First, peel and slice the Yam (400 gram), Sweet Potato (400 gram), and Rice Cake (300 gram) 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 (60 gram) and Ground Turmeric (1/4 teaspoon) into a mixing bowl.
Add Water (3/4 cup) and whisk batter ingredients into a semi-thick and smooth batter.
Stir in Baking Powder (1 teaspoon) and Salt (1/4 teaspoon).
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!