6-8 pieces sticky rice cake, (sliced into ¼ inch thickness)
1 small yam or sweet potato, (sliced into ¼ inch thickness)
½ cup all-purpose flour
1. Mix flour, egg and water in a bowl until smooth and free from lumps. The mixture should be thick enough to coat the mixing spoon. Adjust water if necessary.
2. Arrange one slice of sticky rice cake between 2 slices of yam or sweet potato. Heat enough oil in pan on medium high. Dip slices of cakes into the batter to coat all sides evenly and fry in oil on both sides until golden brown. Drain on paper towels and serve warm.