Miki's Food Archives : Baked Purple Sweet Potato Mochi with Nian Gao Fillings 紫薯年糕球

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 traditional Nian Gao (Chinese New Year Cake) from my hometown, used some to make Air-fried Nian Gao Glutinous Balls and the leftovers were used to make this yummy snack. Although the Chinese New Year was over, I believed many Chinese households still have Nian Gao at home. How long would you keep your CNY Nian Gao? My mom used to have Nian Gao in her fridge all year long Lol... Well, traditional Nian Gao were steamed for more than 10 hours, so it can be kept year-long in the fridge/ freezer.

I love eating Nian Gao which my mom normally pan-fry or deep-fried together 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 the deep frying process.

Now back in Singapore home, mom not living with me, and no one fried Nian Gao for me. So I got to think of ways to cook Nian Gao to satisfy my craving. Yeah, some say 'people who love to eat, can cook too!' Lol... that's true! 想吃就要动手做！

I made up this recipe on my own by mixing rice flour and glutinous rice flour with 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/ chewy 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

Note:
The amount of water used 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。

Pinch of Salt 少许盐

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

Cooking spray or cooking oil 油

Tap to get recipe <<Easy Homemade Nian Gao Recipe>>

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you.

如果您要分享此食谱/内容，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. 预热烤箱，烤170度， 20-25 分钟。

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed.

Enjoy!