Deep-fried Taro Paste Nian Gao Ball 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.

CHINESE VERSION: 香炸芋泥年糕球

Deep-Fried Nian Gao Taro Balls

 

Deep-Fried Taro Paste Nian Gao Balls | MyKitchen101en

Yields: 30 pcs

Ingredients for Taro Paste Nian Gao Balls:

  • 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

Prepare Taro Paste Nian Gao Balls:

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

Deep-Fried Nian Gao Taro Balls

 

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

Deep-Fried Nian Gao Taro Balls

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.)

Deep-Fried Nian Gao Taro Balls

 

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.

Deep-Fried Nian Gao Taro Balls

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

Deep-Fried Nian Gao Taro Balls

Prepare coating batter:

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

Deep-Fried Nian Gao Taro Balls

2 Add in cooking oil, mix until combined.

Deep-Fried Nian Gao Taro Balls

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

Deep-Fried Nian Gao Taro Balls

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.)

Deep-Fried Nian Gao Taro Balls

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.)

Deep-Fried Nian Gao Taro BallsDeep-Fried Nian Gao Taro Balls

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

Deep-Fried Nian Gao Taro Balls

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

Deep-Fried Nian Gao Taro Balls

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

Deep-Fried Nian Gao Taro Balls