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Fried Nian Gao with Sweet Potato and Taro

Do you remember that I make my own Nian Gao /Kuih Bakul/ Sticky Rice Cake on the eve's of Chinese New Year? Check it out...HERE !! Now I want to test how good is my first time making nian gao .But first of all I need to buy some yam and sweet potato,then sandwich both with cut nian gao ,coated with flour and deep fried! Whoopee!! To my surprised ,my fried sticky gooey nian gao doesn't leak out during and after the deep frying process!! As my mom told me once ,to prove my nian is good,it's has to go through frying method first,then we will know whether this recipe or skill of making nian gai is excellent or not!! Now it's has proven this nian gao recipe is sure good for keeper.


Ingredients:


2 tray 2x4 cooked nian gao (cut 1 cm square)


1 taro/yam (peel and sliced 1 -2 cm)


2 large Japanese sweet potato (peel and sliced 1-2 cm)


1 cup rice flour


1 cup all purpose flour


1 tsp baking powder


100 ml water


1 egg


1 tsp salt


3 cup oil for frying









Method:


1:Peel ,cut and wash taro or yam,sweet potato and nian gao,set aside.


2:Preheat oil in stainless steel wok or pan at 300 F or 150C.


3:Combine egg,rice flour,all purpose flour,salt,baking powder and water in a medium bowl,whisk all ingredients until become smooth batter.If the batter is too thick,add in some water,little,by little at one time,do not make the batter too watery,coz it's can't hold nian gao ,taro and sweet potato later. If the batter still have some lump,sieve with a siever in another bowl.


4: Place 1 piece of nian gao between sweet potato and yam.Dip the nian gao into the batter and fry over slow medium heat for 1-2 minutes or until golden brown.Drain on paper towel before serve.






Note:


I prefer Japanese sweet potato rather than the regular sweet potato coz it's has it's own natural sweetness that so intense without adding any sugar on it. The reason for me to add rice flour is to make the skin crispy and crunchier even after hours of frying.





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16 comments:

The Cooking Ninja said...
February 9, 2009 at 2:53 AM

Congrats on your nian gao !

That looks like areal mini burger. :)

Me ... I'm trying to make my no knead bread for the 3rd time ... maybe this time I will be successful with it.

tigerfish said...
February 9, 2009 at 3:58 AM

It looks really good. Here, we usually do it with egg. NOw...yours has got sweet potato and taro...yums!

mycookinghut said...
February 9, 2009 at 8:09 AM

Yey!! My favourite!! I like to eat immediately when it's warm... yummm. The interesting part is the sticky nin gao...

Little Corner of Mine said...
February 9, 2009 at 2:05 PM

Love this! But no nian gao for me this year. :(

dawn said...
February 9, 2009 at 9:19 PM

wow, congrats on your nian gao. No nian gao for me either this year. The fried nian gao with sweet potato and taro reminds of how my dad fries them.

Beachlover said...
February 10, 2009 at 2:05 AM

ninja cooking:
Thank you:)
oh! you're going to bake no knead bread? that fantastic!don't worry you will get it right! there is no hard rule to bake no knead bread,just let prove for 24 hours on your kitchen counter, then you bake.that is!


tigerfish:
I think malaysia fried nian gao and Singapore have slightly different..we like to use taro and s potatoes as sandwich...try this way,it's taste good!!

mycookinghut:
yes,the best part is when your teeth bite into the gooey nian gao you feel so good,right?


LCOM:
aiyoo so pity no nian gao this year,never mind la,go to market and buy a small one to fried..actually it's not hard to make..it's took me less than 2 hours to make those..

Dawn:
I guess your dad and mine mom come from same kampung!! lol! never mind la try this recipe,it's not really hard..

ICook4Fun said...
February 10, 2009 at 6:53 AM

This is something I look forward to eat after CNY. I have to remember to bring some back to US :)

Jescel said...
February 10, 2009 at 10:32 AM

i've never had this before.. or maybe i've had but didn't know it was nian gao... looks like it's complicated to make.. but you did it.. good job!

Food For Tots said...
February 10, 2009 at 1:05 PM

Aiyoyo...your "sandwiched" nian gao looks heaven to me! Whoever grabs a bite will surely get promotion this year!

Kevin said...
February 10, 2009 at 8:29 PM

This is the first that I have heard of these and they look and sound good!

chumpman said...
February 11, 2009 at 12:07 AM

You combined everything I love - yam/sweet potato/nian gao. Such an good idea, very creative and I have to give a try. I made glutinous rice cake/nian gao for my families and give away to friends for CNY and I made it with coconut milk.

Beachlover said...
February 11, 2009 at 1:21 AM

icook4fun:
gert,remember to get the one in vacumm pack instead of banana leave.it's can last for 1 year.


jescel:
you can get it in asian market but I think nian gao from different country like Taiwan ,china and Malaysia are in different color..Some are with red bean and so on..btw.. Thank you for dropping by:)


food 4 totS;
Thank you to your kind words.I wish your words will come true!lol!

kevin:
this cake mostly we chinese make during CNY..You can find it in Chinatown Asian market.If you live nearer to me,I will send you one!


chumpman:
wow! nian gao with coconut milk?.that interesting!!..can you share your recipe please:)

Mochachocolata Rita said...
February 11, 2009 at 4:09 AM

ohmygosh! three layers of goodnesses!!! brilliant idea! (i've never seen anything like this)

DC said...
January 21, 2012 at 10:57 PM

Can you explain how you prepared the taro and sweet potato layers? It looks good, but it seems like there is another step or two concerning those layers after "cut into little cubes". do you puree them? how do you get the layers to stay together in the frier, do you use a spoon or something to hold it as the dough binds them?

Anonymous said...
January 31, 2012 at 10:05 AM

Hi Lesley,

Thanks for sharing your recipe. I tried making it and it turned out fantastic. My family loves it. It reminded me of my Ah ma who used to make this traditional nian gao during CNY. I took some pictures and hope to share it with you.

Hope that you would continue to share more recipes.

Cheers,
FL

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.