Baked nian gao popiah with sweet potato fillings

A healthy snack to entertain your guests while using up the nian gao at home - baked popiah with nian gao and sweet potatoes filling. I used to love fried nian gao sandwiched between a slice of sweet potato and yam. Nothing beats biting into the crispy exterior followed by the soft, chewy nian gao interior that is wafted with the fragrance of sweet potatoes and yam. However, since the purpose of The Therapeutic Kitchen is to advocate healthy eating, I have decided to modify this comfort snack to something healthier. Hence this recipe. I'm using our homemade reduced sugar nutritious nian gao, making it a reduced sugar, reduced fat with slightly higher nutrient level from the jaggery sugar. I hope to create a wholemeal popiah skin, then it would really take this snack to a whole new level! But in the meantime, hope you can try and enjoy this recipe!

Ingredients

• 1 pack Frozen popiah skin (I use TYJ 40 pieces pack popiah skin, cut into quarters)

• 1 medium size nian gao

• 2 medium size sweet potatoes, peeled (you may use a combination of purple and yellow sweet potatoes to increase color variety)

• 1/2 yam (I didn't use as I could not find a good one this round)

• Coconut oil to grease the baking tray (I chose coconut oil for the fragrance, you may use any unsaturated oil as replacement)

Method

1. Cut nian gao, sweet potatoes and yam into small strips, about 1cm x 1cm x 3cm size.

2. Cut popiah skin into quarters.

3. Place a strip of sweet potato and yam with nian gao in the middle. Wrap into a roll

4. Preheat oven to 200 deg celcius.

5. Lightly grease a baking tray and arrange the popiah on top.

6. Bake for 15 minutes. Turn the popiah halfway through for an even bake.

7. Serve immediately.