Description
Chinese rice cakes (Nian Gao, similar shape to Tteokbokki) skewered, deep-fried bare, and brushed with sweet-spicy chili sauce or cumin. A classic street stall snack.
Restaurants serving Zha Nian Gao (Fried Rice Cake Skewers)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Nian Gao(Chinese rice cakes/or Tteokbokki)
- Frying oil
- Sweet chili sauce
- Cumin powder
Instructions
- [Authentic Recipe]
- Take Chinese stick-shaped rice cakes (Nian Gao, similar to Tteokbokki) and skewer 3-
- per stick.
- Carefully drop them into moderately hot oil (160°C/320°F) to deep-fry bare, ensuring they don't stick together.
- Remove from oil the exact moment the surface blisters into a thin, crispy crust while the inside becomes stretchy and gooey.
- While piping hot, aggressively brush both sides with a special sweet-spicy reduction of sweet bean sauce, ketchup, gochujang, sugar, and garlic. Finish with a scatter of cumin.
Learn more Spice, substitutes, tips
Key spices
Sweet-spicy chili sauce、Cumin
Substitutes at Japanese supermarkets
Korean Tteokbokki / Japanese Kirimochi (diff shape)
Pairing
Boba Milk Tea / As a snack
Trivia
[Trivia] Similar to Korea's 'Sotteok Sotteok' (sausage and rice cake skewers), but the Chinese version is flavored with 'Cumin', making it a more exotic junk food.
Eating tips & etiquette
[Unique Eating] Because they harden when cold, the ironclad rule is to eat them piping hot and stretchy right after receiving them at the stall, being careful not to burn yourself.
Allergen
Soybeans (depends on sauce)