Late to the party, my CNY backlog ensues (part 2)- this year mum decided to venture away from our usual Regent Hotel to try Old Shen Choong for Nian Gao (年糕).
While I preferred the firmer 年糕 texture as compared to the similar red date “cake” we had; these red chewy rectangles were far off compared to our usual, we suspect because of the glutinous flour used. The taste of which can be corrected with a thin egg wash before heating them up in pan.