Fried Nian Gao, Sweet Potato & Yam Balls by Phooi Teng

--> Recipe adapted from Tiffy Delicatessen

Ingredients:
250g Nian Gao, cut into cubes (I use ~125g only)
Oil for deep frying

Ingredients for sweet potato dough:
Sweet potato: 125g, steam & mash
All purpose flour: 25g (I put ~30g as i found that the dough is quite sticky)
Glutinous rice flour: 8g (I put 10g)
Sugar: 25g (I use fine raw cane sugar, 20g)
Pinch of salt
About 1tsp of water or adjust accordingly (I didn't put any water)

Ingredients for yam dough:
Yam: 125g, steam & mash
All purpose flour: 25g (I put ~30g as i found that the dough is quite sticky)
Glutinous rice flour: 8g (I put 10g)
Sugar: 25g (I use fine raw cane sugar, 20g)
Pinch of salt
About 1tsp of water or adjust accordingly (I didn't put any water)

Method:
1. Combine ingredients for sweet potato dough and knead till smooth dough.
2. Combine ingredients for yam dough and knead till smooth dough.
3. Pinch a small portion of each type of dough, join them together and roll into ball. Flatten the dough and wrap a piece of nian gao cube in centre and roll into ball.
4. Heat oil in a wok, deep fry nian gao ball over medium flame till golden brown. Dish out and drain.