Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Keep your fingers curled inward when using a sharp knife to cut the nian gao to avoid cuts.
Cut the coconut nian gao into even slices about one finger thick. Make sure the thickness is appropriate and not too thin.
Watch out
Cut the nian gao to an even thickness
cutting it too thin will cause it to melt and fall apart during frying
Beat 2 eggs into a batter. Evenly coat the nian gao slices with 2 tbsp of cornstarch first, then prepare to dip in egg batter.
Watch out
Apply the cornstarch thinly and evenly without lumps, otherwise the egg batter will peel off.
When adding oil and putting nian gao into the pan, slight oil splattering may occur. Slide the nian gao down the edge of the pan to prevent hot oil from splashing and scalding your skin.
Turn on the lowest heat to preheat the frying pan, add 2 tbsp of cooking oil, place the nian gao slices coated in cornstarch and egg batter into the pan one by one. Fry on the lowest heat for about 2 minutes until the edges of the egg batter set and the bottom turns golden, then flip and continue slow frying.
local_fire_departmentlowest heat, about 2 minutesWatch out
The pan must not be overheated before putting the nian gao in, otherwise the egg batter will burn instantly before the inside gets hot.
After frying each side for about two minutes until both sides are golden, increase the heat to medium. Flip continuously to press out excess oil and make the crust crispy, until both sides are golden and crispy with a soft, sticky center, then remove from heat.
local_fire_departmentmedium heat, about 2 minutesWatch out
You must continuously flip and monitor after increasing the heat, otherwise the high heat will burn it quickly.
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