Ingredients (yields about 45 balls):
250 g Nian Gao, to be cut into 1.5 cm cubes)
180 g plain flour
180 g glutinous rice flour
180 g cornflour
100 g sugar
5 tbsp milk powder
1 tsp salt
about 450 ml hot water
oil for deep frying
After refrigerating, cut Nian Gao into 1.5 cm cubes.
In a large mixing bowl, add all dry ingredients and mix together. Then, add hot water a little at a time and knead to a pliable dough. I suggest that you use your cake making machine.
Take a small portion of dough (about 25 g) and flatten it on your palm. Place a Nian Gao cube in the centre and form dough into a ball. Ensure that the Nian Gao is not exposed. Repeat procedure until dough is used up.
In a wok, heat enough oil for deep-frying over medium heat. Add Nian Gao balls and deep-fry over medium heat until golden brown. Once done, remove to a tray which is lined with baking paper.
Serve warm or cold!