Learn how to make Crispy Fried Nian Gao Sandwiches with Yam and Sweet Potato with this easy recipe. This classic deep fried snack is so delicious. Gooey sweet Nian Gao sandwiches in between slices of yam and sweet potato, then deep fried to perfection! You can use Homemade Nian Gao or store bought ones!
Watch How To Make Fried Niangao Sandwiches (Sticky Rice Cake with Yam and Sweet Potato) – Recipe Video
What is Nian Gao 年糕? A Chinese New Year Must Have
Nian Gao or glutinous rice sticky cake is a cake everyone must have during Chinese New Year, as it symbolises prosperity and good luck. This sweet and sticky rice cake is readily available only once a year during the Chinese New Year season. However, you can also keep, cut and store nian gao in the freezer for up to a year. The lunar new year may be over, but it is never too late to enjoy the yummy and sweet nian gao (glutinous rice cake or chinese new year cake) which is usually steamed, deep fried or pan fried with egg.
Crispy Deep Fried Nian Gao Sandwiches with Taro & Sweet Potato
Fried Nian Gao fritters is a crispy, sweet and delicious popular snack, enjoyed especially during or right after Chinese New Year. You can fry these Nian Gao on its own or more often than not, deep fry with slices of taro and sweet potato sandwiched between the Nian Gao. Simply dip the sandwiched nian gao in a crispy batter, then carefully dip into hot oil and deep fry to golden brown perfection. Sesame seeds are added in this batter for extra crunch and texture. And it’s a great way to use up leftover or hardened nian gao from the Chinese New Year too.
As always, ENJOY!
Here Are Some Related Recipes You May Like:
- Homemade Caramel Nian Gao Recipe (Sticky Rice Cake / Kuih Bakul) 焦糖年糕
- Steamed Nian Gao with Shredded Coconut Recipe (Sticky Rice Cake Onde Onde) 椰丝蒸年糕
- Fried Niangao Sesame Balls (Kuih Bakul Jian Dui) 炸年糕芝麻球
- Pan Fried Nian Gao with Egg 煎年糕
Fried Nian Gao (Glutinous Rice Cake With Yam and Sweet Potato) 炸年糕
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Ingredients
Fried Nian Gao (Sticky Rice Cake):
- 300 grams nian gao, use hardened nian gao, cut into even thickness.
- 400 grams yam, taro. peel and cut into even thickness.
- 400 grams sweet potato, peel and cut into even thickness.
Batter:
- 60 grams all-purpose flour, sifted
- 60 grams rice flour, sifted
- ¼ tsp ground turmeric powder, sifted
- ¾ cup water
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup white sesame seeds, adjust to taste
First, peel and slice yam/taro, sweet potato and sticky rice cake/nian gao into even thickness and equal pieces. (18 pieces each).
Sandwich each sticky rice cake with a slice of taro and a slice of sweet potato. Then set aside while we prepare the batter.
First, sift the flours and ground turmeric powder into a mixing bowl.
Add water and whisk batter ingredients into a semi-thick and smooth batter.
Stir in baking powder and salt.
Then, add in toasted white sesame seeds. Mix well. Set aside to rest for 20 minutes and we are ready to fry the nian gao.
First, heat up oil in a wok.
Dip the sandwiched nian gao into the batter.
Then, carefully place into hot oil.
Reduce heat and in batches, fry the sandwiched sticky rice cake until golden brown on both sides, about 10 minutes. And we're done!
Remove from wok and drain off excess oil on paper towel before serving. It is best eaten while it is warm so serve immediately when done. As always, ENJOY!
2 comments
May I know what oil to use. Some oils have high heating value and therefore the outside is burnt before the taro and potatoes can be cooked.
I use the peanut oil for deep frying.