Fried Sticky Rice Cake Sandwich

This sticky rice cake / nian gao is a must have item for the Chinese celebrating CNY in Asia . For the businessmen it meant prosperity and for the working people it meant they get their promotion every year ;))) Most Chinese love to eat it either steamed and rolled in freshly grated coconut or fried it sandwiched between taro/yam and sweet potato.

A delicacy which my Piggies and I love very much and an item we looked forward to during the CNY. My Piggies never failed to ask “ Mom, you bought nian gao ??? ” A sigh of relief was heard when I answered " Yesssss ":))))

It can be kept in the fridge for a year or so , provided you sliced it first ( easier to cut when it is still soft) and stored in air-tight container . Many of us do that so that we get to eat this sticky rice cake through out the year!

Last Sunday , I fried this nian gao sandwiched between taro and sweet potato as afternoon snack for the Piggies . The oooos and the aaaarrs can be heard when I served these for their tea snack. The crispy outer layer and the gooey sweetness of melted nian gao oozing out was sweet heaven itself, truly a bomb in the mouth !!!

sandwiched the rice cake with taro/yam and sweet potato

the crispy outer layer and gooey sweetness of

melted nian gao inside gives you

a taste of heaven you will never forget :)))

The oooos and the aaaarrs can be heard

when I served these bombs for their tea snack.

Fried Sticky Rice Cake Sandwich

Ingredients:

1 big sticky rice cake /nian gao (sliced into ¼ inch thick ,1.5 inch square slices)
1 taro/yam (sliced into ¼ inch thick ,1.5 inch square slices)
2 large Japanese sweet potato (sliced into ¼ inch thick ,1.5 inch square slices)

Batter:

1 cup rice flour
½ cup superfine flour

½ cup corn flour
1 tsp baking powder
100 ml water
1 egg
1 tsp salt
3 cup oil for frying


Method:

1. Peel ,cut and wash taro or yam,sweet potato and nian gao,set aside.

2. Preheat oil in wok .

3. Combine egg , rice flour , superfine flour , corn flour, salt , baking powder and water in a medium bowl,whisk all ingredients till you get a smooth batter.If the batter is too thick, add in some water, little by little at one time, do not make the batter too watery, coz it's can't hold the nian gao ,taro and sweet potato together. If the batter still have some lump, sieve with a siever in another bowl. Leave to rest for ½ hr.

4. Place 1 slice of sticky rice cake /nian gao between a slice of sweet potato and and a slice of taro/yam. Dip the sandwiched sticky rice /nian gao into the batter and fry over slow medium heat for 2-3 minutes or until golden brown. Drain on paper towel before serve.

Enjoy !

*******