Baked Nian Gao

Every Lunar New Year, my mother would slice the block of nian gao (sticky glutinuous rice cake) and fry them with sweet potatoes or yam. Freshly out of the deep-fryer, the golden brown nuggets were a delicious combination of sticky, sweet and crispy. The warm gooey nian gao would ooze out and fill your mouth with its caramelised goodness. Yumm.
This year, I decided to give our favourite party finger food a twist. Instead of coating it in batter and deep frying it, I opted to sandwich the niangao between 2 pre-baked japanese sweet potato slices and rolling them in panko. (japanese breadcrumbs)
After it has been baked to a light golden colour, these 'balls' are absolutely delicious. The coating in panko gives it a delicate crunch. Definitely,not as oily and heavy as the traditional deep fried version.

Baked Nian Gao
Nian Gao, divided into golf-ball sized rounds
Japanese Sweet Potatoes, sliced
1 cup of Panko
1 egg, lightly beaten
Olive Oil, as needed

Using lighty-oil hands, divide the niangao into rounds. If your niangao is firm, cut them into thick pieces. Place the sweet potato slices on a baking sheet and drizzle lightly with olive oil. Toss to coat. Bake in a oven preheated to 350F for 15 mins, until cooked & tender.

Sandwich a piece of niangao between 2 sweet potato slices and press firmly. Dip into the egg and then coat with panko. Repeat by dipping into the egg and then dredging in panko. Place the panko-coated niangao on a non-stick baking sheet and bake for 15 min or more until golden.