Wednesday, March 2, 2011
I normally fry Nian Kao (Chinese New Year Sweet Rice Cake) together with yam or sweet potato. Since I do not have either sweet potato nor yam in stock I used the mee ku that I made for Pai Tnee Kong to fry with the nian kao. This is the first time I fry the nian kao this way and it actually tasted quite good. I gave some to my neightbour and my family ate the rest of it for breakfast! LOL!
Nian Kao(Tee Kuih), cut into slices
Miku, 1 pc, cut into slices same size as the nian kao
Flour, 1/2 cup
Rice Flour, 1 cup
Baking Soda, 1/4 teaspoon
Salt to taste
Mix both flour together and add water slowy, while stiring the mixture to turn into a batter. Put in the baking soda and a little salt to taste. Put the nian kao and mee ku (mi ku) together and dip into the batter. Scoop them out and deep fry them in hot oil. Serve while still hot and crispy. Use medium heat to fry the nian kao because nian kao would turn black easily because of its' high sugar content.