INTRODUCTION

It is already the 5th day of Chinese New Year and I still have a lot of Chinese New Year recipe related recipes waiting to be issued in my recipe bank. As Saturday has one of the lowest readership possibly due to most readers have no time to read blogs, I will also share a very simple straight forward method of serving niangao.

There are many ways of servings niangao. The most basic type of eating niangao is to coat with beaten eggs and pan fried until the niangao is soft. My late mum always served us in this manner. Some families like to steam niangao until soft and throw it into a pool of shredded coconut, it will be very much like ondeh ondeh. The next common type is to deep fry the niangao, with or without yam and sweet potatoes. Some used spring roll skin to wrap the niangao and the more common type is using some egg batter as in this post : Deep Fried Niangao (酥脆炸年糕）

Another trendier method of eating niangao in English Facebook Speaking group is wrapped and baked using a puff pastry as in this post: Nian Gao Puff (酥脆烘年糕）

Today I am sharing the third way of eating niangao by wrapping in some sweet potatoes dough. It is called niangao balls . It is a combination of the auspicious Cantonese snack – Jiandui and niangao. if you are interested, you can refer to this post:  Sesame Balls or Jian Dui or Kuih Bom (煎堆，芝麻球）

It is definitely not  difficult recipe and all the quantities are full of variations. A bit more or less is acceptable . The only thing to highlight is to deep fry these balls in warm oil and not overly hot oil. Slow deep frying is required.

WHAT IS REQUIRED

Servings: 10-12 pieces of niangao balls

• Some niangao – cut into small pieces in your preferred size
• 200 grams of sweet potatoes
• 50 grams of plain flour
• 50 grams of wheat starch or potatoes starch (optional)
• 1 tablespoon of cooking oil
• 10 grams of castor sugar
• Some sesame seeds for coating

STEPS OF PREPARATION

• Cut the niangao into cubes of your desired size. In this illustration it is about 2cm x 2 cm x 2 cm

• Steamed the potatoes until soft,mash and add in the plain flour, wheat starch, cooking oil and white sugar. Knead until it form a pliable dough.

• Take a dough, shape round, use palm to flatten it, put a piece of niangao in the centre and seal the sides. Shape round again and roll in the bowl with sesame seeds .  If it is too dry, pat your hand with some water and roll it before dropping into the bowl of sesame seeds.

• Coat the balls with sesame seeds evenly. Deep fry the balls in some warm oil (using medium heat) until the exterior is golden brown.  Before, dishing out, high heat for about 1 minutes to force the oil out of the balls. Drain and best served warm.

CONCLUSION

An easy peasy recipe. Nothing to shout about. You can give it a try if still have nian gao left. There is a chance that air fryer may work but I am unsure as I do not have any air fryer. I said so because it is solid with shape.. Haha. Try at your own risk.

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