152 gm Hong Kong flour
0.38 gm rice flour
0.38 Amonia Pearce Duff
76 gm oil
228 gm water
Sift together the Hong Kong flour, rice flour and Amonia Pearce Duff.
Add a little oil and slowly add the water to mix into a batter.
Cut nien gao into 2cm fingers. Dip in batter and deepfry till golden brown.