Fried Nian Gao Sesame Ball aka Jian Dui/ Crispy Glutinous Rice Ball - Deep Fried & Air Fried Recipes 财源滚进年糕煎堆 - 气炸/油炸做法

Today is the 15th day of the 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 Chinese households will make Glutinous Rice Balls soup/ Tang Yuan on this day. This traditional snack is commonly served because its pronunciation is synonymous with 'tuan yuan 团圆', 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 symbolises '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. The picture below was taken at my first attempt using the air-frying method. It turns 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... need I say more about how it tastes? ;)

I made this in the morning and this picture was taken at night. 
Still looks good and tastes 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, store-bought or make your own.
Tap here for EASY NIAN GAO RECIPE 年糕食谱 
 

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 11-12 balls)

Dough 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

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如果您要分享此食谱/内容，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 these pictures were too big, I trimmed them 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. 
粘上白芝麻。

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

For the air fry version, continue with step 7. 气炸少油做法：

7. Spray/ brush some oil on the sesame balls. 

芝麻球喷/ 刷上少许油。

8. Air-fry 180'C 15 minutes or till golden and crisp. The air-fried sesame balls are slightly chewier than the deep-fried version and they stay in shape and won't turn soggy after long hours even overnight (Just warm it in an air-fryer or toaster oven) 
气炸15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。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my post on your news feed. Enjoy!

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

By Grace Tay Sui Huay

No Bake - Frozen Banana Cheesecake Bars 免烤 - 冰冻香蕉奶酪雪糕蛋糕

My new recipes usually were created when I desperately need to use up something or make something for special occasion. 

This time was to clear my 'going to expire' cream cheese and some frozen bananas.

Actually this cheesecake bars taste more like ice cream than cheesecake but I don't want to name this 'ice cream' because I didn't add any CREAM at all...No whipping cream or thickened cream... So I think it's not appropriate if I give a name that may confuse my readers here.

This cheesecake bars are creamy, freezing cold and melt in mouth just like ice cream but it's lighter than those homemade ice cream that made with thickened cream. The recipe in this blog is less sweet version, if you like it more sweet, just increase the amount of condensed milk. 


Ingredients:



250g Philadephia Cream Cheese (softened)


200g Ripe Banana (Mashed, I used frozen banana)

2 tbsp Fresh Milk


45g Condensed Milk (increase amount for sweeter cheesecake bars)


Few drops of Pure Vanilla Extract



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.

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Method:

1. In a stand mixer, beat cream cheese until smooth. 

2. Beat in fresh milk and condensed milk.

3. Beat in bananas and vanilla extract.

Deco & toppings:

Some Chocolate Rice Chips

Some Colourful Sprinkles

Some Flowery Sprinkles

1. Line the baking tin with baking sheet. 

2. Layer with generous amount of chocolate rice chips.

3. Pour in the cream cheese mixture. Gently tap the baking tin on the worktop 2-3 times to release trapped air. 

4. Layer generous amount of chocolate rice chips on top. Use a chopstick, gently stir in the chocolate chips. Just the upper layer.

5. Sprinkle some 'flower' on top. You may use whatever sprinkles that you have at home.

6. Cover with cling wrap, keep in the freezer overnight.

7. Remove from freezer, lift up the baking sheet carefully. Loosen the sides and cut the cheesecake into squares with a sharp knife.

8. Serve immediately.  If you like my recipe, click here, follow my facebook page 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. Enjoy! 

Some feedback from those who have tried this recipe:

By Alice Chang 

Cottony Soft & Moist Banana Cupcakes with mild coconut aroma 椰香海绵香蕉杯子蛋糕

This, I adapted from my old Banana Cake recipe. I made this in the morning so everything got to be FAST! I changed the method of beating the batter. Just dump in all wet ingredients and beat until ribbon stage. 

I used coconut oil instead of olive oil this time. Just want to try a new flavor! Hmm....smells really good! If you like coconut flavor, try this! 

Ingredients: (Yield 17 small cupcakes)

(A)

3 Eggs

100g Castor Sugar 

200g Banana/ 2 Large Bananas (mashed) 

(B)

150g Cake Flour

1/2 tsp Baking Powder

1/4 tsp Baking Soda 

(C)

100g Coconut Oil (If you don't like coconut flavor, you can substitute with other cooking oil)

This is how I normally pack cupcake/ muffin for my boy's school snack. Love this cake casing. :)

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.

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Method:

1. In a mixer, beat the eggs, mashed banana and sugar until ribbon stage.

2. Sift in (B) in 3 batches. Use a spatula to mix well.

3. Stir in (C) and mix well with a hand whisk. Scrape the bottom to make sure the mixture are well combined.

4. Pour the mixture evenly into 17 paper cups. 

5. Bake in a preheated oven 180'C for 20minutes 

(Note to myself: First 15 minutes - Baking Mode, Last 5 minutes - Traditional Mode)

If you like my recipe, click here, follow my facebook page 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. Enjoy!

Braised Red Fermented Beancurd (aka Nam Yu) Pork Ribs 焖南乳排骨 （免油炸）

Another dish that is best to serve with rice. Whenever I cook this, I cook EXTRA, for lunch and dinner. I don't eat leftover food (隔餐菜）but this is exceptional. 

I normally cook this in slow cooker which is much easier and the meat turned out very tender. However, it took longer cooking time. My slow cooker is super slow ;)

When I have no time to 'slow cook' the ribs, I braise in a pot on stove. Hmm... the taste is still good indeed but the meat is not as tender as the slow cooked version. 

Ingredients:

700g Pork Ribs (or baby back ribs)

Seasoning:

2 tsp Ginger Juice, just grate the fresh ginger and squeeze out the juice ;) 

2 tsp Small Onion Juice, same method as above

3 Small Onion, finely sliced

1 Cube Red Fermented Bean Curd 南乳

1.5 tbsp Oyster Sauce

1/2 tbsp Soy Sauce

1 tbsp ShaoXing Wine

1/2 tbsp Sesame Oil

1/2 tsp Dark Soy Sauce

1 tbsp Sugar

1.5 tsp Tapioca Flour

Some oil for cooking

3 Cloves Garlic (peeled)

Some spring onion for garnishing

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.

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Method:

1. Wash the ribs and dry with kitchen towels.

2. In a bowl, mix all seasoning.

3. Add seasoning to the ribs. Mix well.

4. Cover with cling wrap. Keep in the fridge, let marinate overnight.

Cooking with slow cooker:

1. Heat oil in a skillet, add in garlic. fry until fragrant. 

2. Stir in ribs (reserve sauce) and stir fry until no more sizzling sound. Add some hot water and the reserved sauce, transfer to a slow cooker, let it cook for 4 hours or until the meat is tender. I normally prepare this early in the morning.

Cooking on stove:

1. Heat oil in a pot, add in garlic, fry until fragrant.

2. Add in ribs (reserve the sauce) and stir fry until no more sizzling sound.

3. Add hot water and the reserved sauce, just enough to cover the ribs.

4. Bring to boil. Reduce heat, let simmer for at least 2 hours or more until the meat is tender and the gravy is thicken.  If you like my recipe, click here, follow my facebook page 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.