We offered ti kuih (nian gao) to the Gods during Chinese New Year. And it’s a normal custom for Chinese to make fried ti kuih after Chinese New Year. You can click on the ti kuih link above for recipe to make your very own ti kuih. Fried ti kuih are sliced ti kuih sandwiched between yam and sweet potato and fry coated in batter.
I remembered grandma used to fry ti kuih for me and my cousins when we were kids. It was so delicious. However we don’t make ’em anymore, I guess due to busyness and also because grandma no longer stay with us. She stayed with her son now. So more often then not, we will keep the ti kuih until it become moldy and throw them away. Such a waste right? Then there is one hawker stall that sell fried ti kuih in our town, so whenever we crave for it, we just need to drive there and get it.
I’ve been meaning to make fried ti kuih for many years but I always forget about the ti kuih until it has become moldy. So recently when grandma came visiting, I quickly asked her to teach me her fried ti kuih recipe. My grandma suggest using Penang yam which is white in color. As for sweet potato, you can use either orange or purple ones.
Ti kuih from Chinese New Year praying. Remove the plastic top and banana leaves that cover the ti kuih. Then wipe the ti kuih with a dry cloth.
Halves the ti kuih and then quartered it. Then, slice the ti kuih to about 0.5-0.6cm thickness.
Peel the yam and sweet potato. Then, slice yam and sweet potato to about 0.5-0.6cm thickness.
To make batter, add plain flour, rice flour, water and salt.
Note: plain flour and rice flour must be heaping tablespoon.
The consistency of the batter must not be too runny or thick. It needs to be just right to coat the yam, ti kuih and sweet potato. One way to test it is to dip your finger into the batter. The batter need to coat your finger nicely without it being too thick or drip off from your finger.
In a wok, add frying oil just enough for shallow frying or you can add more oil for deep frying.
The ti kuih arrangement should be ti kuih in between the yam and sweet potato.
Coat yam, ti kuih and sweet potato individually with batter then bring them together like in the arrangement above.
Shallow fry the ti kuih in low heat. Once golden brown, turn the other side and continue frying. Prick the yam and sweet potato with toothpick to check for doneness. They are cooked if the toothpick can easily pierce through. Drain on paper towel. Serve while warm or cool. Easy right?
If you get the batter consistency right, the crispiness will last a long time.
The trio of goodness; yam, ti kuih and sweet potato!!!
Grandma’s Fried Ti Kuih With Yam & Sweet Potato
Makes about 8 pieces
Ti kuih (use firm ti kuih, soft ti kuih are not encourage for this recipe)
Yam (medium size), prefer Penang yam
Sweet potato (medium size), orange or purple colour
6 heaped tablespoons plain flour
1 heaped tablespoon rice flour
125ml + 1 or 2 tablespoons water
small pinch of salt
vegetable oil for frying
Note: The consistency of the batter must not be too runny or thick. It must be just right to coat the yam, ti kuih and sweet potato. Feel free to adjust the water for the batter.
1. Remove ti kuih from the plastic or banana leaves. Wipe the ti kuih clean with a dry cloth.
2. Slice ti kuih in half and then quartered it. Then slice about 0.5-0.6cm thickness.
3. Slice the yam and sweet potato to about 0.5-0.6cm thickness too.
4. To make the batter, mix plain flour, rice flour, water and salt. Stir well.
5. Add oil to the wok enough for shallow frying. You can add more oil for deep frying (whichever suit you).
6. Coat a piece of yam, ti kuih and sweet potato in the batter. Take note of the arrangement. The ti kuih must be between the yam and sweet potato.
7. Shallow fry in low heat. Once it is golden brown, turn the other side and continue frying.
8. Use a toothpick to check for yam and sweet potato doneness. The toothpick will easily pierce through the yam and sweet potato once they are cooked.
9. Drain them on paper towel. Repeat step 6 to 8 for the remaining ti kuih.
10. Serve warm or cool.