Crunchy and sweet, these delicious deep-fried peanut and coconut nian gao are traditional Chinese New Year treats.
- 900 g brown sugar
- 600 ml water
- 750 g peanuts
- 600 ml coconut milk
- 30 ml red-orange food colouring
- Peanut oil, for deep-frying
- 900 g glutinous rice flour
- 150 g rice flour
- 125 g wheat flour
- 25 g potato starch
- 150 g peanut oil
- 150 g tempura flour
- 450 ml water
- 150 ml vegetable oil
Add brown sugar and water in a pot over low heat to melt sugar. Remove from heat and set aside.
Mix ingredients in flour mixture well.
Add coconut milk into mixture in a steady stream. Stir well.
Add prepared melted sugar, food colouring and peanuts. Mix well.
Pour prepared mixture into moulds. Steam nian gao for one hour.
Remove moulds. When cooled, remove nian gao.
Mix tempura batter ingredients to a smooth consistency. Dip sliced nian gao in batter, then deep-fry till golden brown. Serve hot.
Photos: Andy Wong (Rave Photography)