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Sunday, 6 March 2016

Frying Neen Koe In Spring Roll Wrappers.

Every year just before the Chinese New Year, I will buy one or two "Neen Koe" (in Cantonese) or "Ti Kueh" (in Hokkien) or "Kueh Bakul" (in Malay). It is actually the Sweet Sticky Glutinous Rice cake. It is only on sale during the Chinese New Year.
This is the "Neen Koe" that I bought before the Chinese New Year. I allowed it to air dry and harden which will then be easy for me to cut into the desired pieces for deep frying. In its soft form, it is very sticky and not possible to cut.
Last week I had breakfast with my foodie friends and one of my friends passed me some "neen koe" and requested me to fry some "neen koe" snacks for our next meeting.
I agreed. I remembered I had some taro or yam in my fridge. Now I will have to get some sweet potatoes and spring roll wrappers.
 My friend told me that these were homemade by her friend.
I am not a very particular person, so I cut the sweet potatoes as best as I can. I don't want to waste any of the sweet potatoes.
 I also do likewise with the taro or yam. You can see that the sizes are not uniform. Then I got ready some cornflour mixed with some water for sealing the ends of the spring roll wrappers. I bought the spring roll wrappers, size 5 x 5 inches.
 These were all wrapped up. I placed one piece of "neen koe" in between 1 piece of sweet potato and 1 piece of taro or yam diagonally in the centre of a piece of spring roll wrapper. Then I wrapped them up and sealed the end with the cornflour and water mixture.
 Then I deep fried the wrapped up "neen koe" in oil over medium heat until the potatoes and taro or yam were cooked. I found these to be less oily than the ones deep fried with flour batter. The extras can be kept in the fridge and placed in oven to make them crispy again. 
The deep fried "neen koe" were all ready before we met again the next day for afternoon tea. I prepacked the "neen koe" for them to take home and kept some separately for our afternoon snack. We ate these "neen koe" with some sweet drink desserts at a nearby shop.
 "If a man has a hundred sheep,

and one wanders away and is lost, what will he do?

Won't he leave the ninety-nine others and

go out into the hills to search for the lost one?

And if he finds it, he will rejoice over it more than

over the ninety-nine others safe at home!

Just so, it is not my Father's will that even

one of these little ones should perish".

(Matthew 18:12-14, TLB)

46 comments:

  1. Hello, the fried yams sound delicious. I love the pretty views of the sky too.
    Happy Sunday, enjoy your new week!

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    Replies
    1. Thank you, Eileen. Have a happy new week!

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  2. I wish I have leftover nian gao so I can give this a try with the spring roll wrappers. Haha. Next year then. ^^

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    Replies
    1. Rose, I prefer this method because it is less messy than using the flour batter.

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  3. I slowly eat the neen koe... Only three pieces left... Thanks Nancy for the efforts!

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    Replies
    1. Ha ha..I still have my neen koe, not cut yet. Depends on my mood.

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  4. Nice to eat once in awhile. I love your way of frying. Easy and not mess as compared to using batter.

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    Replies
    1. Its not messy. Only thing is need to wrap them up before frying. Everything else is easy.

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  5. Hi Nancy,
    I fried nian gao the same way like you .... wrapped with spring roll wrappers, sandwich with sweet potato and yam! Nice ! Sametimes I'll just coat it with batter and panfried if I'm lazy. If we didn't feel like having nian gao in oily ways, I'll steam it and coat with grated coconut.
    Have a great week ahead!

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    Replies
    1. I love the steamed version with grated coconut too. Have a great week too!

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  6. What a very good idea to wrap them in popiah skin to fry! I have not seen deep fried nien kao done this way before. You are a genius! :)

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    Replies
    1. I got this idea from someone. I simplified the recipe.

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  7. Looks great, and nice photos. Have a nice week!

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    Replies
    1. Thank you, Blogoratti. Have a nice week too!

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  8. Replies
    1. Thank you, Beauty. Have a wonderful week!

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  9. I love spring rolls. What a fabulous treat indeed.

    Have a lovely day Nancy. ☺

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    1. Thank you, Sandee. It is a very crispy snack! Have a lovely day too!

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  10. I love spring rolls as well. Your rolls looks delicious.

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    Replies
    1. Thank you, Julia. Have a lovely week!

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  11. Interesting...good that I just ate or I would be hungry!

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    1. Thank you, Rose. Have a great week!

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  12. Must be fun to make these rolls. They look so delicious and that too without too much work!:)

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    Replies
    1. Thank you, Kanak Hagjer. The folding takes up some time.

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  13. The spring rolls look delicious.
    A beautiful view of the blue sky.

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    Replies
    1. Thank you, Thel. Have a beautiful week!

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  14. Replies
    1. Thank you, William. Have a happy week!

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  15. I've only tried those first sweets once. I found them tricky to eat.

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    1. If the sweet cake is freshly steamed it is very sticky. It can stick to our teeth but I love it when it is sticky.

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  16. Oh boy, my favourite. Indeed a better way to do with the ti kuih instead of using batter. Thanks for the idea. No mess at all.

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    Replies
    1. You are most welcome, Irene! I no longer make the batter version.

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  17. Wow, Nancy, I love these fried neen koe in popiah skin! If I were your neighbor, I will ring your doorbell hah..hah..

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    Replies
    1. Thank you, Phong Hong. I too would love to be your neighbor. Then it is my turn to keep ringing your doorbell for your cakes and yummy cooking!

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  18. The neen koe is an interesting recipe..

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    Replies
    1. Thank you, Krishna. Have a great week!

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  19. Such a great make, they look delicious.

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    Replies
    1. Thank you, Mamas. Have a lovely week!

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  20. Ah good idea. They look much neater too with the spring roll skin wrapper.

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    Replies
    1. Thank you, Stacy. Yes, not so messy and oily. Have a nice week!

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  21. Replies
    1. Thank you, Francisco. Have a good week!

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  22. I left a comment here before so I don't know what happened to it!!! I am confused as the Americans call sweet potatoes yams. Therefore I am not sure that I have ever seen a yam which appears to be so much lighter in colour! Bet they all taste great though as we love sweet potatoes. Diane

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    Replies
    1. Hello Diane, over here we have potatoes of many colours. There are purple, orange, beige, etc. And they all taste great.

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