Fried Nian Gao - Spring
Roll Style
recipe adapted
from Table for 2..or more
-
1 whole nian gao
-
1 medium size yam (i bought the thai variety)
-
25 - 30 sheets of popiah skin
-
Oil for deep frying
1. Cut the nian gao into long strips of about 2 inches long.
2. Slice the yam thinly, then steam until soft. Mash evenly.
3. Smear some yam paste onto each popiah skin, then put one strip of nian gao on top.
4. Fold into a small spring roll, dab the end corner with some water and fold onto the roll, pressing firmly so the corner will stick. Continue until all the yam and nian gao is used up.
 |
| From top left
clockwise: Steam the yam slices, KG popiah skin, wrapped yam and nian gao, strips of cut nian gao |
5. Heat the oil
until it reaches deep frying temperature. Use a wooden chopstick, dip it into
the oil, and when u see bubbles coming out from the chopstick, that means the
oil temperature is right for frying. If the oil is emitting smoke, it means it
is already too hot.
6. Gently drop each roll into the oil. Be careful not to overcrowd the wok as this would lower the temperature of the oil and the rolls would not fry evenly. Since i am using a medium size wok, i fry a batch of 5 rolls at a time.
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| Serious deep frying happening here |
 |
| Niao gao oozing out, YUM! |
7. When the rolls turned golden brown,
take them out and dry on absorbent paper. Serve warm when the rolls are still
crispy.
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