Home » Fried Nian Gao (Glutinous Rice Cake With Yam and Sweet Potato) 炸年糕

Fried Nian Gao (Glutinous Rice Cake With Yam and Sweet Potato) 炸年糕

by Angie Liew
Fried Nian Gao Recipe Feature 3

Learn how to make Crispy Fried Nian Gao Sandwiches with Yam and Sweet Potato with this easy recipe. This classic deep fried snack is so delicious. Gooey sweet Nian Gao sandwiches in between slices of yam and sweet potato, then deep fried to perfection! You can use Homemade Nian Gao or store bought ones!

Watch How To Make Fried Niangao Sandwiches (Sticky Rice Cake with Yam and Sweet Potato) – Recipe Video

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What is Nian Gao 年糕? A Chinese New Year Must Have

Nian Gao or glutinous rice sticky cake is a cake everyone must have during Chinese New Year, as it symbolises prosperity and good luck. This sweet and sticky rice cake is readily available only once a year during the Chinese New Year season. However, you can also keep, cut and store nian gao in the freezer for up to a year. The lunar new year may be over, but it is never too late to enjoy the yummy and sweet nian gao (glutinous rice cake or chinese new year cake) which is usually steamed, deep fried or pan fried with egg.

Fried Nian Gao Recipe Feature Photo 3 炸年糕

Crispy Deep Fried Nian Gao Sandwiches with Taro & Sweet Potato

Fried Nian Gao fritters is a crispy, sweet and delicious popular snack, enjoyed especially during or right after Chinese New Year. You can fry these Nian Gao on its own or more often than not, deep fry with slices of taro and sweet potato sandwiched between the Nian Gao. Simply dip the sandwiched nian gao in a crispy batter, then carefully dip into hot oil and deep fry to golden brown perfection. Sesame seeds are added in this batter for extra crunch and texture. And it’s a great way to use up leftover or hardened nian gao from the Chinese New Year too.

As always, ENJOY!

Fried Nian Gao Recipe Feature Photo 4 炸年糕

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Fried Nian Gao (Glutinous Rice Cake With Yam and Sweet Potato) 炸年糕

Recipe by Huang Kitchen, Angie Liew
These crispy Fried Nian Gao fritters are sandwiched with yam, sweet potato and of course, nian gao. Sesame seeds are also added in for extra crunch and texture. A classic favourite for Chinese New Year.
Prep Time20 minutes
Cook Time15 minutes
Total Time45 minutes

Tap or Hover to Adjust Servings

Servings: 18 pieces


Fried Nian Gao (Sticky Rice Cake):

  • 300 grams nian gao, use hardened nian gao, cut into even thickness.
  • 400 grams yam, taro. peel and cut into even thickness.
  • 400 grams sweet potato, peel and cut into even thickness.


  • 60 grams all-purpose flour, sifted
  • 60 grams rice flour, sifted
  • ¼ tsp ground turmeric powder, sifted
  • ¾ cup water
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup white sesame seeds, adjust to taste


    • Cut into pieces.
      First, peel and slice yam/taro, sweet potato and sticky rice cake/nian gao into even thickness and equal pieces. (18 pieces each).
    • Sandwich nian gao with yam and sweet potato.
      Sandwich each sticky rice cake with a slice of taro and a slice of sweet potato. Then set aside while we prepare the batter.

    Preparing Batter:

    • Sieve flours and turmeric powder.
      First, sift the flours and ground turmeric powder into a mixing bowl.
    • Add water to form a batter.
      Add water and whisk batter ingredients into a semi-thick and smooth batter.
    • Add baking powder and salt.
      Stir in baking powder and salt.
    • Add toasted white sesame seeds.
      Then, add in toasted white sesame seeds. Mix well. Set aside to rest for 20 minutes and we are ready to fry the nian gao.

    Fry Sticky Rice Cake:

    • Heat up oil.
      First, heat up oil in a wok.
    • Dip sandwiched rice cake into batter.
      Dip the sandwiched nian gao into the batter.
    • Carefully drop into hot oil.
      Then, carefully place into hot oil.
    • Fry till lightly brown on both sides.
      Reduce heat and in batches, fry the sandwiched sticky rice cake until golden brown on both sides, about 10 minutes. And we're done!
    • Drain off excess oil on paper towel.
      Remove from wok and drain off excess oil on paper towel before serving. It is best eaten while it is warm so serve immediately when done. As always, ENJOY!


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Recipe Video


Choose a good quality nian gao, the powdery type yam and Indonesian sweet potato variety.
If the sticky rice cake is soft and sticky, refrigerate it overnight before cutting into pieces as it's easier to cut thin slices with a firm nian gao.
Slice and trim yam, sweet potato and sticky rice cake slices so that they are about the same size. Ideal size is about 1/2 cm for each slice.
A little ground turmeric powder added gives the batter a nice golden colour and added fragrance.
The batter is best prepared just before frying the fritters.
Course: Desserts, Snacks
Cuisine: Asian, Chinese, Malaysian
Keyword: dessert, snack

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If you like this recipe, rate 5 stars


Jon Teoh March 13, 2021 - 4:46 pm

May I know what oil to use. Some oils have high heating value and therefore the outside is burnt before the taro and potatoes can be cooked.

Angie Liew March 20, 2021 - 12:36 am

I use the peanut oil for deep frying.

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