Rose’s Kitchen

Nian Gao With Sweet Potato

Ingredients:

20 pieces nian gao

10 pieces sweet potatoes

oil for deep frying

Batter:

50g plain flour

50g cornflour

1 egg

1 tbsp sugar

1 tsp baking powder

water (about 1 cup)

Method:

1.  Cut nian gao into 1/2 cm thick slices.  (If the cake is too hard, steam whole cake for 5 minutes before cutting).

2.  Wash and skin sweet potato.  Cut into halves and then cut into 1/2 cm thick slices as for nian gao.

3.  Sift the plain flour, cornflour and baking powder into a mixing bowl.   Beat the egg with the sugar for 3 minutes and add to the flour.  Blend in the water, a little at a time till  enough to form a thick-dripping consistency.

4.  Heat wok with 3 rice bowls oil until very hot.  Lower flame to medium.

5.  Sandwich a piece of  sweet potato in between two pieces of nian gao.

6.  Dip into the thick batter and carefully drop into hot oil.  Deep fry on each side for about 5 minutes or until golden brown.

7.   Remove and drain off excess oil.

February 24, 2007 - Posted by | Desserts and Snacks

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: