Ingredient for the skin
A
200g plain flour
30g icing sugar
50g shortening
120ml water
1/2 tsp white vinegar
Ingredient for the oil skin
B
180g plain flour
100g shortening
Few drops of purple colouring
For filling
C
5 shallots (chopped)
80ml cooking oil
D
500g yam(sliced, steamed, mashed while hot)
150g castor sugar
20g tang min flour
Method:
1.Fry shallots of (C) in oil till aromatic. Add in ingredient(D) and fry till mixture is thick. Turn off heat and cool. Divide mixture into 30g portions.
2.Combine flour, icing sugar and shortening of ingredient (A). Add in water and vinegar. Knead into a soft dough and roll into a square piece.
3.Combine ingredient (B) and roll into squarish, place in the centre of no(2).
4. Enclose both sides of no.(3) together. Rest for 20 minutes. Use a rolling pin to flatten all sides, turn over and roll flat. Next, roll into a swiss roll, repeat process. Cut into 20 pieces, wrap in no.(1), seal edge facing downwards.
5. Place no.(4) on a baking tray lined with baking paper. Bake in a preheated oven at 180C for 20-25 minutes till cooked through but not golden looking. cool well.
