, I must say the oil that I used for pan frying this time, makes a difference too. I used my newly bought Medella Premium Organic Coconut Cooking Oil, which is healthier and I find it not easy to burn, so I can pan fry the nian gao until fully softened without burn. Love this to the max ;)









Ingredients: (Yield 6 - 3inch Nian Gao Stick)
~I must say this is ONE serving, I finished eating all 6 by myself! 



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!



80g Steamed Yam (steamed with pandan leaves for 30 minutes) 
蒸好的芋头80克(加一些班兰叶一起蒸30分钟)

3 tbsp Coconut Milk 
椰奶3汤匙

Pinch of Salt
盐,少许

10g Sugar (optional, omit sugar for less sweet nian gao stick)
糖 10克,不爱吃太甜的可以不放

15g Rice Flour
粘米粉 15克

23g Glutinous Rice Flour
糯米粉 23克

6 Nian Gao Stick
年糕6条,大概三寸长





Method:

1. Puree the steamed yam with coconut milk.
将芋头和椰奶搅成泥状。

2. Add in pinch of salt and sugar if using. Mix well. Add in all the flour, form a thick paste.
再加入全部材料(除了年糕),用汤匙搅拌均匀。

3. Heat oil in a skillet, coat the nian gao with yam paste, pan fry until golden brown. When the nian gao bubbling out, means it's ready to serve! Enjoy! 
烧热少许油,把年糕粘上芋泥,煎至金黄色。少许年糕流出,即可!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。

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Note:


The amount of coconut milk used is based on the moisture of the yam, do adjust accordingly. 椰奶的份量需自己拿捏。





























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