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
- 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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