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Nian Gao with Egg

Pan-fried Nian Gao with Egg Recipe

“Nian Gao” is eaten during Chinese New Year as it signifies success and togetherness. Serve this snack with Chinese tea to aid digestion as nian gao is sticky and filling.


  • 300 grams “nian gao” (年糕/tikoy)
  • 2 eggs beaten
  • 5 tbsp plain flour sifted
  • 1/2 tbsp cornflour or baking soda sifted
  • 1 tbsp ice water
  • pinch of salt
  • 1 tbsp cooking oil


  1. Slice the nian gao to uniform, thin square pieces.
  2. In a bowl, whisk eggs, flour, cornflour (or baking soda), water and salt until the batter is of a semi-thick and smooth consistency.
  3. Heat a pan with oil. Dip nian gao slices in egg batter and pan-fry in batches (add more oil if needed), until lightly browned on both sides. Serve with Chinese tea.

Noob Cook Tip

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.

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27 comments on “Nian Gao with Egg”

  1. I just had nian gao for breakfast yesterday but I just fried it with beaten eggs only. Can I use potato starch instead of flour for the egg-flour batter ?

  2. This is how we ate nian gao when we were younger too :)

  3. I love to eat this with fish and milk. Tea is also good to serve with…

  4. The fried cake pieces look golden and delicious! What a great use of leftover cakes.

  5. Intriguing! Like toast, or prata, but those who know nian gao, know that it’s sticky and sweet and so this dish comes across really intriguingly. Feels like I’ve had it before in my youth but it’s been so long, I wish I could taste this right now!

  6. Hey.. I would just like to ask can I replace the flour with cornflour? :)

  7. Hi,

    It looks good. But just a question though.
    How do you preserve your nian gao?
    Mine always gets fungus on it even when I cut them into small pieces and put them in an airtight container in the fridge.

    I usually put my nian gao in a spring roll wrap and fry them.

    Happy New Year in advance!

    • I never have problem with fungus as I put them in the fridge. Don’t even need container. But I only slice them before cooking, not beforehand.

  8. Love this dish very much but does it matter if the Nian gao is hard or soft? Cos my Nian Gao is soft now

  9. May I know the purpose of using ice water?

  10. Half tablespoon of baking soda made the crust bitter after I tasted the fried niangao. Are you sure it is half tablespoon and not teaspoon?

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