Nian Gao/Glutinous Rice Cake Taro Rolls

500gm taro (芋头, keladi )(cleaned weight)

100gm fresh grated coconut

2 Tbsp sugar

1/3- ½ tsp salt (use 1/3 tsp first, taste and add more if needed)


Method:


1. Slice taro and steam until cooked(soft).


2. Mash taro while it’s still hot and put in coconut, salt and sugar. Mix until well combined


Assembly



300gm nian gao, cut into 2 inch long strips (mine were anywhere from 8-12gm each)

Spring roll wrappers (125mmX125mm)

Egg white to brush on edges



1. Place wrapper onto a flat surface, eg: a plate.


2. Place 1 tbsp of taro filling onto wrapper (I used 20gm filling since I had about 32 pieces of nian gao), lightly spread it out.


3. Place 1 pc of nian gao onto taro and wrap (see pictures)


4. Brush edge with egg white before rolling up.


5. Fry the prepared rolls in medium- medium low heat until golden.

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