Fried Nian Gao with Tempura Batter (炸年糕)/Fried Sticky Glutinous Rice Cakes

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During the Lunar Chinese New Year celebration, you must not miss having this kueh (cake) in the household. This kueh is supposed to bring to the family harmony, unity and closeness to the whole family.

This kueh (cake) is now commercially available in most well-stocked supermarkets in many South and Southeast Asian countries. We can even get this kueh here in the States. But I prefer to make my own as it is more fresh and pasty than the commercial ones. Well, I know that it requires plenty of hours to steam this cake and also you need to have a good recipe in order to have a prefect one. The commercial one is harder as it has to stand a long period on the shelves. I am sure each and every one has their preference.




1 6-inch round hard Nian Gao (Sticky glutinous rice cake), cut into 1/8 or ¼ inch thick pieces


Tempura Batter

1½ cups all-purpose flour

1/3 cup cornstarch

1½ teaspoons sea salt

1½ cups Ice cold club soda/water



In a mixing bowl stir all-purpose flour, cornstarch and salt to combine well together. Add 2/3 cup of club soda and stir lightly with a fork until combine. Add the remaining club soda mixing quickly, do not fuss about the lumpiness.

Dip and coat nian gao (sticky glutinous rice) slices lightly and then cook in hot oil at 350°F until food is tender and golden brown, about 4-5 minutes. Transfer to plate lined with kitchen paper towel to drain out some of the extra oil and serve.


This entry was posted in Chinese New Year Recipe, Chinese Recipes, Desserts and Pastries, South-East Asian Goodies and tagged , , . Bookmark the permalink.

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