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Recipe details are AI-generated from the video and may contain errors — for reference only.
Hold the edge of the nian gao securely when slicing with a knife to avoid slipping and cutting your fingers.
Slice the original nian gao and sesame nian gao into uniform thickness pieces.
Watch out
Cut the nian gao slices to an even thickness, otherwise too thin will break and too thick will not soften inside.
Crack 1 egg into a bowl, add 4 tbsp flour, add 3 tbsp water first, mix with chopsticks, adjust consistency with a little flour or water until thick enough to coat nian gao slowly.
Watch out
Add water gradually, adding too much at once will make it too runny to coat the nian gao.
Hot oil may splatter slightly when frying, slide the nian gao along the edge of the pan to avoid burns on your hands.
Pour 2 tbsp oil into a non-stick pan, swirl. Over medium-low heat, coat sliced nian gao in batter, tap off excess, place in pan. Swirl pan. Once bottom sets, flip repeatedly until both sides are golden brown. Adjust heat to low if needed, flip frequently, otherwise burning will ruin texture.
local_fire_departmentMedium-low heat, about 3 to 5 minutesWatch out
Do not use too little oil and wait for it to heat, otherwise it will stick and do not flip before the bottom sets, otherwise it will break.
Place paper towels on a plate beforehand, put the fried nian gao on the paper to absorb excess oil, best served hot.
Watch out
Nian gao is best eaten while hot
once cooled, the crust will soften and lose its crispiness
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