Sweet Potato Gold Coins and Yuanbao

Name: Sweet Potato Gold Coins and Yuanbao
Cuisine: Chinese
Ingredients: 1000g Sweet potato (select one with a diameter of 6 cm and a length of about 20 cm, wash and peel into a cylinder with a diameter of 5 cm, then cut into 12 slices 5 mm thick. Hollow out the center of each round slice in the shape of an ancient Chinese coin); 70g Purple glutinous rice (wash and steam into cooked rice); 50g Glutinous rice flour; 60g Cooked Yunnan ham (diced); 2g Refined salt; 3g Sichuan pepper salt; 5g Honey; 70g White sugar; 30g Top-grade wheat flour; 20g Cooked flour (approximately 120g consumed); 1000g Peanut oil (approximately 120g consumed)

A traditional Yunnan sweet dish: sweet potato is shaped into ancient-coin forms and filled with purple rice, then wrapped around a Yunnan ham filling, pinched into ingot (yuanbao) shapes, and deep-fried until golden and crisp.

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Ingredients

Sweet potato (select one with a diameter of 6 cm and a length of about 20 cm, wash and peel into a cylinder with a diameter of 5 cm, then cut into 12 slices 5 mm thick. Hollow out the center of each round slice in the shape of an ancient Chinese coin) 1000g

Purple glutinous rice (wash and steam into cooked rice) 70g

Glutinous rice flour 50g

Cooked Yunnan ham (diced) 60g

Refined salt 2g

Sichuan pepper salt 3g

Honey 5g

White sugar 70g

Top-grade wheat flour 30g

Cooked flour (approximately 120g consumed) 20g

Peanut oil (approximately 120g consumed) 1000g

Instructions

Make the Coins

Select a sweet potato with a diameter of 6 cm and a length of about 20 cm, wash it, peel it into a cylinder with a diameter of 5 cm, then cut it into 12 slices 5 mm thick. Hollow out the center of each round slice in the shape of an ancient Chinese coin. Wash the purple rice, steam it into cooked rice, mix in 2 g of salt, and stuff it into the hollows of the "coins".

Make the Yuanbao

Wash the remaining sweet potatoes, steam them in a steamer until tender, peel off the skin, mash into a puree, and remove any fibers. Mix in the glutinous rice flour and wheat flour, and divide into small portions of 20 g each. Dice the Yunnan ham, mix with the white sugar, honey, and cooked flour to make filling portions of 10 g each. Wrap each filling portion with a dough portion and shape into 12 golden yuanbao (ingot) forms.

Deep-Fry

Place a wok over high heat, add the peanut oil, and heat to about 60% hot. Lower the "coins" and "yuanbao" in separately, and fry until slightly yellow and set in shape, then remove. Raise the oil temperature and refry until golden brown, then drain off the oil. Arrange the "coins" in the center of a plate and sprinkle with the Sichuan pepper salt; surround them with the "yuanbao" to finish.