Fried Nian GAO/Sticky Rice Cake

http://fizalgk.blogspot.com/2014/01/lepat-labu-kuning.html about 250g Sticky Rice Cake 年糕 (must use hardened sticky rice cake) about 300g Taro 芋头 (I use Thai Taro) about 300g Orange Sweet Potatoes 橙色番薯 Don't buy exact weight of taro and sweet potatoes. You have to buy more. Because if you want to cut them into equal square piece like mine, get prepared to have some wastage. Oh well, if you don't want wastage, you don't have to follow my way :) The Batter 4 tbsp Plain Flour 面粉 1 tbsp Cake Flour 蛋糕粉 1 tbsp Rice Flour 粘米粉 1/2 tbsp Tapioca Flour 薯粉 1 Egg 鸡蛋 40ml to 50ml Water 水 (or more) 1/2 tsp Sugar 糖 a pinch of Salt 盐 Method Heat up some oil for deep frying using medium low heat. Once the oil is hot enough, reduce to low heat. Sandwich the sticky rice cake with taro at one side, and sweet potato at another side. With the help of chopstick and spoon, coat the sandwich with batter, try to maintain it's shape, put the coated sandwich into the oil and fry it. Under low fire, slowly fry the sandwiched sticky rice cake. This is to ensure the taro and sweet potatoes are equally cooked before the batter turned golden. If your fire is too high, the batter will turn brown very fast, and you get raw taro and sweet potatoes. This is very important. Do remember. Heat control is very very important. If you are not confident enough, use a skewer to test poke on the sandwiched sticky rice cake to see if the entire piece of sandwiched sticky rice cake is cooked. When you tested one, you should be able to gauge the frying time for the next batch. Once it turned golden brown, dish up, drain on paper towel and let it cool down abit before serving. Tips : If you are so worried that the taro and sweet potatoes will not get cooked evenly, you can steam the taro and sweet potato for awhile (till half-cooked) before you sandwich the sticky rice cake for frying. Another alternative, slice your taro and sweet potato into thinner piece. Easier to get cooked :)