Deep-fried Taro Paste Nian Gao Balls
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.
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Ingredients
- 350 g taro diced
- 2 pcs pandan leaves
- ⅓ tsp fine salt
- 75 g fine sugar
- 65 g rice flour
- 1½ tbsps cooking oil
- 30 pcs nian gao cube 1.5 cm x 1.5 cm x 1.5 cm
For coating batter:
- 50 g rice flour
- 50 g cornstarch
- ½ tsp fine salt
- 100 g water
- 1 tbsp cooking oil
- 1½ tsp baking powder ½ tsp + ½ tsp + ½ tsp
Instructions
Prepare Taro Paste Nian Gao Balls:
- Steam taro with pandan leaves over medium heat for 20 minutes until very soft.
- Add salt and sugar to steamed taro, mash with fork, mix well.
- Add in rice flour, mix until blended. Add in oil, mix until combined. (Reminder: Add in more rice flour if it is still sticky.)
- 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.
- Divide taro balls into 3 batches, 10 pieces each.
Prepare coating batter:
- Combine rice flour, cornstarch and salt, add in water gradually, mix until smooth.
- Add in cooking oil, mix until combined.
- Divide batter into 3 portions, about 70 g each.
Deep-Frying Taro Paste Nian Gao Balls (in 3 batches):
- Add ½ 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.)
- 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.)
- Put on strainer skimmer to strain the oil, then transfer to pan lined with kitchen towels.
- Repeat step 1 and step 2 for frying 2nd batch and 3rd batch.
- Allow nian gao balls to slightly cool down before serving. Best served fresh.
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Notes
This recipe yields 30 pieces of taro balls.
The nutritional value for reference is for 1 piece of taro ball.
Nutrition (per serving)
Calories: 59kcalCarbohydrates: 11gProtein: 0.5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.005gSodium: 88mgPotassium: 78mgFiber: 1gSugar: 3gVitamin A: 9IUVitamin C: 0.5mgCalcium: 18mgIron: 0.1mg
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