Saturday 31 May 2014

Vegetarian Wu Kok/ Yam Puff by Alicia Gan

Yam Dough Ingredients:
600g Yam
115 wheat starch
1 tsp baking powder
1/2 tsp five spices powder
1 tbsp sugar
1/2 tsp salt
115g Vegetable shortening
1/2 tsp Ammonium Bicarbonate
210 boiling water

3 tbsp canned green peas
6 tbsp canned bake beans (may strain the sauce from the bean or leave it as it is but try to reduce it to avoid wet filling)
200g vegetarian layer meat or veg. roasted pork belly (chopped)
3 Chinese mushroom (soaked, chopped)
3 water chestnuts (chopped)

1 tsp salt
1/2 tsp five spices powder
1 tbsp vegetarian oyster sauce
1/2 tsp pepper


1) To make yam dough, peel the yam & cut into stripes. Steam until cook and soft, about 40 mins.

2) While waiting for the yam to cook, prepare the filling.
Heat up 2 tbsp oil, stir-fry all filling ingredients until fragrant. Add in seasoning, stir well. Thicken the sauce with a little cornstarch solutions. Stir-fry until slightly dry. Dish up & keep aside.

3) Remove yam from steamer/wok, mash into paste when still hot. Combine wheat starch with boiling water, knead to form a cooked dough. Combine with yam paste. Knead well. Add in the rest of ingredients & knead until form into smooth dough.

4) Divide the dough into 50g each portion. Wrap each dough with enough filling & form into ball shapes. Make sure wok is hot with enough oil to deep-fried yam puff until crispy and golden brown. Dish up and drained. Ready to serve.

For Recipe link.

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