Mochi/Nian Gao Red Bean Puff / 年糕豆沙酥

This is a super easy snack to make especially when you have a lot of leftover nian gao/年糕/new year's cake from the Lunar New Year. The puff has light and crispy crust with soft and chewy filling in side. Trust me, you won't be able to stop at one. 

The main ingredients are frozen roti canai/paratha, nian gao, and red bean paste. I used Japanese nian gao / mochi for mine, but I am sure it would be much nicer if it's baked with Chinese palm sugar nian gao. My suggestion, prepare the puff in advance only bake it when you want to eat. Perfect with a cup of coffee.

*･゜ﾟ･*:.｡..｡.:*･'(*ﾟ▽ﾟ*)'･*:.｡. .｡.:*･゜ﾟ･*

这是一道非常容易做的小点心，外香酥脆内软又糯的口感。甜而不腻，一人一个哪够？基本材料也简单，冷冻手抓饼/印度煎饼，豆沙和年糕。我做的是用日本年糕/麻糬，如果用椰糖年糕做的会更好吃。建议预先准备，要吃时才烤。配上一杯咖啡，完美下午茶。

*･゜ﾟ･*:.｡..｡.:*･'(*ﾟ▽ﾟ*)'･*:.｡. .｡.:*･゜ﾟ･*

Mochi/Nian Gao Red Bean Puff

年糕豆沙酥

Ingredients (makes 12):
3 pcs Frozen roti canai
240 g Red bean paste (divide into 12)
12 slices Nian gao (8x4x0.5cm)
1 Egg (small)

1 tbsp Milk

Sesame seeds, optional

Methods:

1. Preheat oven to 200°C.
2. In a small bowl, whisk together the egg and milk. Set aside.
3. Spread out the red bean paste onto each slice of the nian gao.
4. Defrost each roti canai, roll out into ±20cm squares. Divide into 4 equal portions.
5. Place one slice of the nian gao with the red bean paste on each roti canai. 
6. Apply some egg mixture on the edges, fold the roti canai over and seal the edges with a fork.
7. Brush the puff with egg mixture and sprinkle some sesame seeds over the top.
8. Bake for 15 to 20 mins. Best serve warm.

Note:

You can also make a big round shape puff, then cut into small pieces after it is baked.

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