I made Nian Gao/Traditional Chinese New Year Cake the way my grandmother has done years back during Chinese New Year this year. It took me a good 15 hours to make the Nian Gao the traditional way. It was tedious and hard work, but it paid off eventually.
Nian Gao made the traditional way will not become moulded fast and could be stored in cold dry place for years. It also tasted so much better and the texture much Chewier.
We normally eat Nian Gao deep frying with coated batter, I am trying a new way today using a spring roll wrapper, I have to say that I actually like this one better!