Nian gao

It's a traditional Chinese sweet for CNY. Sticky and not too sweet - it's a honey sweet rather than a sugar sweet. We usually coat thin slices in egg batter to fry. Then the nian gao gets soft and chewy a bit like mochi. Very nice!

Traditionally it is meant to be sweet because it's a bribe to the kitchen God to make sure his tongue is sweetened so he will make a good report to the Jade emperor. 😊 that's why I make thin slices - not too much of it. And batter is plain so it counteracts the sweetness a little

Ah you know muachee? Have you lived in singapore before? You seem quite familiar with our food!