Nian Gao Sweet Potato “Sandwich”
Pan-fried Nian Gao with Sweet Potato “Sandwich”
Similar Recipe: Pan-fried Nian Gao with Egg & Nian Gao in Grated Coconut
Now that Chinese New Year is officially over, do you have nian gao (年糕/Chinese New Year Cake/tikoy) lying around at home? I know of people who deliberately keep their nian gao until it becomes mouldy as it symbolises “fa” (huat), i.e. striking it rich. But not for me, as I love to eat nian gao and I hate food wastage, so no way am I letting it reach that inedible state. Besides the usual pan-fried nian gao in egg, this year I tried something new by sandwiching nian gao with sweet potato slices before dipping in an egg batter. The result is definitely delicious and more interesting than the usual version. You can do a variant with 1 slice of sweet potato and 1 slice of yam (taro), instead of 2 slices of sweet potato. From my photo, you may have noticed that my sweet potato was sliced very thinly, while the nian gao was sliced thickly. This is the way my family likes it and the thickness is entirely up to you – if you like sweeter sandwich, slice the sweet potato thinly; if you like it to be less sweet-tasting, slice the sweet potato more thickly.
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Nian Gao Sandwich Recipe (Step-by-Step Photos)
Get the printable recipe on page 2.Ingredients
(Serves 2)
- 10 slices nian gao (sliced thickly & uniformly)
- 20 slices sweet potato* (peel before slicing; sliced thinly & uniformly)
- 1 tbsp cooking oil* You may use 10 slices sweet potato and 10 slices yam (taro) instead
Batter (A)
- 1 large egg, beaten
- 2.5 tbsp plain flour, sifted
- 1 tsp cornflour/baking soda, sifted
- 1/2 tbsp ice water
- small pinch of saltMethod
Slice nian gao (refrigerate before cutting) and peeled sweet potato (pictured above) to uniform slices.
Sandwich each nian gao slice with two sweet potato slices (or 1 sweet potato slice and 1 yam slice if preferred).
Whisk ingredients (A) in a bowl, until the batter reaches a semi-thick and smooth consistency. Dip nian gao “sandwich” in egg batter.
Heat a pan with oil. Pan-fry in batches (add more oil if needed), until lightly browned on both sides.
Drain excess oil on tempura paper before serving.
Get the printable recipe for Nian Gao Sweet Potato “Sandwich” on page 2.
Pages: 1 2
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{ 16 comments… read them below or add one }
Nice one! What a coincidence! I was going to make some of these later in the afternoon : ) Will use your recipe~
hope they turned out well :)
Ilove ngian GAO sandwich with yam but have not cooked it myself will try your recipe tomorrow when I can find nian GAO n yam in market !
I had one nian gao that I have kept for 5 years and it still haven’t turned moldy. That nian gao is just for decorating purposes and not for eating, I won’t dare to eat it too. Love your traditional way of eating nian gao, but I fell in love with the springroll way 2 years ago.
5 years?! what a feat that it hasn’t turn moldy. I don’t that that is possible in hot and humid Singapore, will turn mouldy if put outside for 2 weeks! I will try your spring roll nian gao recipe next year :)
Mmmm… look very yummy with the sweet potatoe and yam. Thanks for sharing :)
I did not even know some will leave their nian gao to turn mouldy!!?!?!? REALLY? My family usually just do a egg batter, that’s it. The sweet potato combo sounds good.
Thumb up for your idea, adding an interesting and healthy element to the treat.
Lovely photos! Nothing I’d thought of trying before, so thank you!
These look crispy and delicious! I love how the batter clings to the sweet potaot, and it’s a great way to use leftover nian gao.
very good the best nian gao
Looks super yummy..
Simple and yummy snack!
I tried it this morning with yam. Very tasty as it help to balance the sweetness of nian gao as I don’t have sweet tooth. It’s not too oily too.
I came across your recipe as I was looking for different batters to make my nian gao more crispy – was wondering if you’ve ever tried to make it using the purple sweet potato? I tried it once and I think the purple contrasts quite nicely with the yellow batter (http://picksandpecks.blogspot.com/2011/03/homemade-fried-nian-gao.html). I’ve also tried eliminating egg from the batter to make it more crunchy – seems to work well!
Nice! I think the ice water and baking soda do help the batter to be a bit more crisp.