黃金籃 (BASKETFUL OF GOLD)
(Deep-fried Colourful Sweet Slices)
Ingredients :-
125g yam
150g purple sweet potato
125g orange sweet potato
250g sticky rice pudding (Nin Koe) or kuih bakul (available in wet markets)
8 pieces Vietnamese rice paper (available in supermarkets)
2-3 cups oil for deep frying
BATTER
½ cup plain flour
1 tablespoon rice flour (mixed with just enough water to make a runny batter, about ¼ cup water or more)
1. Slice yam and sweet potatoes into thin strips, about 3mm thick.
2. Cut Nin Koe into thin slices, 3mm thick.
3 Steam yam and sweet potatoes for about 5 mins. Remove and leave to cool completely.
4. Combine a slice of yam with a slice of orange sweet potato. Place a slice of Nin Koe in the centre. Just before combining all three, brush with a little batter to hold together.
5. Put a piece of Vietnamese rice paper on a flat surface and place the slices of prepared yam, Nin Koe and sweet potato on one edge of the rice paper. Roll up neatly.
6. Do the same with the rest of the purple sweet potato and Nin Koe.
7. Heat oil in a wok over medium fire. Deep-fry the rolls until golden brown and crispy, about 5-6 mins. Serve in platter.
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