Remove banana leaves from the nian gao (if any). Cut the nian gao into about 4x3 inch pieces, about 1/4-inch thick
Prepare the batter by whisking all the ingredients. The batter will be slightly thick
Add about 2 Tbsp of cooking oil in a large non-stick pan. Heat it over medium heat. Dip the nian gao slice into the egg batter and then place on the pan to fry over medium heat. Do not be tempted to crank up the heat or they will turn dark quickly and the nian gao is still not soft and chewy inside (I used nian gao that has been refrigerated, so it's solid hard). Pan fry until golden brown and remove to absorbent paper towel. Repeat with the rest
If you have leftover, they can be stored in the refrigerator for up to 3 days.For longer storage like in the freezer, simply arrange the fried nian gao on a baking sheet lined with parchment paper, not touching each other and freezer for one hour and then transfer to freezer bag.
If you keep in the refrigerator, simply reheat by in the in the toaster oven, oven, or air fryer at 375 F for 5 minutes to crisp it back up. If frozen, do not thaw, reheat with the same method for 10 minutes
Pan-fried Nian Gao with Egg https://whattocooktoday.com/pan-fried-nian-gao-with-egg.html