【Huang Kitchen 黃廚房】炸年糕三明治

華人傳統過年除了一定會有的發糕、香腸與烏魚子,大塊大塊柔軟又有嚼勁的年糕也是絕對不可少的,但除了單純的蒸煮烤,冷凍後的年糕其實也很適合以油炸的方式來料理,不管當成下午茶或點心都很適合呢!如果手邊正好有吃不完的存貨,不妨利用這個做法好好消耗各種口味的年糕吧!

材料

【Fried Nian Gao (Sticky Rice Cake)】:
nian gao.....300grams (use hardened nian gao, cut into even thickness.)
yamtaro.....400grams (peel and cut into even thickness.)
sweet potato.....400grams (peel and cut into even thickness.)

【Batter】:
all-purpose flour.....60grams (sifted)
rice flour.....60grams (sifted)
ground turmeric powder.....1/4tsp (sifted)
water.....3/4cup
baking powder.....1tsp
salt.....1/4tsp
white sesame seeds..... 1/2cup (adjust to taste)

作法

1. First, peel and slice yam/taro, sweet potato and sticky rice cake/nian gao into even thickness and equal pieces. (18 pieces each).
2. Sandwich each sticky rice cake with a slice of taro and a slice of sweet potato. Then set aside while we prepare the batter.
3. First, sift the flours and ground turmeric powder into a mixing bowl.
4. Add water and whisk batter ingredients into a semi-thick and smooth batter.
5. Stir in baking powder and salt.
6. Then, add in toasted white sesame seeds. Mix well. Set aside to rest for 20 minutes and we are ready to fry the nian gao.
7. First, heat up oil in a wok.
8. Dip the sandwiched nian gao into the batter.
9. Then, carefully place into hot oil.
10. Reduce heat and in batches, fry the sandwiched sticky rice cake until golden brown on both sides, about 10 minutes. And we're done!
11. Remove from wok and drain off excess oil on paper towel before serving. It is best eaten while it is warm so serve immediately when done. As always, ENJOY!

本食譜摘錄自:Huang Kitchen 黃廚房