Nian Gao with Yam Roll

Sunday, February 13, 2011

Before frying

Nian Gao in the middle wrapped with popiah skin filled with yam and grated coconut

Lots of Nian Gao rolls for our tea time

Nian Gao was a festive food commonly sighted during Chinese New Year. According to Wikipedia, Nian Gao is a food prepared from glutinous rice and consumed in Chinese cuisine. It is available in Asian supermarkets and from health food stores. While it can be eaten all year round, traditionally it is most popular during Chinese New Year. It is considered good luck to eat Nian Gao during this time, because "nian gao" is a homonym for "higher year." As such, eating Nian Gao has the symbolism of raising oneself higher in each coming year. I had requested a few Nian Gao from Mummy before coming back from Chinese New Year holiday. I had saw this recipe from Wendy's blog and tempted to try it out as it was something different from those I had eaten previously.


1 medium sized yam
1 medium sized Nian Gao
100g fresh grated coconut
popiah skin ( I had used the large size ones)
2 tbsp sugar
½ tsp salt
egg white to brush on edges

  1. Slice yam and steam until cooked(soft).
  2. Mash yam while it’s still hot and put in coconut, salt and sugar. Mix until well combined.
  3. Cut Nian Gao to rectangular shape.
  4. Place popiah skin onto a flat surface, eg: a plate.
  5. Place 1 tbsp of yam and coconut filling onto the skin and lightly spread it out.
  6. Place 1 piece of Nian Gao onto yam and wrap it.
  7. Brush edge with egg white before rolling up.
  8. Fry the prepared rolls in medium- medium low heat until golden.


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