Yam Puffs

Yam Puffs



A traditional chinese recipe, not easy to make but not too hard to make also. This recipe contains a lot of patients and determination. The Yam puffs can keep in a air tight container before deep frying. It can last up to a month or more. Only selected yam are suitable for this cooking, the “pinang” yam is used to make the yam's skin and only this type of “pinang” yam can make delicious yam puffs. This pinang yam can be found in South east Asia such as Malaysia, Singapore, Thailand, and Indonesia, most of the tropical climate region. This yam cannot be found in cold country like New Zealand or Australia which depend on imported to fullfill the markets need.

Yam Pastry
600 gm yam
1 tablespoon sugar
½ teaspoon salt
1 tablespoon tapioca flour
1 tablespoon plain flour
1 teaspoon five spice powder
1 tablespoon cooking oil
oil for deep fastfrying

Filling: (A) 100gm chicken
60 gm fresh prawns
2 tablespoon mixed vegetables
( carrots, peas, sweet corns)

(B) ½ teaspoon sugar
½ teaspoon salt
½ teaspoon light soya sauce
½ teaspoon oyster sauce
2 tablespoon water
1 teaspoon cornflour

(C) 1 spring coriander leaves
1 stalk spring onion

2 cloves garlic
2 dried chinese mushrooms ( soaked)
1 tablespoon oil

1 Peel, cubed or sliced half inch think and steam yam for 25 minutes until soft. While steaming prepare the filling.

2 Cut chicken and prawns into small pieces or cubed

3 Mix ingredients ( B ) together

4 Chop coriander leaves and spring onions

5 Chop the garlic

6 Dice dried chinese mushroom which have been soaked till soft

7 Heat 1 tablespoon oil in Kuali or frying pan

8 Lightly brown garlic, add mushroom and stir fry

9 Put in prawns and chickens and fry for a minute

10 Add mixed vegetables and fry for a minute, then add in ( B ) ingredients

11 Mix in coriander leaves and spring onions

12 Remove and cool in a plate

13 When the yam is cooked, remove from steamer and place in big bowl, while hot, mash till free from lumps

14 Add in sugar, salt, tapioca flour, plain flour, five spice powder and oil. Knead till smooth and shape into balls of golf ball size

15 with lightly floured hands, flatten each ball into round. Put a teaspoon of filling in centre, draw in and seal edge. Heat oil in Kuali, deep fry in medium hot oil till golden brown.



Note: 1 Use only 'pinang' yam to get a crispy puff.

2 Shape yam pastry into 1 cm thick, can shape into samller round or oval balls

3 When frying puff, use medium heat oil so not to burn the outside yam pastry. When almost golden brown, turn on high heat, quickly stir the yam puff for few seconds, remove and drain on kitchen paper

4 If you don't want to fry all the puffs, keep some of them, dust with tapiocaflour, put in a container and keep in ice-box less than a week. If keep in freezer can last for a month. So these yam puffs can be prepared many days ahead for special occasion. Though it is not an easy receipe, the result earns praise from everyone , and want to eat more and more.


Best serve with tea or coffee during breakfast or dinner. Both likes by adults and childrens.



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