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.
Slightly freeze the nian gao to set, apply a little oil on the knife to prevent sticking, and slice the nian gao for later use.
Watch out
The knife must be oiled before slicing nian gao, otherwise it will stick heavily to the blade.
Prepare 50g of flour on a plate, coat the surface of each sliced nian gao with a thin layer of flour, and shake off excess flour.
Watch out
Apply only a thin layer of flour, otherwise it will burn during frying and taste too floury.
Be careful of oil splatters when adding hot oil to avoid burns, and use heat protection when pouring oil and swirling the wok.
Heat the wok, add 15ml of oil to coat the surface evenly, then pour out the excess oil, keeping only a thin layer of oil on the wok.
local_fire_departmenthigh heatWatch out
Hot wok and hot oil must be properly done, otherwise the nian gao will stick severely to the wok.
Watch out for hot oil splatters when flipping, and keep your hands away from the hot oil area while using the spatula.
Turn on high heat, put the flour-coated nian gao slices into the wok, shake the wok slightly to ensure no sticking, fry until the bottom turns golden brown, and flip.
local_fire_departmenthigh heatWatch out
Shake the wok frequently after putting the nian gao in, otherwise the high heat will quickly cause it to stick and burn.
Be careful of burns when transferring hot nian gao, use the spatula and plate steadily.
Transfer the nian gao, fried to golden brown on both sides and soft and cooked through, onto a plate and serve.
Watch out
Take the nian gao out of the wok immediately when done, otherwise it will melt and deform if left too long in the hot wok.
Foolproof Cantonese Ginger Milk Pudding
Golden Crispy Pan-Fried Nian Gao Batter Tutorial
Refreshing and Sweet Mung Bean Soup
Homemade Classic Mango Pomelo Sago
Classic Hong Kong Coconut Milk Pudding
Hong Kong Style Crispy Golden Pan-Fried Nian Gao