*CNY RECIPE* Nian Gao Spring Rolls with Gula Melaka Sauce (椰糖三色年糕卷)
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Category
Dessert
Servings
3 - 4
Prep Time
30 minutes
Ingredients
1 Sweet Potato (cut evenly into thick sticks) - chilled overnight and cut evenly into thick sticks
1 Yam (cut evenly into thick sticks)
5-10 sheets Spring Roll Pastry
1 Egg White
150g Palm Sugar (Chopped)
100ml Coconut Cream
2 Pandan Leaves (Knotted)
39g White Sugar
600ml Water
Gula Melaka Sauce
Directions
Boil the sweet potato and yam for 3-5 mins until tender, but not mushy.
Place a stick of sweet potato, chilled nian gao, and yam on a sheet of spring roll pastry.
Fold the spring roll pastry over the ingredients to wrap them up.
Brush a bit of egg white on the corner of the spring roll pastry to seal it.
Air fry at 200°C for 4-5 mins or deep fry until golden-brown.
For the gula melaka sauce
Combine the palm sugar, pandan leaves, white sugar, and water in a pot over low heat. Bring it to a boil and keep stirring until all the sugar dissolves completely.
Remove from heat and discard the pandan leaves. Add coconut cream on medium heat and stir until it thickens slightly.
Drizzle it over the nian gao spring rolls to serve!
Tip
The sweet potato will soften faster than the yam, so you can keep checking on its firmness compared to the other two ingredients as they cook.
Recipe Note
This recipe is a republication by FairPrice Online.
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