Eating Nian Gao is like eating mochi which I love. Also I am trying to introduce my childhood CNY snack to my kids.
I have tried making preparing it over here and here.
So this year, I will try try using the air fryer to prepare Nian Gao Glutinous rice ball 年糕煎堆. Doing it this way, at least, hub will still able to have some.
It was a fun experiment and just in time to have it for my tea break.
.Findings: This yield a really soft and chewy dough and it is not oily! As my nian gao is not so sweet, I think I should increase the sugar from 20g to 40g or even 50g instead.
I should have cut the cubes bigger to approx 2cm cubes as you can see the fillings is pretty pathetic.
What you need:Yield 12 pcs
40g castor sugar (adjust accordingly to the sweetness of your nian gao)Pinch of salt100g water120g glutinous rice flourSesame seeds
Fillings: Nian gao, cubed
OilWater
Method:
In a bowl, place glutinous rice flour and make a well.
Bring water, salt and sugar to a boil.
Pour syrup water into the center and using a chopstick, slowly draw in the flours mixture to the water to form a dough.
Add more water if the dough is too dry. Do it little by little.
Knead to form smooth soft dough and roll into a long rope.
Divide into 10 portions.
Roll into a ball.
Flatten and insert nian gao cube. Seal well.
Quickly dip into a bowl of water and coat with sesame seeds.
Place inside a baking pan with oil.
Set at 170°C and air fried it for 8-9 mins, swirling round every 3 mins until it turns golden brown.
Enjoy!
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