Nian gao is not just for Chinese New Year. It makes great party finger food too. Every year the mother will buy several sweet nian gao and freeze them for later use. High in sugar content, the glutinous rice cake keeps well. Whenever there is a casual get together, she will fry up a big batch of nian gao with sweet potato or yam. Crispy with a sticky gooey filling, I will be pinching the hot slices right off the fryer and eating them at the risk of burning my mouth.
Deep Fried Nian Gao (New Year Rice Cake) With Sweet Potato
For every 100g nian gao -
a pinch baking powder
1 tsp oil
sweet potato (optional)
oil for deep frying
Cut the nain gao into ½ cm slices.
Using a mandoline or a vegetable slicer, cut the sweet potato into wafer thin slices. Soak in ice water for about 10 minutes. Remove from water and pat dry with paper towel.
Mix flour, egg, baking powder, water and oil into a smooth batter.
Heat oil to about 150°C
Place 1 piece of nian gao between 2 slices of sweet potato. Dip the nian gao sandwich into the batter and fry over medium heat for 1 - 2 minutes until golden. Drain on paper towels.