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.