Fried sticky cake is a very famous street snack in Malaysia.
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