Time required: 20 min | Serves: 3-4pax
Nian Gao is a sweet and sticky glutinous rice cake typically eaten for Chinese New Year. Many coat it with a batter then panfry it to have as a snack. I've made this version extra special to include one of my biggest loves - tempeh!
INGREDIENTS
300g nian gao, cut into even thickness
1 medium orange sweet potato, peeled and cut into even thickness
200g Angie's Chickpea Tempeh, cut into 12 slices
1 cup sunflower oil
For the batter
60g all-purpose flour
60g rice flour
¼ tsp turmeric powder
¾ cup water
1 tsp baking powder
3 tbsp toasted white sesame seeds
¼ tsp salt
HOW TO MAKE FRIED TEMPEH NIAN GAO
1. Placed cut sweet potato into a steamer and steam for 5 minutes over high heat. Once done, set aside to let it cool.
2. Using a large bowl, sift both flour, turmeric powder, and baking powder into the bowl.
3. Add water and whisk batter ingredients into a semi-thick and smooth batter.
4. Stir in salt. Then, add in toasted white sesame seeds. Mix well. Set aside.
5. Sandwich each nian gao with a slice of tempeh and a slice of sweet potato. Then set aside.
Tips : Try to cut the tempeh, nian gao and sweet potato into equal sizes and thickness.
6. Heat up oil in a wok. Dip the sandwiched nian gao into the batter. Then, carefully place into hot oil.
7. Fry the sandwiched nian gao until golden brown on both sides, about 10 minutes. Dish up and drain on kitchen towel. Eat while it is hot!
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