Get the recipe from AY's blog and found it is nice n my mum also love it very much. But this year the yam not so good so the yam fillings not so smooth. This year I baked it instead of deep fry, more healthy and the skin won't turn soft after a few days.
Thanks Aunty Yochanan for sharing the recipe:
Ingredient for water dough:
200g plain flour
1/2 tsp white vinegar
50g shortening
30g sugar
100g water
Ingredient for oil dough:
180g plain flour
100g shortening
Method:
a) For water dough, mix all the ingredients together into a dough. Rest for 20mins. Dividie into 4 portions.
b) For oil dough, mix all the ingredients. Divide into 4 portions.
c) Take water dough and wrap up the oil dough.
d) Roll into a long rectangle and roll up into a swissroll shape. Roll out again and roll into a swiss roll again.
e) Cut the roll into 4 pcs each. Roll out the cut dough, spiral side facing up and wrap up with the yam fillings.
f) Deep fry in medium hotoil till golden brown.
Fillings:
500g Yam - steam and mached
160g sugar
80g cooking oil
25g wheat starch
5 shallots - slice
Method:
a) Fry the shallots in oil till fragrant. Discard shallots.
b) Add in mashed yam, wheat starch and sugar and fry till almost dry.
c) Cool fillings before wrapping.
d) Divide into 16 portions.
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