Source: http://www.thestar.com.my/Lifestyle/Food/F...-gao-Lava-cake/




Sweet potato and taro are cut to size.





One couple stays true to the tradition of fried nian gao.

GOLD cakes or nian gao are ceremonial cakes to many – I don’t think I’ve met anyone who actually loves the cake, although many do tolerate it.

It’s a sweet, brown and sticky rice cake that doesn’t really have much taste – that’s why the Hokkiens simply call it “tee kuih” or sweet cake. It’s also not much to look at, being round and brown.

But sandwiched between a layer of taro and sweet potato, battered and deep fried, it’s a different story.

For Chinese New Year, Imbi Fried Gold Cakes is closed from the first day to the ninth day. Individual gold cakes are also available for sale at the stall the week before Chinese New Year. There is a branch operated by a sibling at the Restoran New Seaview in Seapark, Petaling Jaya.

The article is rather lengthy, so for those who are interested, please click the link for the full story.

This post has been edited by leetan33: Feb 2 2014, 04:01 PM

Tasty... but....

generates enormous amount of fart and natural gas

i prefer without sweet potato and taro

Yes hngggggggggg

oooo sedap?

Is it me or the oil is black???

Yeah, black.

The batter looks gooding..

it looks great but high cholesterol oh god why!

how're they gonna stick together when putting them into the wok frying?

the coating/batter (egg/flour) not sticky enough lerr.....

nian gao is sticky when heated

one of my fav foods. i usually buy fr the stall at Restoran O&S at taman paramount.

macam ubi goreng jer

recycle la sampai boleh, jimat and make better profit... hygine tolak tepi

Ohh.. tyty. Will try it later.

taste good but nvr tried this stall before, always get this in OUG