Fried Nian Gao

15 mins

super easy

3-4 pax

What better way to finish off your Lunar New Year meals with a sweet-savoury Fried Nian Gao?

Think crispy, caramelised exterior and soft, mochi-like Nian Gao within. Even the pickiest of eaters would love this sweet, chewy, glutinous rice cake dish.

Taste the sweetness of the gooey, homemade Nian Gao balanced out by the more earthy taste of sweet potato and yam by following our recipe and creating your very own Fried Nian Gao in your kitchen.

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300 g Coconut sugar
400 g Water
350 g Glutinous rice flour
Banana leaves
1 Yam
2 Sweet Potato (Orange)
50 g Rice flour
50 g Plain flour
1/2 tsp Salt
140 ml Soda
2 tbsp Sesame seeds



In a saucepan add coconut sugar and water. Heat over medium low heat until sugar is completely dissolved. Set aside to cool until room temperature.

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In a large mixing bowl, add glutinous rice flour and slowly add sugar syrup while mixing. Mix until smooth.

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Line a baking tin with banana leaves and strain mixture into tin.

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Steam Nian Gao for about an hour.

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Remove from the steamer and leave to rest to room temperature. Refrigerate overnight.

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The next day, slice Nian Gao into rectangles. Slice yam and sweet potatoes into similar sized rectangles.

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Stack yam, Nian gao and sweet potato slices into a sandwich.

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In a mixing bowl, add rice flour, plain flour salt and mix evenly. Add soda and stir until just mixed. Add in sesame seeds and mix evenly.

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Dip sandwiches into batter, drip off excess and add into the fryer immediately. Fry until nice and golden.

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