Tomorrow will be last the day of Chinese New Year, in honor of that I fried up some "nin go" for breakfast.
"nin go" is a sticky rice cake similar to Japanese mochi made during Chinese New Year. It is made with glutinous rice flour and sugar.
I found my homemade "nin go " this year at Penang restaurant in Atlanta.
This "nin go" has been stored in the fridge to keep it fresh, this causes it to harden which makes it easier to slice.
Before slicing, the banana leaf lining is removed. The "nin go" is filled into molds lined with banana leaves which impart a nice aroma to the cakes.
After slicing into bite size pieces , the cakes are dipped into a simple batter of eggs , flour, baking powder, sugar and salt
The cakes are then pan-fried in a buttered pan
They are cooked till golden on each side. When they are done , drain them on paper towels and let cool for about 3 minutes before serving
The perfect accompaniment to these cakes is some fragrant Jasmine tea
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| Beautiful golden Jasmine tea bought in San Francisco Chinatown |
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