I first tasted this nian gao puff at my first blogger meet during last Chinese New Year. They were from Tracie of Bitter Sweet Flavors and I fell in love with it. I am crazy over deep fried nian gao that were sandwiched with yam and sweet potatoes but they are very oily. The puff is much better because it not. Since I have some nian gao in the fridge, I decided to make it. Instead of following just Tracie's recipe, I incorporated Sonia’s, Tracie’s and Wendy’s recipes into one. I omitted the roasted peanuts and added mashed yam and desiccated coconut like what Wendy did with her fried nian gao roll. This combination had yield a fine product and I am very happy with it. My friends and family loved it. They nodded their head to show their approval after the first bite so this was a successful venture. The credit goes to my three friends. Do go check out their blogs, they have lots of yummy recipes as well as fabulous photos. Even if you do not cook, you can treat your eyes to a feast.
Ingredients:
1 medium size Chinese Steamed Sticky cake / Nian Gao (cut 32 pcs. lengthwise, 1 in x ½ in x ½ in thick)
4 pcs. Frozen Puff Pastry, thawed and roll it out thinly, cut into 8 rectangles
1 medium size yam, cubed, steamed and mashed.
2 cups freshly grated coconut
1 egg yolk, beaten for glazing
White sesame seeds
Method:
Mix desiccated coconut with mashed yam. Coat nian gao with yam and grated coconut mixture. Place Nian Gao in puff pastry and seal the edges. Brush the pastry with some egg wash, sprinkle some sesame seeds. Bake at pre-heated oven at 180c for 20 mins or until golden brown
Note: You may have some nian gao left. The rule of the thumb is to make 32 puffs. This will taste good with desiccated grated coconut too.
Absolutely delicious!! Yam puffs are my ultimate childhood favorite puff, hehe. I am drooling here.. helpppp :)
ReplyDeleteMy family loves these! We call them sesame balls for short. Great post!
ReplyDeleteWow, blending 3 recipes into one! I'll bet these tasted super duper delicious. I'd certainly be nodding my head in approval too, mainly because my mouth would be stuffed too full to talk. Ha! Thanks for sharing this recipe and your friends' blogs, Veronica.
ReplyDeleteFushion recipes! Looks delicious too, pity I don't have any nian gao...must wait next year to try this! Thanks for sharing:D
ReplyDeleteThis looks like a fabulous combination. Your photos have me craving a bite.
ReplyDeleteYour version sound so yummy too. And you have just remind me i have some nian gao made by my mum still sitting inside the fridge, thought i have to do this again.
ReplyDeleteMy mouth is just watering looking at those stunning photos. Diane
ReplyDeleteoh myyyy that looks amazing! :D I love chinese and korean pastries~not sure if I've tried nian gao puffs though. Maybe something similar? :)
ReplyDeleteI've had something similar before but never imagined doing them myself. I'm happy to have your recipe.
ReplyDeleteBest,
Bonie
These look so pretty!! Looks super tasty.
ReplyDeleteI want to eat the screen....!
ReplyDeleteI just joined your blog and I am glad I did....such goodies...
ReplyDeleteOh my goodness...I always leave your blog hungry and ready to cook :)
ReplyDeleteThis is another creative way beside frying the nian gao. Absolutely good! Will try this since I still have nian gao & puff skin in the fridge. Thanks for sharing this!
ReplyDeleteDelicious yam puffs, i have to find that stick bun cake now.
ReplyDeleteYea, I remember Tracie's! Good! I reheated hers the next day since I was baking something else at the same time. Yours looks just as good as hers!
ReplyDeleteVeron,
ReplyDeleteMine were not made using dessicated coconut, they were freshy grated coconut.
I love this twist that you've done.
Looks really yummy.
Wendy: Thanks for pointing out that you used freshly grated coconut and not desiccated. I did too but did not know why my fingers again did not coordinate with my brain. I think I am loosing it! hehe. Five years more down the the road, I will call myself Quaylo and my hubby Quaypo. LOL!
ReplyDeleteKim: It is so nice to see you again. thanks for dropping by to say hello.
yummychunklet: Thanks for your comment. Oh, I did not know this is called sesame balls. In my mind, the sesame balls I love is made differently.
LeQuan, Jeannie, DG: Don't mention. I am very happy to share what I enjoy with you all.
Sonia: Thanks to you for started the ball rolling on this recipe.
fitforthesoul: I should say their texture is quite similar to mochi without the pastry.
Bonie, Swathi: If you can get the sticky rice cake, this is the way to go.
Bridgett, Diane, Belinda, David, Pei Lin, donkey & the carrot: I wish you all are staying nearby so that we can have tea with this together. Thanks for your nice comments.
This looks interesting. I am bookmarking for reference next time I have nian gao. :)
ReplyDeleteit look soooo YUMMY!!! (:
ReplyDeleteoh my looks absolutely yummy.. i too like deep fried nian gao with yam and sweet potato slices, but just too much oil!! Hrmm.. I still have some nian gao at home I think
ReplyDeleteI love yam and I am new to this stuff- I loved this recipe though :)
ReplyDeleteThey look delicious! Happy St Patrick's Day :)
ReplyDeleteHanushi: Oh do let me know after you make it. Curious to find out if you like it better than the traditional way.
ReplyDeleteThe Sweetylicious: thanks
Swee San: you are so creative. Maybe you can further improve on this recipe.
Suchi: if you can find nian gao, you got to try this.
Nancy and Vijay: Happy St. Patrick's day to you too. It is always a delight to see you again.
Veron, this 3 in 1 thing sounds absolutely scrumptious! But too bad this year I didn't buy any nian gao. So, next year I should order extra for this. haha...
ReplyDeleteKristy
gosh...such a good idea. Normally would have the "melt" Nian Gao with grated coconut. Never thought of making into puff
ReplyDeleteKristy: Hey you want some nian gao, I still have. Let me know, maybe we can meet for tea and I can pass it to you.
ReplyDeleteSmall Kuching: Ya, ithanks to Sonia of Nasi Lemak for this brilliant idea:D
This flaky pastry looks marvelous! I love biting into a delicate dessert and finding a sweet something in the middle.
ReplyDeleteOh that looks so good and exotic. Yams are so great for sweets too. Just lovely result
ReplyDeleteThat looks pretty good. Your photos are making me have those.
ReplyDeleteI vow to try this one day, thank you for sharing.
ReplyDeleteChristine, Cheap Ethnic Eatz, Spoon and Chopsticks: I apologize for this late reply. Don't know how I missed your comments. They means a lot to me. Many thanks.
ReplyDeleteDesperate housewife: Thanks for your visit and comment. Look forward to see your post on your version of nian gao puff:D
This sticky cake looks awesome. I would like to invite you to link some of your chinese recipes to my event Flavours of China. You have some wonderful chinese posts and sharing them with this event would be great.
ReplyDeleteDetails can be found here.
http://itsnotmadrasi.blogspot.com/2011/10/new-event-announcement-flavours-of.html
You have awonderful space I love all the clicks too.
Thanks for our invitation. I will go check out the details.
ReplyDelete