First, peel and slice the
Yams (1 3/4 cups)
Sweet Potatoes (2 2/3 cups)
Rice Cakes (10.5 oz)
into even thickness and equal pieces. (18 pieces each)
Sandwich each sticky rice cake with a slice of yam and a slice of sweet potato. Then set aside while we prepare the batter.
First, sift the
Rice Flour (1/2 cup)
Ground Turmeric (1/4 tsp)
into a mixing bowl.
Water (3/4 cup)
and whisk batter ingredients into a semi-thick and smooth batter.
Baking Powder (1 tsp)
Salt (1/4 tsp)
Then, add in toasted
White Sesame Seeds (1/2 cup)
. Mix well. Set aside to rest for 20 minutes and we are ready to fry the nian gao.
First, heat up
Oil (to taste)
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 towels before serving. It is best eaten while it is warm so serve immediately when done. Serve and enjoy!