Nian Gao Puff with yam and freshly grated coconut

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.

Largely adapted from Sonia’s and Tracie’s and Wendy’s
recipes

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.

Stir fry baby bok choy with dried shrimps and yam - Featured in Group Recipes

It is very hard to come by a good piece of yam, one that is very starchy.  When you see one, it is like striking a lottery.  Caution: Yams, unlike sweet potatoes, are toxic so don’t eat it raw. Cooking helps to destroy its toxin. There are many variations of cooking yam but seldom with green leafy vegetables. The flavor of this dish is unique and unpronounced.  

Ingredients:

300 gm yam, cut into small cubes

400 gm baby bak choy

20 gm dried shrimps

1 tb vegetable oil

1 ts chopped garlic

1 cube bullion chicken stock

3 cups water

1 ts ground white pepper

2 tb fish sauce

Method:

Dissolve a cube of bullion chicken stock in 3 cups of warm water and set aside. Wash and blanch baby bak choy in salt water.  Deep in cold bath, drain and set aside.  Wash and soak dried shrimps in warm water for 30 mins. Drain dried shrimps and set aside.  Retain the  shrimp water.  Steam yam for 25 mins.  Heat oil in wok and sauté dried shrimps till it is soft. Add yam, fish sauce and chicken stock. Reduce heat to medium and let it simmer till yam is very soft and gravy reduced.  Add baby bak choy and mix well for about 2 mins. Transfer to serving plate and serve hot.