Nian Gao Preparation
- In a pot, dissolve brown sugar and salt in water at a low temperature, until it simmers.
- Remove from heat and let the mixture cool. Add in both types of rice flour and mix until all dissolves. Add in the oil and mix until well combined.
- Sieve the mixture to achieve a smoother consistency.
- Line your desired mould with banana leaves and pour the mixture in, until almost full.
- Steam for 2 hours. Once done, let it cool and store in the fridge for later use.
Batter Preparation + Frying
- Fill a pot with sufficient vegetable oil for deep frying. Pre-heat the oil to 180°C.
- Dissolve ammonium bicarbonate in water and set aside.
- Sieve together all the other dry ingredients. Dissolve the flour mixture into the water and mix until there are no clumps.
- Remove the nian gao from the fridge and slice it into thin rectangular pieces.
- Sandwich the sliced nian gao in between a slice of yam and sweet potato. Coat it in the batter and place it into the heated oil. Deep fry for about 3 minutes or until golden brown. Repeat for the remaining nian gao pieces. Place them onto a serving plate and serve immediately.