Fried Nian Gao with Taro (Fried Glutinous Rice Cake)

I realised I still has 2 sticky glutinous rice cake (Kueh Bakul/Nian Gao) in my pantry given by mom when I visited Malaysia two Chinese New Year ago..Oh yeah..almost 2 years but still good coz it's was in vacuum pack.I love to eat fried Nian Gao with yam and sweet potato,so I purposely hunt for yam/taro at South America market nearby.Sadly I can't find Japanese sweet potato,so I just bought the taro.The nearest Chinatown is almost 30 miles away..Well,it's not Chinese New Year yet but what the heck! My mom told me vacuum pack nian gao have longer shelf life..it's prove to be true!! The company who make this nian goa must have the secret technique to make this nian gao still look and taste good after months..love this dessert!! I eat this snack for my breakfast ,yummy!!

Ingredients:

1 medium size bowl nian gao,remove from vacuum pack and sliced thin

1 taro/yam,peeled and sliced thin,about 3 lbs

For Coating:

1/2 cup self raising flour

1/4 cup rice flour

1/4 cup glutinous rice

1 egg

1 tsp salt

1 tbsp sugar

1 cup cooking oil

Method:
1:Combine all the flour ,salt,sugar and egg ingredients in a large bowl,mix well.Arrange a slice of nian gao to sandwich between 2 slices of taro,coated with flour mixture.

2:Heat oil in fryer or skillet at medium heat.When oil is hot enough,flick some flour into it to test the temperature.When you see the flour mixture curl,that mean the oil is hot enough..

3:Slowly place the coated nian gao into the heated oil,do not over crowded or top each of the sandwich nian gao.Reduce the heat to medium,fry the sandwich nian each side for 5-8 minutes each side or until lightly brown.Use a toothpick or bamboo stick to pierce into the nian gao sandwich,if come out clean,that mean it's cooked.

4:Use a tong or chop stick to remove the cooked nian gao to a paper towel to absorb the grease.

5:Cool down for 10 minutes before serve warm not hot!! be careful not to eat hot nian gao coz it's will burn your tongue and mouth!!