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

Method

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 

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