Taro Basket (Prosperity Yam Ring) - 金芋满堂喜迎春

By WoonHeng · 90 min

Ingredients

Instructions

1. Cut the taro into small cubes, place them on a heatproof plate, and steam over high heat for 20 minutes, until soft enough to break apart easily with a fork.
2. Meanwhile, mix the wheat starch with the 3 tablespoons of hot water until combined. Knead into a soft dough, adding water one tablespoon at a time if dry spots remain. Set aside.
3. Mash the hot taro into a fine paste and season with the salt, sugar, and 5-spice powder.
4. Add the wheat starch dough and coconut oil to the taro and knead until well combined.
5. Dust a work surface with wheat starch and line a small baking pan with parchment. Shape the taro dough into a long belt about 13 to 14 inches long, about 1 cm thick and 2.5 inches high.
6. Curl the belt into a ring and seal the ends. Place the ring on the lined pan and refrigerate for 1 hour.
7. Heat oil in a large wok enough to cover the taro. Fry the dry vermicelli until it expands and fluffs up, then remove with a sieve, drain on paper towels, and place on a clean plate.
8. In the same wok, slowly lower the chilled taro ring into the hot oil. Cook for 1 minute, then reduce heat to medium. Spoon oil over any exposed top part with a spatula.
9. Slowly flip the ring until fully cooked through. It is ready when golden brown. Drain on paper towels, then place on top of the fried noodles.
10. For the filling, mix the sauce ingredients in a bowl until smooth and set aside.
11. Heat a tablespoon of oil in a large wok. Sauté the garlic and chili until fragrant, then cook the carrot for 30 seconds.
12. Add the tofu and pan-fry over low-medium heat until golden. Push to the side, then sauté the mushrooms until aromatic.
13. Add the konnyaku and stir-fry a few seconds. Stir in the baby corn, peas, bell pepper, and roasted chestnuts and toss.
14. Pour in the sauce and cook until thickened. Fold in the toasted cashews and turn off the heat.
15. Spoon the filling into the taro ring and serve warm.

Summarized from WoonHeng's video. Watch it for the details.

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