Mochi/ Nian Gao Tarts 2 ways

Nian Gao (年糕) is an auspicious Lunar New Year treat that is believed to bring good luck when consumed. It sounds like “Year grow” when literally translated and so it is believed that you will grow in the new year when you have some. As a kid, we would eat it so we grow taller. For adults, many eat it to grow in career or be more successful in general. Traditionally, it is a sticky cake that you can enjoy dipped in egg and pan fried. However, I decided to try making them as tarts when I saw Marriott hotel in Singapore making it this way. While not identical as I’ve never tried that tart myself and mine doesn’t have additional filling, I am pleased with the contrasting texture of sticky/ ooey gooey inside versus a crispy crust. It definitely takes more time and a double process (steam + bake) to prepare it the sticky way (deep orange) so to save time, you can simply just bake the batter and tart directly and it would still be sticky inside, just not as sticky. These store well refrigerated and are best heated in toaster oven before enjoying them. This recipe makes 30 tarts.

Unbalanced

% Daily Values based on a 2,000 calorie diet