350g steamed and mashed purple sweet potatoes
80g all-purpose flour
10g rice flour
40g caster sugar
½ tsp salt
24 pcs x 7g nian gao
Adequate cooking oil for deep-frying
- In a mixing bowl, add in steamed and mashed purple sweet potatoes, all-purpose flour, rice flour, caster sugar and salt. Knead into a dough and divide into 24 pcs x 20g dough. Shape into ball.
- Flatten each ball into a disc and wrap with nian gao. Shape into ball again. Repeat the process until used up all the ingredients.
- Heat up adequate cooking oil for deep-frying. Deep-fry the sweet potato balls with nian gao in batches until golden brown. Remove, drained on paper towel to absorb excessive oil.
- Transfer onto a serving platter and serve.