Once the batter can coat the back of the spoon, then it's of the right consistency.
There are other ways of eating this Nin Ko. You can just steam it till soft, make into small balls and roll them in fresh young coconut mixed with a pinch of salt. But I chose to reprise this post, that is to deep-fry them as I adopted the batter recipe from my Prawn Fritters post. I like this as the 'crust' stays crunchy and crispy over a longer period of time. The orange coloured sweet potatoes make them look more yummy ......mmmm!
- 1 Big Nin Ko - cut into 1/4 inch thickness
- 3 pieces sweet potatoes - cut into 1/4 inch thickness
- 2 oz Self-raising flour
- 1 oz Cornflour
- 1 Tbsp Rice flour
- 1/2 tsp Baking powder
- 1/2 tsp salt
- 100 ml water
- 1.1/2 Tbsp oil
- Mix all the flours and salt together thoroughly
- Gradually pour in the water and mix to a smooth batter. If the batter can coat the back of the metal spoon, then it's of the right consistency.
- Add in the oil and mix well. Let batter sit for 30 mins.
- Meanwhile, heat up enough oil in a wok, put droplets of batter into the oil and if they sizzle, then the oil is ready. Lower to medium heat.
- Sandwhich a piece of Nin Ko with 2 pieces of sweet potatoes, coat with the batter and gently with the spoon and a pair of long chopsticks, lower the sandwhich into the oil.
- Deep fry and flip over from side to side till the sandwhich is golden brown.
- Take out, drain and place them on kitchen absorbent paper to absorb the oil.
- Serve warm.