Yam Ring

 芋头圈 / 佛钵

Yam ring or yam basket or fatt put (in cantonese) is usually served during festive occasions.  It is served with a mixture of stir-fried vegetables and chicken or seafood (prawns/ scallops).

Ingredients: 

300g taro, steamed

60g wheat flour

30g pork lard

90ml hot boiling water 

1/2 tsp baking powder

Seasoning: 1/2 tsp of salt, 

1/8 tsp ground white pepper, 1/8 tsp five spice powder

Method: 

1. Peel and cut the yam into small pieces. Steam for 10mins until it turns soft, mashed through sieve while hot. Mix in the seasoning and set aside.

2. Slowly add the hot boiling water to the wheat flour and mix continously using a pair of chopsticks. You will get a thick and sticky white paste/dough. Add this, pork lard and baking powder into the taro (step 1) and mix until well combined. Knead to form a smooth dough, wrap it in plastic/cling wrap and rest in the fridge for at least 30minutes until the dough is firmer (to facilitate shaping).

3. Remove from fridge and unwrap the yam dough. Sprinkle some wheat flour on the benchtop and on the yam dough. Shape the yam ring by poking the centre of the dough with your thumb and pressing gently with fingers to form a wide and shallow ring. Note: shallow rings will require lesser oil to fry! Place the yam ring on a strainer with holes.

4. Heat up cooking oil in wok. When the oil temperature has reached approximately 160 degree celcius, lower the yam ring (with strainer) into the hot oil. Use a laddle to spoon the oil over the yam ring if necessary. Deep fry until the yam ring turns golden brown.

5. Cook the filling with vegetables and meat of your choice, and stuff it into the yam ring.