Nian gao is a glutinous rice cake most popularly enjoyed during festive celebrations like Lunar New Year and Duanwu Festival (Dragonboat Festival). The Chinese delicacy is commonly eaten steamed or fried, but we’ve asked pastry chef Daniel Tay to show us four other creative ways to prepare and enjoy it. As the Chinese name nian gao translates to “higher year” in English, enjoying it with your family symbolises a year of higher fortune, wealth and happiness – HUAT AH!
About The Chef
Trained in the art of French pastry, Daniel Tay has worked for French gourmet food company Fauchon and fine-dining restaurant Les Amis in Singapore, where he was Pastry Chef. Daniel has also clinched numerous prestigious culinary awards including the Gold Medal at the World Pastry Cup 1996 in Singapore, and the Inniskillin Icewine Pastry Chef of the Year at the World Gourmet Summit Awards of Excellence in 2001. He is the founder of patisserie-cafe Baker’s Inn (now known as Bakerzin), and Foodgnostic, a state-of-the-art food solutions company. Daniel’s latest ventures include online cheesecake specialist shop Cat & the Fiddle and Old Seng Choong, which offers traditional festive treats with interesting twists. Visit www.oldsengchoong.com for a selection of nian gao, cakes, pineapple tarts and cookies.
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