Friday, November 25, 2005

Taro Puff

Made these Taro Puffs today and here is the final product. Thanks to Jingle shares her wonderful recipe. Although it doesn’t has much “flaky” effect. But these taro puffs was so light and soft. How do I describe it? It crispy on the outside and soft and “loosen” (mandarin we called it “song or song ruan” aiyah I don’t know how to say) from inside after all it wasn’t oily at all!

Verdict: Mom said not bad. DH likes it! And I still prefer the char siew filling! LOL But then I must admit these savory fillings are so tasty!

Taro Puffs
Makes 24 pieces. Either

Ingredient: (for filling) - sweet
300gm of Red bean paste


Ingredient: (for filling) - savory
100 gm yellow onion (chopped)
100 gm char siew (cube)
150 gm minced pork
100 gm prawns (cube)
3 nos of dried mushroom (soak it soft) - (cube)
30 gm green peas (defrost)
20 gm spring onion (cube)

Seasoning: (mix into a bowl)
80 gm water
½ tsp salt
1 ½ tsp sugar
½ tsp light soy sauce
½ tsp dark soy sauce
½ tsp oyster sauce

¼ tsp sesame oil
1/8 tsp pepper

3 tsp cornflour
3 tsp water (tap)

1. Heat the wok with oil, then put in chopped onion, minced pork to fry until the minced pork is half cooked.
2. Add chopped prawn, mushroom, pepper, sesame oil then fry it well.
3. Add seasoning to fry, then add char siew.
4. Add thickening, add green peas then fry again
5. Add spring onion to fry for a while then off fire.
6. Leave it a side to let it cool down.

300g yam (net wt)

¾ tsp salt
2 tsp sugar
½ tsp 5-spice powder
1/8 tsp pepper
1/8 tsp sesame oil

80g wheat starch
100ml boiling water

60g shortening (crisco)

1. Peeled sliced the yam and steam for 30 minutes. Then mash it to flatten all the lumps. Then cover the well-mashed yam first, and then set aside.
2. Pour boiling hot water into wheat starch in a mixing bowl then use a wooden roll to mix it well. Roll it like a circle in the mixing bowl.
3. While the wheat starch still warm, cover first
4. Add sesame oil to the yam then mix it well on a table, then add the wheat starch, to the well blend yam mixture.
5. Knead all remain ingredients together, until the dough is cold then add shortening into the center of the dough.
6. Knead again until no sticky to hand.
7. Use a pastry cutter to cut into 24 pieces.
8. Then make one piece into a ball, the press it down.
9. Use the thumb & finger to make the outer layer thinner
10. Let the center a bit thick, then put savory filling (10 gm) on the center. Then seal it up. 11. Make into a semi-circle. Then press it to make it look like oval shape. Then set aside for frying
12. Put oil in the pan, then keep it at medium fire, then put the yam puff thru a oil filter strainer.
13. Dip into the oil for deep-frying once, then bring up again. Do this a few times, until the yam puff turn slightly brownish. Use medium fire all the while.
14. This will get the crispy texture of the yam.
15. Once you see the crispy texture of the yam, dish up and put on a plate. Ready to serve.


Blogger Anny said...

how do the restaurants make it flaky?? help!! thanks!

Tuesday, September 25, 2012 7:32:00 AM  

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