Saturday, August 26, 2006

Deep-fried Sweet Potato with Nian Gao

Made this for afternoon snack today. I used the baked nian gao that I did earlier this year that I have kept frozen to try out the deep-fry version. Can't eat this too often because it's very oily and might give you sore throat (heaty feeling).

Bought sweet potato to go with it because this nian gao was not very sweet.

The closed up of the combination. Not bad at all, but this baked nian gao didn't turn gluey and sticky like the one in M'sia. Perhaps it was baked and didn't use coconut milk?? Not sure!

What I did with the leftover batter? Turned it into Tempura Broccoli by adding salt and garlic powder into the batter. My hubby actually enjoyed this a lot because it turned out so good. 

For the Crispy Batter:

Self raising flour, 1 cup
Salt and white pepper to taste


1.  In a bowl, add in 1 cup of self-raising flour, then slowly add in some water.  Mix to a thick batter.

2.  Thick batter as in not a lot of water, not runny, but in thick consistency.  Season with a little salt and pepper.

3.  Dip the nian gao and sweet potato into the batter and place in medium hot oil to deep-fry until golden brown.  Drain on paper towel before serving.


Anonymous said...

Yummy! Wish I live closer!!! ;-)

Gracio said...

Ching! Very innovative & creative way of cooking yummy broccoli. :)

Andrew McAllister said...

Why oh why do I always happen upon delicious-looking blogs like yours just before suppertime when I am HUNGRY? :o)

To Love, Honor and Dismay

rikke said...

mmm...i would like to taste that bread of yours=)

Alicia said...

Nice brocs!!! How do you make that batter, sure looks very crispy!

Little Corner of Mine said...

Thanks all. :)

This batter is very easy and crispy. If it's not crispy, my hubby would complaint. Hahaha... I used self-raising flour mixed with water and make the batter thick. You can season this however you like also.

Unknown said...

Ching, your nian gao and sweet potato certainly doesn't look oily, very crispy looking!

peitempo said...

sure looks yummy, what is the proportion of the flour or is it just by "agaration"?

Little Corner of Mine said...

Thanks Angie!

Pei, it's by agaration.