Saturday, February 12, 2011
My father’s 2nd younger sister, my “Sai Ku Cheh 小姑姐” told me last year about how her friend fried her nian gaos. She found it to be very delicious because nian gaos are sweet and when contrasted with a slightly salted coconutty taro filling, it tasted fabulous.
This year, with a nian gao given by my neighbor, I tried out the method she recommended. It was a refreshing change from the usual methods of eating. I gave some to neighbours from both sides and brought them to Mike’s shop. No one knew what I was serving them until they bit into the roll : ). It was fun making people guess. They all thought I was serving them spring roll.
**Charissa, please tell your mom we all loved this version.
Nian Gao Taro Rolls
Recipe source: Wendyywy inspired by Grace Ho
500gm taro (芋头, keladi )(cleaned weight)
100gm fresh grated coconut
2 Tbsp sugar
1/3- ½ tsp salt (use 1/3 tsp first, taste and add more if needed)
1. Slice taro and steam until cooked(soft).
2. Mash taro while it’s still hot and put in coconut, salt and sugar. Mix until well combined
300gm nian gao, cut into 2 inch long strips (mine were anywhere from 8-12gm each)
Spring roll wrappers (125mmX125mm)
Egg white to brush on edges
1. Place wrapper onto a flat surface, eg: a plate.
2. Place 1 tbsp of taro filling onto wrapper (I used 20gm filling since I had about 32 pieces of nian gao), lightly spread it out.
3. Place 1 pc of nian gao onto taro and wrap (see pictures)
4. Brush edge with egg white before rolling up.
5. Fry the prepared rolls in medium- medium low heat until golden.
Frying was a breeze, no splattering and even the wrapping is hot hard to do, because the taro filling is not soggy wet but easy to handle cos it won’t fall apart.
I made about 29 rolls from this recipe.
The sunlight today was bad, my pictures had high noise problems. Somehow I'm beginning to hate taking pictures. It's getting boring, LOL.