100gsweet potatopeeled and cut into 2cm by 2cm cubes
30gNian gaocut into 1cm by 1cm cube
Step 1: Prepare the sweet potato dough
Steam the sweet potato cubes for 12 mins or until it is fork tender.
While it is still hot, mash the sweet potato into a paste with a fork. Quickly add the sugar and tapioca flour and mix until a soft dough forms. If the dough is too dry, add 1 tbsp of water gradually and knead the dough till it reaches the consistency of a playdough.
Step 2: Wrap the nian gao
Pinch off a piece of dough, around 8g.
Roll it into a small ball, flatten it, and place a nian gao cube on the dough. Wrap the dough around it and roll into a round shape. Set aside.
Step 3: Deep fry and ready to serve
In a wok, pour in KNIFE Groundnut Oil till it fills about ⅓ of the wok. Heat it up on medium heat.
Once the oil is hot, add in the balls and let it fry for 1 – 2 minutes. Use medium-low heat to avoid burning.
With the metal sieve, stir the balls and press them flat gently. The balls will expand and form a crispy crust with a hollow centre.