Puff Pastry Nian Gao (酥皮年糕）

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Every Lunar New Year, we always make sure Nian Gao (年糕) graces our table. Not just because it’s delicious, but because it symbolizes rising prosperity and good fortune for the year ahead. Traditionally, we steam it and enjoy it in many ways.  Pan-fried with egg, deep-fried with batter, or simply sliced and eaten warm.

This year, I decided to give our family favorite a little twist. Instead of frying or pan-frying, I used my sister-in-law’s homemade rice cake. Extra chewy and full of sweet, nostalgic flavor and wrapped it with puff pastry before baking it in the oven.

What came out of the oven was pure comfort: golden, buttery flaky pastry on the outside… and soft, sticky, chewy Nian Gao in the center. A beautiful contrast in textures that turned a classic treat into something new.

Using puff pastry not only adds a crispy, flaky layer but also elevates the humble rice cake into a dessert-like snack that even kids can’t resist. The sugar inside the Nian Gao melts slightly during baking, giving each bite a perfect balance of crunch and goo and exciting.

INGREDIENTS

1.Puff pastry sheets (store-bought)

2.Homemade Nian Gao (slice into sticks)

3.Egg glaze

4.Optional: a sprinkle of black/white sesame seeds for extra crunch


METHOD

1.Roll out your puff pastry and cut into 4” small squares.

2.Place a piece of Nian Gao in the center of each square.

3.Fold the pastry around the rice cake, sealing the edges with a fork.

4.Lay them seam-side down on a baking tray and score the tops lightly.

5.Brush with egg glaze and sprinkle with sesame seeds if you like.

6.Bake in a preheated oven 230℃ for 20 minutes until the pastry is golden brown and puffed.

Serve warm, and watch everyone delight in this crispy-outside, chewy-inside treat!

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