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 sliceSweet Potato, thin sliceYam, thin sliceMethod
- Mix all type of flours, oil and water to a smooth and no lumps batter. Set aside to rest for 30mins.
- Sandwich a slice of Nian Gao with sweet potato and yam. Coat it with batter.
- Deep fry in a wok over medium to low flame till golden brown and crispy.
- Serve warm.
Recipe adapted from here with minor changes
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