Deep-Fried Taro Paste Nian Gao Balls

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Deep-fried Taro Paste Nian Gao Balls has a crispy crust, filled with soft creamy taro paste and chewy nian gao. Serve fresh to get the best texture as the crispy crust will soften when cooled.

Check out our fried nian gao recipe with taro and sweet potato.

CHINESE VERSION: 香炸芋泥年糕球

 

Deep-Fried Taro Paste Nian Gao Balls | MyKitchen101en

Yields: 30 pcs

Ingredients:

• 350 g taro (diced)
• 2 pcs pandan leaves
• 1/3 tsp fine salt
• 75 g fine sugar
• 65 g rice flour
• 1 1/2 tbsps cooking oil
• 30 pcs nian gao cube (1.5 cm x 1.5 cm x 1.5 cm)

Ingredients for coating batter:

• 50 g rice flour
• 50 g cornstarch
• 1/2 tsp fine salt
• 100 g water
• 1 tbsp cooking oil
• 1/2 tsp + 1/2 tsp + 1/2 tsp baking powder

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Instructions:

Prepare Taro Paste Nian Gao Balls:

1 Steam taro with pandan leaves over medium heat for 20 minutes until very soft.

 

2 Add salt and sugar to steamed taro, mash with fork, mix well.

3 Add in rice flour, mix until blended. Add in oil, mix until combined. (Reminder: Add in more rice flour if it is still sticky.)

 

4 Take out 1 tbsp of taro paste, put in 1 piece of nian gao, wrap fully with taro paste, press until firm and shape gently into a ball.

5 Divide taro balls into 3 batches, 10 pieces each.

Prepare coating batter:

1 Combine rice flour, cornstarch and salt, add in water gradually, mix until smooth.

2 Add in cooking oil, mix until combined.

3 Divide batter into 3 portions, about 70 g each.

Deep-Frying Taro Paste Nian Gao Balls (in 3 batches):

1 Add 1/2 tsp of baking powder to 1 portion of batter, mix well. (Reminder: Before adding baking powder to batter, preheat cooking oil to 170°C/340°F first, then turn to medium-low heat, use the batter immediately when mixed.)

2 Coat 1st batch of taro balls well with batter, deep-fry in preheated oil over medium-low heat for 3 1/2 to 4 minutes. When taro ball starts to burst, it is time to remove from heat. Turn to medium-high heat for 30 seconds before removing. (Reminder: If the temperature of the oil is too low after adding in the taro balls, increase to medium heat for a while to heat up the oil, then reduce to medium-low heat again.)

3 Put on strainer skimmer to strain the oil, then transfer to pan lined with kitchen towels.

4 Repeat step 1 and step 2 for frying 2nd batch and 3rd batch.

5 Allow nian gao balls to slightly cool down before serving. Best served fresh.

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