Chinese New Year Ti Kuih

This sweet-sticky rice cake which is commonly called Ti Kuih in Hokkien dialect is also known as Nian Gao or Kuih Bakul.  Though it is commercially sold throughout the year but it is not commonly eaten.  However, during the Lunar New Year celebration it is a must-have food item to buy either as gifts for close relatives, for decorations on the table, for the Buddhist for offering to their God, and most importantly for the family's consumption, especially on the 20th day of the Lunar New Year.  

For my family there are 3 different methods of serving this sweet-sticky rice cake. Here's to share......

1.  Shallow pan-fried with beaten egg

This is the most simplest method which I get to learn from my mum since when I was young.  Few simple steps:

1. Slice the sweet cake into slices, thickness depends on individual liking, but not too thick as it might not be able to cook through before the egg coating is overcooked or burnt.
2. Break one or two egg in a bowl (depending on how much sweet cake you are going to cook) and beat with a fork.
3. In a medium heated wok, add in oil (just enough for shallow fry).
4. Dip the sliced sweet cake into the beaten egg and put in the medium heated oil for frying.  
5. Turn over once when the coated egg has browned.
6. When the sweet cake has soften and is golden in colour, dish out and serve.

2.  Fried with flour and egg batter

• In a bowl add in about 1 cup of sifted plain flour, 1 small size egg and gradually mix in water untill you get a batter with a consistency which is not too thin or too thick.

• slice the sweet cake into slices, not too thick or too thin

• Heat a wok with enough oil for medium fry.
• Dip the sliced sweet cake into the batter, drip off some excess, then put into the medium-low heated oil.
• Turn once and when both sides are golden brown dish and drain on a wire rack (do not use kitchen paper as it might stick onto the paper).
• Serve immediately if you prefer it crispy.

3.  Deep-fried sticky sweet cake with yam and sweet potato

• In a bowl mix 2 cups plain flour and 1 egg with enough water to get a consistency of not too thin or thick

• Slice the sweet cake, yam and sweet potato to almost even size, but for the thickness the yam must be slightly thinner than the sweet cake and sweet potato as yam is tougher to cook.  

• Heat enough oil in a deep wok.
• For each frying dip one each of the yam, sweet cake follow by the sweet potato into the batter, let excess batter drip off, then immediately put into the heated oil of medium heat for deep frying.  Fry them in batches and do not over-crowd the wok.
• Turn few times to ensure that the yam and sweet potato are properly cooked. I use a wooden skewer to prick and ensure that the yam is soft and cooked through.
• Dish and drain on a wire rack.

• It's ready to serve!  If you prefer it crispy consume it when hot, but it also taste equally yummy when cooled.

The first and second method of serving this Ti Kuih are the conventional method, which have been made popular and practiced since the days of my parents and grandparents.  I get to learn this third method from my late mother-in-law.  For those who loves both yam and sweet potato it is heavenly, but for those who doesn't eat yam like the case of my children, then I would normally use two pieces of sweet potato and omit the yam. It is a good combination of yam, sweet cake and sweet potato as it helps to balance up the sweetness of the Ti Kuih.  However, I should admit that the Ti Kuih today are not as sweet as those years back.  Most people are trying to stay healthy by reducing the intake of sugar or consuming less sugary or sweet food.  

Enjoy cooking!