KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
For ease of cutting the nian gao, refrigerate it overnight. The hardened nian gao will be much easier to cut than when it is soft and sticky.
300 grams nian gao 年糕 (tikoy)
2 eggs, beaten
5 tbsp plain flour, sifted
1 tbsp water
1 tbsp cooking oil
Salt, to taste
Comments