Crispy wonton skin with a chewy soft and sweet nian gao filling after baked.
Author Ann Low
Prep Time 10mins
Cook Time 25mins
Total Time 35mins
2small pieces nian gao - sticky rice cake
Preheat oven to 190 deg C. Grease muffin pan with cooking oil.
Cut nian gao into 3 equal slices. Place one slice of nian gao on one piece of wonton skin and moisten the edge with some corn starch solution (1 tsp corn starch + 1.5 tsp water) or egg white. Then place another piece of wonton skin on top and gently press the edge to seal.
Lastly gently press the nian gao into the muffin pan. Brush some oil on top of wonton skin and bake into preheated oven for about 20-25 minutes. Best to serve warm.