Gold Cake Yam Rolls (Popiah Berinti Keladi & Kuih Bakul)

 Popiah with unique filling - combination of yam, coconut & Gold Cake.... wallaah... delicious! When I saw this at Wendy's house, I straight away wrote the ingredients in my shopping list and made this for our evening tea today. If I delay further, I've got to wait for another year because Gold Cakes (or Nian Gao or Kuih Bakul) are only sold during Chinese New Year festival.

Different place of shooting give different color to the photos. The first one was under normal bulb lighting and the second one is under flourescent light....

By: Roz@HomeKreation
Source: Wendy
Makes about 18 pieces
INGREDIENTS:
500g Yam - steamed & mashed 
100g Fresh Grated Coconut
2 tbsp Sugar
1/2 tsp Salt
300g Gold Cake/Nian Gao - cut 2" strips 
Popiah Skin / Spring Roll Wrapper (5" sq)
Egg White (I used Flour Paste) 

METHOD:
1. Mix mashed yam, coconut, sugar & salt.
2. Lay a piece of popiah skin & spread 1 tbsp mashed yam.
Place a piece of gold cake, brush edge with egg white or flour paste & wrap.
See illustration below.
Repeat until all ingredients are used up.
3. Deep fry until golden.
4. Serve warm & be careful of hot melted gold cake filling.

BAHASA MALAYSIA VERSION

By: Roz@HomeKreation

Source: Wendy

Lebih-kurang 18 ketul

BAHAN2:

500g Keladi - kukus & lecek

100g Kelapa Parut

2 sb Gula

1/2 st Garam

300g Kuih Bakul - potong 2" strip

Kulit Popiah Skin (5" sq)

Telur Putih (Along guna pes tepung jer) 

CARA2:

1. Gaul rata keladi, kelapa, gula & garam.

2. Ratakan 1 sb adunan keladi, letak seketul kuih bakul, sapu tepi kulit popiah dgn pes tepung & gulung dgn kemas.

Rujuk gambarajah di atas.

Buat lagi sehingga habis semua inti keladi.

3. Goreng popiah sehingga kekuningan.

4. Hati2 kuih bakul di dalam nya cair & amat panas. Sejukkan sebentar sebelum di hidangkan.