Recipe Description
Nian gao (nin koh in Cantonese) is customary for Chinese New Year as this steamed glutinous rice cake’s sweetness signifies a sweet beginning and upwardly progress. Give it a golden glow by pairing it with some mandarin orange coulis, in this Kum Jiong Nin Koh recipe.
Note: Mandarin orange coulis can be made ahead of time and stored in an airtight container in the fridge. This recipe was first published in Flavours magazine.
This recipe is best with
Recipe Ingredient
- Mandarin orange coulis:
- 50 ml mandarin orange juice
- 40 g sugar
- 1 teaspoon grated mandarin orange zest
- 20 g butter
- 50 g mandarin orange sacs
- Nian gao parcels:
- 12 slices nian gao
- 24 pieces spring roll skin
- 1 tbsp cornflour
- 2 tbsp water
- enough oil for deep drying
Instructions
- Boil mandarin orange juice with sugar in a pot over medium heat.
- When mixture thickens, add butter and stir evenly.
- Let it simmer for about 2 minutes until the coulis takes on a bright golden hue.
- Stir in mandarin orange sacs and let mixture cool down.
- Wrap each slice of nian gao in double layers of spring roll skin.
- Mix cornflour with water to form a gluey paste.
- Dab or spread some of the cornflour paste to seal the edges of the nian gao parcels.
- Heat oil in wok and deep-fry the parcels on medium high heat until they turn golden brown.
- Drain off excess oil using a kitchen towel.
- Place 2 nian gao parcels onto each plate and serve with some mandarin orange coulis on the side.
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To prepare mandarin orange coulis:
To prepare parcels:
