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Nian Gao (年糕) with Egg

kept bywenderella

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



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