Nian Gao Muah Chee / 年糕麻糬

Muah Chee, our afternoon tea today. Unlike the regular muah chee, it is made with palm sugar nian gao 年糕/new year's cake. I didn't make any nian gao for the last Lunar New Year but so tempted by those yummylicious photos online. To fix my craving, I made two small nian gao yesterday! Saving one for frying together with yam and sweet potato, turned the other one into muah chee. This palm sugar muah chee has a different flavor, not bad at all. 

今天哥弟俩的下午茶就吃年糕麻糬。过年的时候没做年糕，看到大家陆陆续续上传的年糕高照片被诱惑到了决定做来解馋。留了一半改天炸芋头吃，其余的就沾花生粉吃。椰糖年糕的麻薯有不一样的风味，好吃呢！

花生用小粒的比较香，干锅炒熟去膜捣碎再拌入少量的糖。新鲜的年糕可以直接用，硬了的年糕，切厚片蒸软再用。剩下的花生粉别丢掉，用冷冻印度煎饼随便包一包，煎着吃特香。

Nian Gao Muah Chee / 年糕麻糬

Ingredients:

200 g Nian gao

120 g Roasted peanuts, finely crushed

20 g Granulated sugar

Methods:

1. Cut the nian gao thickly, steam over medium heat until it is softened. Skip this step if you are using freshly made nian gao.
2. Meanwhile, mix together the crushed peanuts and sugar. 
3. Transfer the nian gao into (2).
4. Cut the nian gao into small pieces. Coat each pieces with the peanuts mixture. Enjoy!

Notes:

Try to use small size peanuts, taste better. If there is any leftover crushed peanut mixture, save it for making other snack.

 

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