Fried Nian Gao with Tempeh

Fried Nian Gao with Tempeh

March 25, 2022 Angie's Tempeh

[[ recipeID=recipe-9l16fqt3t, title=Fried Nian Gao ]]

Fried Nian Gao with Tempeh

Nian Gao or glutinous rice sticky cake is a cake everyone must have during Chinese New Year as it symbolises prosperity and good luck. This sweet and sticky rice cake is readily available only once a year during the Chinese New Year season.

Servings: 12 pieces

Keywords: Chickpea Tempeh

Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins

Ingredients

Instructions

Ingredients

200 ½ packet Angie's Organic Chickpea Tempeh (200g), cut into 12 slices
300 g nian gao, cut into even thickness
1 medium orange sweet potato, peeled and cut into even thickness
1 cup sunflower oil

For the batter

60 g all-purpose flour
60 g rice flour
¼ tsp turmeric powder
¾ cup water
1 tsp baking powder
3 tbsp toasted white sesame seeds
¼ tsp salt

Instructions

Placed cut sweet potato into a steamer and steam for 5 minutes over high heat. Once done, set aside to let it cool.
Using a large bowl, sift both flour, turmeric powder, and baking powder into the bowl.
Add water and whisk batter ingredients into a semi-thick and smooth batter.
Stir in salt. Then, add in toasted white sesame seeds. Mix well. Set aside.
Sandwich each nian gao with a slice of Angie's Organic Chickpea 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.
Heat up oil in a wok. Dip the sandwiched nian gao into the batter. Then, carefully place into hot oil.
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!

`); w.document.close(); w.onafterprint = () => { w.close(); } }