煎年糕 Pan-fried Nian Gao

年糕材料：
糯米粉1包、白糖800克、澄面粉300克、椰浆500毫升、食油100毫升、清水500毫升
紫薯材料：
紫色番薯1公斤、白糖800克、食油30毫升
面团材料：
香港面粉600克、酵母20克、发粉20克、白糖120克
做法：
1 把所有材料A混合后蒸4小时，待凉后收入冰箱。
2 紫色番薯蒸30分钟至熟后捣烂，加入白糖和油，搓均匀。(图1-2）
3 将所有面团材料混合，搓成光滑面团，然后分成40克一小份。（图3-6）
4 以30克紫色番薯包扎年糕，再以面团包裹，蒸5分钟至熟。（图7-12）
5 将包年糕煎至两面转赤即可。（图13-15）

NIAN GAO INGREDIENTS
1pkt glutinous rice flour, 800g sugar, 300g wheat startch flour, 500ml coconut milk, 100ml cooking oil,
500ml water
PURPLE SWEET POTATO INGREDIENTS
1kg purple sweet potato, 800g sugar, 30ml cooking oil
DOUGH INGREDIENTS
600G Hong kong Flour, 20g yeast, 20g baking powder, 120g sugar
METHOD
1 Mix all the ingredients A and steam for 4 hours, let it to cool and keep in fridge.
2 Steam the purple sweet potato for 30 minutes, mashed and mix with sugar and oil. (pic 1-2)
3 Mixes all dough ingredients, divided into 40g per portion. (pic 3-6)
4 Wrap sweet potato with nian gao, and wrap with dough again, steam 5 minutes. (pic 7-12)
5 Pan-fried the nian gao until golden brown .(pic 13-15)