Kum Jiong Nin Koh (Deep-fried Glutinous Rice Cake Parcels with Mandarin Orange Coulis)

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.

Print Recipe
Servings
6servings
Servings
6servings
Print Recipe
Servings
6servings
Servings
6servings
Ingredients
Servings: servings
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Instructions
To prepare mandarin orange coulis:
  1. 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:
  1. 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.
  2. 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.
  3. Place 2 nian gao parcels onto each plate and serve with some mandarin orange coulis on the side.

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