年糕二重唱（2types of Nian Gao)

年过了，但是年糕还是要吃。

买不到芋头，那就将就点，只吃甜蕃薯也不错。

最近看到很多人都上各种不同的年糕食谱。

蒸，炸和烤都有。

试做了用春卷皮包着年糕再去炸，不是很喜欢。

也试了用千层酥包裹年糕再去烤；这个很不错。

我老公很喜欢。

今天就试试这个蕃薯蛋裹年糕，

也非常不错，我想孩子们会喜欢。

最不会错的就是传统的年糕夹着蕃薯和芋头

因为我最最最喜欢。

贪心的后果，油太满了；结果做完后，清洗工作双倍；

这叫自作自受。

Sweet Potato Balls with Nian Gao (Refer厨苑食谱 ）

Ingredients:

• 350g mashed sweet potato
• 80g plain flour, 1tbsp rice flour
• 1tbsp sugar
• 1/2 tsp salt
• 200g nian gao, cut into small square pieces

Method:

1. Combine all the ingredients to form a  smooth dough. 
2. Divide dough into 12g each.   Wrap in  nian gao as filling and shape into ball.
3. Coat the balls with flour and deep fry in medium hot oil until golden brown.

Fried Nian Gao (Refer Lamakitchen)

Ingredients:

• 10 slices of Nian Gao (sliced 0.3-inch)
• 20 slices of sweet potatoes (peeled and sliced 0.3-inch)
• 1/2 cup all purpose flour
• 1/2 cup rice flour
• 1/2 tsp baking powder
• pinch of salt
• 1/3 cup water

Method:

1. Combine rice flour, all purpose flour, salt, baking powder and water in a bowl. Whisk them until become smooth batter. Note: Make sure the batter is not too thick and not too watery.
2. Heat up oil.
3. Place one piece of nian gao between two slices of sweet potato. Try to put a little batter in between to make them stick together.
4. Coat them evenly with the batter.
5. Deep fry them with medium heat until golden brown.
6. Drain on paper towel before serve.