Crispy Yam Cakes
Mashed yam and stir-fried flour are formed into a wrapper, filled with red bean paste, and deep-fried until golden and crisp.
Ingredients
Chinese yam (steamed, peeled, and mashed)
200g
Granulated sugar (for sprinkling on top)
50g
Sesame oil (for stir-frying the flour)
200g
Red bean paste (filling)
100g
Wheat flour
100g
Vegetable oil (for frying)
250g
Instructions
1
Make the dough wrapper
Wash the yam, steam until cooked, peel, and place on a cutting board to mash into a puree. Place the sesame oil in a wok; when heated to 50°C over the flame, add the wheat flour and yam puree. Stir and mix evenly with a spatula, then pour out onto a cutting board. Once slightly cooled, knead into a dough.
2
Wrap and fry
Cover with a cloth and let rest for 1 hour. Divide into about 20 small portions, roll out the wrappers, wrap in red bean paste filling, shape into flat cakes, and lower into 80°C oil. Fry until golden brown, remove and place on a plate, then sprinkle with granulated sugar to serve.
