Nian gao (sticky rice cake) is a must to usher in the Chinese New Year. Traditionally the steamed nian gao comes in a round shape but during the festive season you can find them in many shapes and sizes. This Baked Nian Gao with Wonton Wrap (leftover nian gao from CNY) is easily made with only two ingredients and a little grease of oil. It only takes 20-25 minutes of baking and in return you will get a crispy wonton skin and a chewy soft and sweet nian gao filling. Good to serve it warm with a cup of Chinese tea.
Good to serve it warm with a cup of Chinese tea.
- 2 个小年糕
- 12张 云吞皮或水饺皮