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RECIPE
10 INGREDIENTS11 STEPS45min

Fried Nian Gao

4.8
4 Ratings
These crispy Fried Rice Cake fritters are sandwiched with yam, sweet potato and of course, nian gao. Sesame seeds are also added in for extra crunch and texture. A classic favourite for Chinese New Year.
Fried Nian Gao Recipe | SideChef
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These crispy Fried Rice Cake fritters are sandwiched with yam, sweet potato and of course, nian gao. Sesame seeds are also added in for extra crunch and texture. A classic favourite for Chinese New Year.
Huang Kitchen
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
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Estimated Total: Estimated Total:
Fulfilled by
Huang Kitchen
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
45min
Total Time
$6.42
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
10.5 oz
Rice Cakes
1 3/4 cups
Yams , cut, peeled
or Taro
2 2/3 cups
Sweet Potatoes , cut, peeled
1/2 cup
Rice Flour
3/4 cup
Water
1 tsp
Baking Powder
1/4 tsp
1/2 cup
White Sesame Seeds
to taste
Oil
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Nutrition Per Serving

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CALORIES
1342
FAT
25.1 g
PROTEIN
28.3 g
CARBS
252.3 g

Cooking Instructions

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Step 1
First, peel and slice the Yams (1 3/4 cups) , Sweet Potatoes (2 2/3 cups) , and Rice Cakes (10.5 oz) into even thickness and equal pieces. (18 pieces each)
Step 2
Sandwich each sticky rice cake with a slice of yam and a slice of sweet potato. Then set aside while we prepare the batter.
Step 3
First, sift the Rice Flour (1/2 cup) and Ground Turmeric (1/4 tsp) into a mixing bowl.
Step 4
Add Water (3/4 cup) and whisk batter ingredients into a semi-thick and smooth batter.
Step 5
Stir in Baking Powder (1 tsp) and Salt (1/4 tsp) .
Step 6
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.
Step 7
First, heat up Oil (to taste) in a wok.
Step 8
Dip the sandwiched nian gao into the batter.
Step 9
Then, carefully place into hot oil.
Step 10
Reduce heat and in batches, fry the sandwiched sticky rice cake until golden brown on both sides, about 10 minutes. And we're done!
Step 11
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!
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Nutrition Per Serving
Calories
1342
% Daily Value*
Fat
25.1 g
32%
Saturated Fat
2.6 g
13%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
252.3 g
92%
Fiber
18.1 g
65%
Sugars
23.1 g
--
Protein
28.3 g
57%
Sodium
2001.2 mg
87%
Vitamin D
--
--
Calcium
511.1 mg
39%
Iron
7.6 mg
42%
Potassium
2187.9 mg
47%
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