• Prep Time 10 minutes
  • Cook Time 10 minutes
  • Serving For 6 People
  • Difficulty Normal

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.

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


    To prepare mandarin orange coulis:
  1. Boil mandarin orange juice with sugar in a pot over medium heat.
  2. When mixture thickens, add butter and stir evenly.
  3. Let it simmer for about 2 minutes until the coulis takes on a bright golden hue.
  4. Stir in mandarin orange sacs and let mixture cool down.
  5. To prepare parcels:
  6. Wrap each slice of nian gao in double layers of spring roll skin.
  7. Mix cornflour with water to form a gluey paste.
  8. Dab or spread some of the cornflour paste to seal the edges of the nian gao parcels.
  9. Heat oil in wok and deep-fry the parcels on medium high heat until they turn golden brown.
  10. Drain off excess oil using a kitchen towel.
  11. Place 2 nian gao parcels onto each plate and serve with some mandarin orange coulis on the side.

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