Crispy Batter Nian Gao

I was goggling for Nian Gao Batter recipe and come across a website stating Crispy Batter Nian Gao. I decided to give it a try and it is indeed crispy.

Recipe adapted from: https://dayre.me/coasterkitchen

Ingredients:
Nian gao, 年糕
Yam (i did not use)
Kumara/ sweet potatoes( i did not use)

100g rice flour
50g potato/ tapioca starch
25g corn starch
1 egg
1 tsp baking powder
1 tsp cooking oil
1/8 tsp salt
100 - 125ml cold water
1 tsp castor sugar ( I added sugar apart from the website)

Method:
1. Cut the nian gao into equal squares and thickness of about 1cm each. Set aside.
2.  To make the coating batter, add rice flour, potato/ tapioca starch, corn starch, cooking oil, salt and baking powder into a bowl. Mix it evenly.
3.  Then add in the egg and half portion of the water. Mix it well until it becomes a thick yet a little runny batter.
4. The batter should not be too thin until it is not able to coat the nian gao.
Add more water, little bit at a time, to the batter if needed.
5. Heat up pan with oil. Coat the nian gao with the batter and deep fry till golden brown.

Fried Nian Gao Balls with Sweet Potato and Taro

I made this Fried Nian Gao Balls with Sweet Potato and Taro during the Chinese New Year Period.  Using the Sweet Potato Ball recipe from Nasi Lemak's Blog, I made it with the Nian Gao as filling

 Sweet Potato recipe adapted from Nasi Lemak's Blog

250g Nian Gao, cut into cubes
Oil for deep frying...

Ingredients for sweet potato dough
125g sweet potato, cooked and mashed
25g all purpose flour/ corn flour
8g glutinous rice flour
25g sugar
A pinch of salt
Abt 1tsp water or adjust accordingly ( it depend on the type of sweet potato you use)

Ingredients for Taro dough
125g Taro, cooked and mashed
25g all purpose flour/ corn flour
8g glutinous rice flour
25g sugar
A pinch of salt
Abt 1tsp water or adjust accordingly ( it depend on the type of sweet potato you use)

Method
1. Combine ingredients for sweet potato dough and knead till smooth dough.
2. Combine ingredients for taro dough and knead till smooth dough
3. Pinch a small portion of each type of dough, join them together and roll into ball. Flattened the dough and wrap a piece of nian gao cube in centre and roll into ball.
4. Heat oil in a wok, deep fry nian gao ball over medium flame till golden brown. Dish out and drain.