Ingredients
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180 g Yam; slice and steam
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90 g Wheat Starch
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90 g Chicken Stock
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45 g Lard
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45 g Shortening
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Pinch of Five Spice Powder
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1/8 Tsp. Sugar
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Salt to taste
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Pepper to taste
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Oil for deep-frying
Directions
Steps
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1
Done
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Make Yam DoughIn a bowl, mash steamed yam. Boil chicken stock in a saucepan. In a small bowl, add wheat starch. Pour the hot chicken stock into wheat starch bowl. Stir till combined. Add the wheat starch mixture to the mashed yam while still hot. Combine well with a fork. Add in lard, shortening, five spice powder, sugar, salt and pepper. Combine well into a dough using hands. It’s done when the dough doesn’t stick to your hand. make a few holes on the dough buy poking with your fingers to cool it faster. Keep in the chiller to cool. |
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2
Done
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Shape and Deep-FryWhen it’s cooled, shape the dough into a ring or a bowl on a piece of aluminium foil. Transfer the dough carefully into the hot oil at 150 degree c. Oil should be enough to cover the whole dough. Deep fry till golden brown. When it is almost done, increase the heat to get most of the oil out of the yam. Remove and drain excess oil over wire rack. Make a stir-fry dish and place into the ring. Serve hot. Enjoy! |
