Monday, April 27, 2015

Vegetarian Yam Puffs 素芋头角........Simply Yummy

I have been itching to eat yam puff for a while but have not been successful in finding vegan versions in any of the eateries I visited in Jakarta. Even if its available as meat free, there would still be onion or garlic to consider. 

Under my desperate circumstances, I ended up adapting from a regular yam puff recipe into a vegetarian version.

The outlook may not seems as appetizing as the restaurant made ones...but the taste do taste like one. Worth the effort making it. Handling and wrapping the dough might be a 'wee bit' messy and challenging.

素芋头角
Vegetarian Yam Puffs

For The Dough
600g Yam

100g Wheat Flour
100g Shortening

Seasoning For Dough
1/4 Tsp Five Spice Powder
3/4 Tsp Salt
1/2 Sugar

Method 
Peel Yam and diced into cubes. Steam until softened. Add wheat flour and shortening to the cooked  yam and mix well. Transfer the mixture onto a slightly floured work top, mash the mixture with the face of the knife. Add in Seasoning and knead until well combined. Set Aside.


For The Fillings
20g ginger (finely cut)
30g Diced Vegetarian Meat ( I substitute with Radish)
30g Diced Carrot
50g Diced Vegetarian BBQ Pork 
50g Diced Chinese Mushrooms
30g Green Peas
100g Mangkuang, shredded
300ml water

Seasoning for Fillings 
2 tbsp vegetarian oyster / mushroom sauce
1 Tbsp Light soy sauce
1 Tbsp Dark soy sauce
1/2 Tsp Salt
1 Tbsp Sugar
3-4 Tbsp Sesame Oil
Oil For Frying
1 Tbsp each (Tapioca Flour, Plain Flour mix with Water)

Method

Soak diced vegetarian meat in water for 1/2 hour, squeeze out excess water.

Heat up sesame oil in a pot, saute ginger until fragrant. Stir fry all the diced ingredients till fragrant.   Add water and the balance of the ingredients and continue stir frying for another 5-10 minutes or until cooked. Add seasoning and cook till it boils. Lastly add in flour and tapioca flour solution. Remove and set aside for later use.

Divide the yam dough into 35g each. Flatten and place a spoonful of filling in the center. Wrap the fillings and seal the edges tightly. 

Heat up a pot of oil. Deep fry the yam balls till golden brown. Serve.


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