Featuring slices of nian gao and lotus root coated and fried in a golden batter, these crispy treats are the perfect celebration snack for CNY!
- 80 g plain flour
- 20 g cornflour
- 130 g water
- 1 tbsp vegetable oil
- 1 tsp baking powder
- 4 slices nian gao
- 8 slices lotus root
- Osmanthus honey, to drizzle
- Osmanthus flower, crushed
- Icing sugar, to dust
PREPARE THE BATTER Pour plain flour, cornflour and water and mix well into a paste. Add in vegetable oil, baking powder and mix well
Put a piece of rice cake between two slices of lotus root.
Coat with a layer of batter and deep fry in oil till golden brown.
Drizzle with osmanthus honey, sprinkle osmanthus flowers and dust some icing sugar on top before serving.
Recipe: Chef Daniel Tay/Old Seng Choong