Sweet Purple Potato Balls with Nian Gao filling


Sweet potatoes are rich in antioxidants.

The more intense the colour the more antioxidants and a single sweet potato contains more than 200 per cent of the daily requirement of Vitamin A.

Now sweet potatoes are proven to be much more healthy than the potatoes and rich in potassium. Potassium has an important role in maintaining blood pressure and controlling muscle and nerve function.


3 pieces Sweet Purple Potatoes

225g  Tapioca Flour/Starch

30g All Purpose Flour

1 teaspoon Baking Powder

4 tablespoon coarse sugar

1/2 teaspoon sea salt

Cooking oil for deep frying

Information about Tapioca Flour

Tapioca flour/starch adds structure to gluten free baking. It also helps give things a chewy and/or crisp texture, especially in things like cookies and cakes.

Please note that over used of tapioca flour can make food slimy and can also add a strong taste to the final product.


Wash and clean the sweet potatoes and steam until soft about 10 to 15 minutes.

Leave it to cool before the cooked sweet potatoes are skinned.

Mashed the steamed sweet potatoes with a masher.

You can use the mixer or by hand, mix all the ingredients together and knead lightly to form a smooth dough that is  soft in texture but not sticky.

Cut the Chinese New Year Cake (Nian Gao into small cubes). It best to store the Nian Gao in the refrigerator overnight or even longer  to firm the cake for easier slicing.

Sprinkle some corn flour on both palm and pinch a small piece of dough . Roll to form into a smooth ball (like the size of a fish ball) and wrap firmly around the Nian Gao cube.

Ensure that there is no exposure of the Nian Gao during the wrapping process  to prevent oil splattering during deep frying.



Heat up oil in a wok over low fire, gently put the balls into the wok and fry until golden brown. Should take approximately 5 minutes.

Remove and drain on a paper hand towel.

Repeat the frying process until all the sweet potato balls are done.

Serve immediately.

How about serving your Chinese New Year guests with home made Sweet Purple Potatoes Balls with Nian Gao filling to welcome The Year of The Goat?


Yes, its crunchy on the outside and chewy and sweet on the inside.



Here’s another idea to prepare Nian Gao snack for your visitors.



Nian Gao (Sticky Cake) with crated coconut

Nian Gao Preparation
Nian Gao Preparation
Nian Gao (Sticky Cake) with crated coconut


1 medium size Nian Gao (Chinese New Year Cake aka Sticky Cake)
Half fresh crated coconut
Salt to taste


Remove the banana leave encasing the Nian Gao.
I normally choose the harder Nian Gao for easy handling or if the Nian Gao is soft, refrigerate a day before preparing this dessert.
Cut the Nian Gao into small pieces with an oiled knife.
Steam the Nian Gao until soft.
Add some salt and mixed well with the fresh juicy crated coconut to bring out the flavour of the sweet Nian Gao.
After steaming, sprinkle generous amount of the freshly grated coconut into the Nian Gao evenly.
Serve while hot.


Steamed Nian Gao (Chinese New Year Cake) with grated coconut

Steamed Nian Gao (Chinese New Year Cake) with grated coconut


1 piece of Nian Gao (Sweet Glutinous Rice Cake)
Half portion of fresh grated white coconut
Pinch of salt


Slice the Nian Gao into cubes.
Combine the grated coconut and the salt in a plate. Set aside.
Arrange them on a lightly greased metal plate and steam over high heat for about
10 minutes.
Make sure you do not overlap the Nian Gao.
Check and once it is thoroughly soft, pick them up with a pair of tongs or a pair of chopsticks.
Roll the steamed Nian Gao in the grated coconut and evenly coated.
Steam immediately.

If you want the Nian Gao to be harder, refrigerate it overnight for easy cutting.

Coat the knife with a little oil before cutting the Nian Gao into cubes.

Symbol of Nian Gao (Sticky Rice Cake)

Symbol of Nian Gao (Sticky Rice Cake)

Nian Gao literally means “higher year” in Mandarin.

This special Chinese New Year Cake is believe to improve one’s luck in the coming year.

Similar in texture to mocha, is our non-traditional baked version of a baked coconut cake that is moist and almost bouncy.

This sticky rice cake also symbolizes self-improvement and good luck.

The sweetness of this treat is believed to raise up oneself in the New Year.

Traditionally made with glutinous rice powder and brown sugar.

For visitors, you may wish to try some of the recipes using Nian Gao as the main ingredient.

Click https://flofoodventure.wordpress.com/category/nian-gao-recipes/

Wishing all my fans ” Happy and Prosperous Lunar New Year” as we welcome the galloping horse for more foodie adventures.

Nian Gao Mini Spring Rolls

Nian Gao Mini Spring Rolls


1 medium size Nian Gao (Chinese New Year Cake)
1 packet of small Popiah Skin Pastry
4 Tablespoons of Plain Flour
Cooking oil for deep frying


Cut the Nian Gao into long strips of about 2 inches in length.
Coat lightly the Nian Gao strips with plain flour.
Place a piece of the Nian Gao onto each small popiah skin.
Fold into a small spring roll, dab every corner of the popiah skin with some beaten egg.
Press firmly so that all the corners will stick.
Continue the process until all the Nan Gao are used up.
Heat the oil in a small wok or deep fryer.
When the oil temperature is right for frying, gently place the spring rolls into the wok or fryer.
Taking note that there is no overcrowding in the wok to prevent unevenness of the frying process.
Once the popiah rolls turned light brown, dish them up and place them in a serving plate.
Serve while hot.


A home prepared snack for the Lunar New Year.

For many, you may have a few pieces of Nian Gao at home during the festive holidays. This is one of the snack you can prepare and enjoy.


If you have a balance of Nian Gao and don’t know what to do with them.

Here’s another idea.