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

Water

Salt and white pepper to taste

Method:

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.