Fried Nian Gao (Glutinous Rice Cake With Yam and Sweet Potato) 炸年糕
These crispy Fried Nian Gao fritters are sandwiched with yam, sweet potato and of course, nian gao. Sesame seeds are also added in for extra crunch and texture. A classic favourite for Chinese New Year.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 grams nian gao (use hardened nian gao, cut into even thickness.)
- 400 grams yam (taro. peel and cut into even thickness.)
- 400 grams sweet potato (peel and cut into even thickness.)
- 60 grams all-purpose flour (sifted)
- 60 grams rice flour (sifted)
- 1/4 tsp ground turmeric powder (sifted)
- 3/4 cup water
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup white sesame seeds (adjust to taste)
Instructions
- 1
First, peel and slice yam/taro, sweet potato and sticky rice cake/nian gao into even thickness and equal pieces. (18 pieces each).
- 2
Sandwich each sticky rice cake with a slice of taro and a slice of sweet potato. Then set aside while we prepare the batter.
- 3
Preparing Batter:
- 4
First, sift the flours and ground turmeric powder into a mixing bowl.
- 5
Add water and whisk batter ingredients into a semi-thick and smooth batter.
- 6
Stir in baking powder and salt.
- 7
Then, add in toasted white sesame seeds. Mix well. Set aside to rest for 20 minutes and we are ready to fry the nian gao.
- 8
Fry Sticky Rice Cake:
- 9
First, heat up oil in a wok.
- 10
Dip the sandwiched nian gao into the batter.
- 11
Then, carefully place into hot oil.
- 12
Reduce heat and in batches, fry the sandwiched sticky rice cake until golden brown on both sides, about 10 minutes. And we're done!
- 13
Remove from wok and drain off excess oil on paper towel before serving. It is best eaten while it is warm so serve immediately when done. As always, ENJOY!