Ingredients
1 Sweet Potato (cut evenly into thick sticks) 番薯 (切成厚长条状)
1 Nian Gao* (chilled overnight and cut evenly into thick sticks) 年糕 (冷冻过夜，切成厚长条状）
1 Yam (cut evenly into thick sticks) 芋头 (切成厚长条状)
5-10 sheets Spring Roll Pastry* 5-10张 春卷皮
1 Egg White 蛋清
Gula Melaka Sauce
150g Palm Sugar (Chopped) 150克 椰糖（剁碎）
100ml Coconut Cream 100毫升 椰奶
2 Pandan Leaves (Knotted) 2片 斑斓叶 (绑）
39g White Sugar 39克 白糖
600ml Water 600ml 毫升 水
*Available at your nearest FairPrice store
Method
- 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.
