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Featuring slices of nian gao and lotus root coated and fried in a golden batter, these crispy treats are the perfect celebration snack for CNY! 


  • 80 g plain flour
  • 20 g cornflour
  • 130 g water
  • 1 tbsp vegetable oil
  • 1 tsp baking powder
  • 4 slices nian gao
  • 8 slices lotus root
  • Osmanthus honey, to drizzle
  • Osmanthus flower, crushed
  • Icing sugar, to dust

PREPARE THE BATTER Pour plain flour, cornflour and water and mix well into a paste. Add in vegetable oil, baking powder and mix well


Put a piece of rice cake between two slices of lotus root.


Coat with a layer of batter and deep fry in oil till golden brown.


Drizzle with osmanthus honey, sprinkle osmanthus flowers and dust some icing sugar on top before serving.

Click here for the step-by-step video!

Recipe: Chef Daniel Tay/Old Seng Choong

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