My family and I love yam. I can easily buy yam during pasar tani days near my house. And most important the yam are very good; they are powdery and soft when cooked. Today I modified my Bak Kian recipe to incorporate yam into it to add a new dimension to the rolls. They are as tasty as the bak kian.
Ingredients:
- 500 g minced pork
- 300 g yam (without skin)
- 50 g finely chopped coriander
- 2 tbsp corn flour
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 1/2 tsp 5-spice powder
- 1 tsp white pepper powder
- 1/2 tsp salt
- 1 egg
- 9-10 bean curd sheets cut to the size of 1/2 of an A4 paper
- A small bowl of water
- Cooking oil for frying
Method:
- Steam and mash yam. The texture depends on whether you would like to bite into the yam or not. I mash them roughly so that I can bite into tiny bits and pieces of them.
- Add minced pork to a large bowl.
- Add all the other ingredients to it and mix till they are well incorporated.
- Apportion these meat fillings into 9 or 10 portions as we do not want any leftover or insufficient fillings at the end. (Nine portions for a thicker roll and ten for a thinner one.)
- Get ready a small bowl of water for sealing the roll.
- Take a piece of the bean curd sheet and put 1 portion of the filling on top of it.
- Bring each shorter sides in.
- Then roll up the bean curd sheet with meat fillings from one end of the longer side to the other.
- Or, you can just roll up the longer side to the other end and just tuck the ends under the roll. (But I think you will get a neater roll with the earlier method.)
- Heat up a pan with cooking oil.
- When the oil is hot, put the rolls side by side.
- When the bottom has turned brown, flip the roll to the other side.
- Once this side has also turned brown, dish it out onto a plate lined with kitchen towel to soak up excess oil.
- Serve.