Ingredients
600gms steam yam
80gms shortening/ lard
100gms wheat starch/ dim sum flour (mix with boiling water to a dough)
1/2 tsp salt
1 tbsp sugar
1/4 tsp 5 spice powder
1/2 tsp sesame oil
Filling
300 gms char siew ( diced)
1 small onion( chopped)
Sauce for filling: 1 tbsp oyster sauce
1 tbsp light soya sauce
1/2 tbsp sugar
1 tbsp water1/2 tbsp corn flour
Mix the sauce together and leave aside for use later.
Method for the filling
1 small onion( chopped)
Sauce for filling: 1 tbsp oyster sauce
1 tbsp light soya sauce
1/2 tbsp sugar
1 tbsp water1/2 tbsp corn flour
Mix the sauce together and leave aside for use later.
Method for the filling
First fry the onion till translucent then add the char siew, fry for a while add in the sauce and stir till combined. Add in some chopped spring onion.
Method
Method
Mash the yam while it's hot and add in the salt,sugar, five spice and sesame oil. Mix well and add in the wheat starch. Knead to a dough and add in shortening. Knead till everything is combine.
Divide the dough into 20 pcs and shape into a bowl. Spoon a spoon of filling and shape into a egg shape or round balls.
Heat up a pot of oil and fry the Woo Kok till golden brown. Remember the oil must be very hot or you won't get the honey comb effect.
Divide the dough into 20 pcs and shape into a bowl. Spoon a spoon of filling and shape into a egg shape or round balls.
Heat up a pot of oil and fry the Woo Kok till golden brown. Remember the oil must be very hot or you won't get the honey comb effect.
Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/834500549952356/?__mref=message_bubble
