The CNY sticky cake was sandwiched between one yam slice and another sweet potato slice, then coated with batter and deep fried until golden color.
If the oil temperature was too high, the yam or sweet potato would be still raw(hard to bite). But if the oil temperature was too low, then it would become to oily.
So, I pre-steamed the yam and sweet potato slices for about 3-5 mins.
And the texture turned out just right.
Other recipe with Chinese New Year Sticky Cake:
Chinese New Year Sticky Cake with Dessicated Coconut
4 comments:
Now I know, need to steam the roots first...It was a nice tip from you.
My MIL will do that every year after CNY. And I quite enjoy this snack but never try to do it myself yet. ^o^
Hi CK Lam,
I do not know if it is the proper way, but at least it is working.
Hi Food Paradise,
I could not remember when was the last time I did it as well. :p
I can see how greedy you are...
One side is yam and the other side is sweet potato...
So 'tam sam'
Anyway, i prefer to eat the lin kou by steaming it and then coating it with with grated coconut.
Yummy!!!
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