Hey, it's been a month now that we have just celebrated our Chinese New Year, time flies? Yeap, I'll say that again, and again. I don't know about you guys, but every year, I told myself that I'm not going to stock a huge amount of snacks, junk foods, goodies, and whatever that is needed to serve your guest during the festive season.........but no matter how hard I try to stay low in the volume, after the CNY celebration, I was always left with heaps of food in the cupboard 'untouched' and 'unopened', hmmmm..............
Well, I cleaned up my cupboard and found a lot of food, and I cleaned my refrigerator, and found one 7" inch and one 4" inch 'Nien Gao' given to me by my MiL and my Hubby's 'Tai Yee' before the CNY. When I opened the fridge drawers, I found 3 packets of Spring Rolls wrappers, nicely intact, untouched. Ok, I know that if I don't start thinking what to do with these two Nien Gaos, and the Spring Roll wrappers, it's going to end up in the trash very soon....:P
You wouldn't believe that Wendy of 'Table for 2 or more....' saves my life more that once and that include this time too.......LOL , thanks Wendy ;) I was browsing her blog the other day and bumped into this recipe that she posted - Nien Gao Taro Rolls.......I found it really innovating and interesting too when i saw it. I told myself I'm going to tell my MiL that there is another way of frying the Nien Gaos........as my MiL normally used to fry it with egg or sometimes, if she is not lazy, she'll sandwiched it with slices of Yam and fried it.
But , this is going to be so different and quickly jotted it down, I promise I'll inform my MiL....hehe. Well, who would know that I get to try out the recipe first and then sent some for her to taste........hehe
The following is the ingredients required, and as I have mentioned, I got this awesome recipe from Wendy, so hop into her blog and the original are there. Thanks again, Wendy, for the awesome recipe :)
Ingredients (Makes about 33 rolls)
500gm Yam , Cleaned and steamed to cook, mashed it while it's hot;
2 Tbsp of castor sugar
Add salt to your taste
100gm fresh grated coconut (However, as I don't have this at the time of preparation, so I didn't use)
300gm Nien Gao , cut into about 2" inch strips
Spring Roll wrappers , the size of 125mm x 125mm
Some egg whites for sealing
- Cleaned, sliced the yam and steamed to cook, it should be soft. While it's still hot, use a potato masher or the back of a fork ( that's what I used) to mash it up.
- Put in the sugar , salt and if you have the grated coconut into the mashed up yam, and stir to combine.
- On a flat surface or a big round plate, place a slice of the Spring roll wrapper, take a spoon full of yam, lightly spread in at the edge of the wrapper.
- Place a piece of the Nien Gao strip on top of the yam, and roll it up, wrapping it up.
- Lightly brush the sides of the wrapper, and seal it. Repeat until all the ingredients are used up.
- Heat up your frying pan / wok with cooking oil at low medium heat.
- Fry it until it's golden brown and drained the remaining oil with kitchen towels, ready to serve.
Enjoy, you'll love it!!
p/s: I sent some to my MiL for afternoon tea, she rang me back and told me that she loves it very much, and that she has now learnt a new way to fry her Nien Gao, LOL.