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.
- [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
- [To prepare mandarin orange coulis] : 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.
- [To prepare parcels] : 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.