January 22, 2009

new year's cake and how to use it

We were at the Chinese bakery the other day, and along with the egg tarts and lotus seed moon cakes and the 4 GLORIOUS ENORMOUS breakfast-treat-filled bao we got a weird little golden-brown blob of New Year's Cake. Everyone seemed to be buying some so i wanted to try it too.

I sliced a little off and it tasted kind of like paste. I didn't get it, and complained to the tallasiandude. He suggested that I heat it up, possibly in a frying pan. That seemed reasonable enough so I put some peanut oil in the pan and fried my little slices. And holy mackerel, does that make a difference. They get all crispy and caramelized, and they go gooey and soft. Yum.

I guess I should have known, really, because I know about grilled mochi in Japanese cooking, and mochi is effectively the same thing as this weird glutinous cake. Now I know, and I can look forward to many years of yummy crispy rice-goo goodness in late January. Hurray!

Posted by foodnerd at January 22, 2009 10:43 AM
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