recipe: fried nian gao (take 2)

More sticky goodness! Here is a second try at making nian gao - slightly different from my first try. This time I did not have any sweet potato, so the brown nian gao stands out a lot more from the taro.

I thought that this attempt looked a lot neater as I tried to keep the nian gao into regular, rectangular shapes, slightly larger than the nian gao itself so that there is less risk of the melting nian gao overflowing (you can still see some seepage though!)

Anyway, any extra/leftover taro can always be fried in batter alone, or sliced thinner and made into taro crisps!