Recipe Ingredient
- Sweet Potato:
- 1.2kg japanese potato
- 150g sugar
- 75g peanut oil
- 35g wheat starch
- Nian Gao:
- 600g glutinuos rice flour
- 750g water
- 150g wheat starch
- 75g oil
- 1pc coconut sugar
- 150g coconut milk
- 600g brown sugar
- Batter:
- 300g flour
- 300g corn starch
- 20g soda bicarbonate
- 200g oil
- 600g water
Instructions
- For Sweet potato, steam the potato for 30 minutes.
- Smash the potato and put it into the stove to cook. Add sugar and stir-well until the sugar is disssolved before adding the peanut oil.
- Cook and continue to stir until the peanut oil is fully absorbed before adding in the wheat starch. Set aside to cool before putting the mixture to chill in the refrigerator.
- Cut into slices for use later.
- To prepare 'Nian Gao', first, add coconut milk, brown sugar and water to cook until the sugar is dissolved. Set aside to cool.
- Add wheat starch, glutinous rice flour and oil. Pour in the sugar mixture as prepared earlier and mix well.
- Pour the mixture into a mould and steam for 4 hours.
- Once done, set aside to cool and chill it for two hours in the refrigerator.
- Next, cut the 'nian gao' into slices, heat it for awhile on the pan until it becomes soft and roll it together with the sliced sweet potato.
- Put the ready made rolls in the refrigerator to chill.
- Once ready to serve, remove from refrigerator and do a one touch reheat on the microwave before dipping it into batter and deep-fried to golden brown.
