Fried sticky rice cake sandwich

Ingredients

• 1 big sticky rice cake /nian gao (sliced into ¼ inch thick ,1.5 inch square slices)
• 1 taro/yam (sliced into ¼ inch thick ,1.5 inch square slices)
• 2 large Japanese sweet potato (sliced into ¼ inch thick ,1.5 inch square slices)

Batter:

• 1 cup rice flour
• ½ cup superfine flour
• ½ cup corn flour
• 1 teaspoon baking powder
• 100 ml water
• 1 egg
• 1 teaspoon salt
• 3 cup oil for frying

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Preparation

• Peel ,cut and wash taro or yam,sweet potato and nian gao,set aside.
• Preheat oil in wok . Combine egg , rice flour , superfine flour , corn flour, salt , baking powder and water in a medium bowl,whisk all ingredients till you get a smooth batter.
• If the batter is too thick, add in some water, little by little at one time, do not make the batter too watery, coz it's can't hold the nian gao ,taro and sweet potato together.
• If the batter still have some lump, sieve with a siever in another bowl. Leave to rest for ½ hour.
  
• Place 1 slice of sticky rice cake /nian gao between a slice of sweet potato and and a slice of taro/yam.
• Dip the sandwiched sticky rice /nian gao into the batter and fry over slow medium heat for 2-3 minutes or until golden brown. Drain on paper towel before serve.