Feb 3, 2010
Posted by Patrick.C
Eating Chinese New Year’s cake or year cake (年糕) is believed to have a symbolism of rising higher or taller in each coming year, such as getting a raise in job, promotion in income, or simply just growing taller for kids. I was told so during my childhood. In Chinese, Nian (粘) means sticky which is identical in sound as year (年) while gao (糕) means cake which is identical in sound as high (高). Thus it is dubbed as year cake.
Back in Malaysia, the sweet year cake is usually what we have during the Chinese New Year. Steaming and deep-frying are two common eating methods. I remember when I was in Malaysia, my mom preferred to steam the sweet year cake until it dissolved to become sticky and then it was served with the fresh grinded coconut meats. It was delicious! For the deep fried sweet year cake, it is normally sold by the Chinese doughnut hawkers together with other fried breads like Chinese fried bread stick (油條) and sugar cake (糖糕).
Being in the United States more than seven years, I didn’t have this delectable food. I was grateful when Sam brought two of these big sweet year cakes from Malaysia two weeks ago. Actually Sam was requested by my mom to carry them over for me. Although there are sweet year cakes selling in the Asian market for the coming Chinese New Year, these are homemade by my mom from Malaysia. So, I’ve utilized them for making the deep fried sweet year cake.
1 sweet year cake (sliced 0.3-inch)
1 yam / taro (peeled and sliced 0.3-inch)
2 sweet potatoes (peeled and sliced 0.3-inch)
1 cup all purpose flour
1 cup rice flour
1 tsp baking powder
1 tsp salt
1/2 cup water
Note: the true measure of ingredients may vary by depending on the quantity you want to make.
- Combine egg, rice flour, all purpose flour, salt, baking powder and water in a bowl. Whisk them until become smooth batter. Note: Make sure the batter is not too thick and not too watery.
- Heat up the pot or deep fryer with enough oil.
- Place one piece of sweet year cake between the sweet potato and yam. Try to put a little batter in between to make them stick together.
- Coat them evenly with the batter.
- Deep fry them with low / medium heat until golden brown.
- Drain on paper towel before serve.