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Saturday, 14 March 2015

Baked Purple Sweet Potato Mochi with Nian Gao Fillings 紫薯年糕球 - 用烘烤式,不油不腻



I brought back a Nian Gao (Chinese New Year Cake) from my hometown. My sister gave it to me, it's a traditional Nian Gao. I used some to make Air-fried Nian Gao Glutinous Balls and I still have some leftover Nian Gao sitting in my fridge. So I used up some of it to make this yummy snack. Although Chinese New Year is over, I believed many chinese household still have Nian Gao at home, just like me. My mom used to have Nian Gao in her fridge all year long Lol... Traditional Nian Gao were steamed more than 10 hours, so it can be kept year long in the fridge/ freezer.



I love Nian Gao. My mom used to pan fried and deep fried it with yam and sweet potato. A very oily and fattening food because the batter, yam, sweet potato and Nian Gao absorbed lots of oil during deep frying process. However, I really love it to the MAX! I rated it as 'the super yummy food'. 

Now back to Singapore home, mom not living with me, no one fried Nian Gao for me and I do not deep fry food with oil. So I got to think of ways to cook Nian Gao to fulfill my craving. Yeah, some say 'people who loves to eat, can cook too!' Lol... I started to understand the meaning of it. 

I made up this recipe by my own. I mixed up rice flour and glutinous rice flour, added some sugar and water. That's it! Goodness I remember to take down the ratio of the flours this time. The traditional Nian Gao that I used is very springy in texture, so the 'mochi' coating that I made is less springy (Q Q), just nice to pair with the springy Nian Gao. If your Nian Gao is the 'less springy' type, do adjust the flour ratio accordingly to your desired texture.



Ingredients: (Yield 15 Mochi)

160g Purple Sweet Potato (Steamed, mashed and sieved) 紫薯160克,蒸好,过筛


This is the type of purple sweet potato that I used in this recipe.


Before steaming...love the natural dark purple color.

30g Rice Flour 粘米粉 30克

45g Glutinous Rice Flour 糯米粉 45克




40g Castor Sugar (can be reduced if you like it less sweet) 糖 40克,喜欢少甜的可以减少份量

6 tbsp water 水 6汤匙

Pinch of Salt 少许盐



Some Nian Gao, cut into small cubes. 年糕,切小块

Cooking spray or cooking oil 油



If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


Method:

1. Prepare the sweet potato puree. 把紫薯蒸好。弄烂,过筛。


Steamed. The color turned darker.

 2. Stir in water and sugar to the sweet potato puree. 把水和糖加入紫薯泥。


Mashed & sieved the sweet potato to get a smooth puree. 

3. Stir in flour and salt. Mix to form a pliable dough. 加入粉和盐。搅拌成面团。




4. Divide dough into 15 balls. Add the Nian Gao and roll into ball. Place on a lightly greased baking tray. Repeat for the rest. 搓成15粒小球,放年糕馅,搓圆。把烤盘涂上薄薄的油,把年糕球排列好。




5. Spray with olive oil. If you do not have cooking spray, grease your hands while rolling the Nian Gao ball in step 4. 喷少许油在年糕球上。也可以在步骤4,手沾一些油,用手搓年糕球。




6. Bake in a preheated oven 170'C for 20-25 minutes or until fully cooked. You will see the Nian Gao starts bubbling out when it's ready. Enjoy! 预热烤箱,烤170度, 20-25 分钟。














Note: 
The amount of water used is depends on the moisture of the sweet potatoes. Do adjust accordingly. 紫薯的湿度都不同的,水的成份需自己拿捏。


This recipe is being featured in SAVOUR magazine Jan-Feb 2016 issue.




Thank you SAVOUR for featuring my recipe. :) 




Some feedback from those who have tried this recipe:

By Alice Tan

By Caren Goh 

By Ginny Chan


By Lene Hsc


By Tan Sf 

By Tan Yueh Fei

By Cindy Seng


By Mee Fah Teh 


By Joyce Phuah

By Michelle Lo

By Ong Hwei Peng

By 思萍


By Lily Chong



By Khris Wong



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