Thursday, May 19, 2016

Crispy Deep Fried Niangao with Sweet potato and Yam 酥脆番薯芋头炸年糕

Sandwich Nian gao or Chinese steamed sticky rice cake with sweet potato and yam then deep dry is one of the most popular snack during or after CNY in old days. When i was young, my mother always prepared this snack for us. My mother only used the simple plain flour batter. But this time i am sharing this recipe using many type of flours to create a crispy crust of Nian Gao. I tried this recipe as it just happened that i have all these flours on hand.

Crispy Deep Fried Niangao with Sweet potato and Yam 酥脆番薯芋头炸年糕

50g all purpose flour or plain flour面粉
50g tapioca starch 木薯粉
50g rice flour沾米粉

15g custard powder蛋黄粉
1tsp baking powder发粉
30g cooking oil or vegetable oil 食油
150ml water清水

Nian gao or Chinese steamed sticky cake, thin slice
Sweet Potato, thin slice
Yam, thin slice

  1. Mix all type of flours, oil and water to a smooth and no lumps batter. Set aside to rest for 30mins.
  2. Sandwich a slice of Nian Gao with sweet potato and yam. Coat it with batter.
  3. Deep fry in a wok over medium to low flame till golden brown and crispy.
  4. Serve warm.

Recipe adapted from here with minor changes 


Veronica Ng said...

Oh your sandwich fried niangao looks so yummy, Sonia. This is my favourite! But I haven't have this for a very long time. You still keeping the niangao from CNY? Brilliant!

Anne Regalado said...

You still have some nian gao ? :D Love the crisp coating , will try your recipe next CNY !

Somewhere in Singapore said...

I loves this, whenever i see this selling, i will sure buy and eat, hehe...

cik ain | sweet thots said...

oh i love this snack. Thanks for sharing the recipe, now I know what is that sticky filling ;)

Phong Hong said...

Aiyoyo! My favorite!

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