Nian Gao Taro Rolls

This is the second recipe to use my Chinese New Year nian gao, thanks Wendy for the recipe coming out so good. My monsters love it.

Adapted from : Wendyinkk
(Make 28 to 30 rolls)

Taro Filling

500 gm taro(cleaned weight)
100 gm fresh grated coconut (I'm not using fresh coconut because can't get it here. Just use the readymake)
2 tablespoon sugar
1/3 to 1/2 teaspoon (use 1/3 tsp first, taste and add more if needed)

Method for taro filling

1. Slice the taro and steam until cooked or soft.
2. Mash taro while it's hot and put in grated coconut, salt and sugar. Mix until well combined. Set aside.

300 gm nian gao, cut into 2 inch long strips

Spring roll wrappers (I'm using the large size and cut to four pieces)

Egg white to brush on edges

Method for wrapping

1. Place wrapper onto a flat surface.
2. Place 1 tablespoon of taro filling on the wrapper(around 20 gm), lightly spread it out.
3. Place 1 piece of nian gao on top and wrap.
4. Brush edge with egg white before rolling up.
5. Fry the prepared rolls in medium low heat until golden color.

Note: 

Remember to cover the spring rolls pastry while you work out the roll with wet cloth because is easy to dry up.

If the mashed taro too dry, you can add some water to make it soft but must be slowly don't make it too wet.