Nian Gao, the glutinous rice cake was one of the best finger food at home. This is the recipe from home, from my mum and also from my mother-in-law, this is the way a true Penang Hokkian lady would fried their Nian Gao. It is one of the taste ingrained since young. The memory of home and the place where I grown-up become very clear. I placed a piece of crispy fried nian gao in my mouth, the sticky gooey filling melted with the taste of sweet potato, always at the risk of burning the tongue. I remember how far we are now, outside my windows, I can see rain falling from the sky.
Recipe from Ah Tze's kitchen play
1 medium size Nian Gao, sliced into 1/2 cm slices.
50g plain flour
a pinch of salt
50ml water, or lesser
sweet potatoes, sliced into 1/2 cm slices.
oil for deep frying
1. Heat oil in wok.
2. Mix the flour and salt, add water and stir into a smooth sticky batter. (gradually add water)
3. Sandwich nian gao into two pieces of sweet potato, dip into the batter and fry over the medium heat until golden brown. (Remember not in high heat to prevent the nian gao from burning and the sweet potato undercook)
4. Test the softness of sweet potato with a chopstick, it should be able to prick through the sweet potato easily. Drain on kitchen paper before serving.
1. slice sweet potato as thin as you can.
2. Heat oil in wok with high heat.
3. Fry nian gao over medium heat.
I used chopstick to test the softness of the sweet potato.