Ingredients:

500g yam, cubed

Enough oil for deep-frying
75g tang mein fun (wheat starch)
Just enough boiling hot water
Seasoning:
1/2 tsp sugar
1/4 tsp salt
1/2 tsp concentrated chicken stock
1/4 tsp Chinese five spice powder
75g shortening
Method
1. Steam yam until soft and tender.
2. Mash while still hot then mix in tang mein fun and just enough boiling water. Mix well into a dough.
3. Add ingredients (A) and combine. Leave refridgerated for 1 hour.
4. Form the dough into a ring shape. Make a hole in a round disposable aluminium pie dish and place the ring in
the dish. the dish will help you lift up the ring without breaking it.
5. Heat oil in deep fryer. Lower the dish into the oil and deep-fry until crispy and golden brown.
6. Remove and drain well.

Ingredients
250-300g taro, peeled and finely sliced
3 tbsp of wheat starch flour
½ tbsp of sugar
½ tbsp of salt
½ tbsp of 5 spice powder
1 tbsp of (olive) oil + extra for brushing
Method
1. Steam the peeled and finely-sliced taro until soft, approximately 15 min. Allow to cool.
2. Once the taro has cooled just enough for you to handle it (it should still be warm/hot, not cold!), begin mashing.
Add the other seasonings to the taro. Mix well until you have a reasonably smooth dough. It should also be dry
but not crumbly. Adjust the consistency of the dough as necessary with flour, oil or water.
3. Start pre-heating your oven at 200 to 220 deg C. Put the dough on a greased baking tray and begin patting
your ring into shape.
4. With a pastry brush, brush your ring with oil. A fair amount of oil will need to be brushed on to achieve the
beautiful golden crust.
5. Bake for 30-40 minutes or until golden.
(5a. Alternatively, be authentic and deep-fry the ring.)
6. While it’s baking, begin preparing your stir-fry of choice.
7. When the ring’s done, pour the stir-fry into the centre, and serve.

240 grams of yam (de-skinned)

1 tablespoon of cooking oil (not in picture)
4 tablespoons of boiling water (not in picture)
4 tablespoons of wheat starch
Pinches of salt
1/2 tablespoon of preferred seasonings such as mushroom concentrate, MSG, sugar etc..
1/2 teaspoon of five spice powder
1. De-skinned the yam, cut into smaller pieces and steamed in a steamer until the yam is soft. Depending
on the type of yam that you purchased, for some yam, you can never get soft in certain part even after
the steaming, you will have to cut it off after steaming.
2. Once it is steamed, put the hot yam in a clean zip bag. Zip the opening and leave a bit of space in
between to let the air escape. Use a rolling pin to roll or mash it until fine. You have to do this when it is
hot, otherwise, it can turn hard when cold. This is my way of doing it this time. Alternatively, you can put
it in a food processor and blend it until fine. Transfer out the mashed yam.
3. Pour the hot water into the wheat starch and stir until it resemble a paste. Pour the wheat starch, five
spice powder, seasoning, salt and cooking oil onto the mashed yam. Use hand to knead it until it
becomes a pliable dough…If it is too soft, just add one or two tablespoons of wheat starch or let it chilled
in the fridge for 15-20 minutes.
4. Divide the dough into your desired size. Shape it round. If it is too sticky, just dust with some wheat
starch. Flatten the round ball and use a rolling pin to press on the middle and become the shape of a
bowl. Deep fry in the hot oil until golden brown, drain and set aside for later use.