the yams into a paste using stand mixer or food processor, add sugar and lard and continue to mash until the mixture is smooth.
the mixture in a cooking pan and cook at medium heat, stir continuously to prevent sticking to the bottom of the pan. Cook until the mixture form a soft dough. Let cool and divide the paste into 16 equal parts, around 40 g each.
Kambocha pumpkin into pieces and steam for 45
the cooked pumpkin, sugar, lard and 2 tbsp of all purpose flour in a bread machine and run the Jam function to a full cycle. You can also do this by mashing and cooking the paste on stove top. I let my bread machine take care of the pumpkin while I worked on the Taro.
the pumpkin paste out once the Jam cycle is done and the paste turn into a soft dough, if it is still runny, run the cycle once more until the desired consistency reached.
the pumpkin paste cooled and divide into 16 equal parts, around 18
one portion of taro filling and lightly press with thumb to form a small bowl like shape, place one pumpkin ball in it and wrap up to form a larger ball. Repeat the steps for all the fillings. Refrigerate for 20 minutes before use.
make the water dough, combine all purpose flour, lard, sugar and water to form a soft dough. Let it rest for 15 minutes before kneading again to form a smooth dough. Rest the dough for 15 more minutes before dividing it into 8 equal parts, 62 g each.
make the oil dough, combine cake flour and lard by slowly pressing and mixing the two using hands to form a dough. Divide the dough into 8 equal parts, 38 g each.
one portion of oil dough and with the help of rolling pin, roll it out to form a disc around 4 inches in diameter. Place one portion of oil dough in it and wrap up, pinch to seal edges and roll it into a larger ball. Repeat the steps for all the dough. Let the dough rest for 15 minutes.
one portion of the dough, with the sealed side facing up, roll it into oval shape using a rolling pin. Roll it up tightly like a Swiss roll to form a cylinder. Turn the roll 90 degrees with the end facing up. Repeat these steps for all the dough portions and let the rolls rest for another 15 minutes.
one roll with the end side facing up, roll into a long thin strips with the help of rolling pin. Roll it up again like a Swiss roll to form a shorter but thicker cylinder. Repeat the steps for all the rolls.
the roll into half using a sharp knife, with the incision part facing down. Flatten the half dough to form a round disc, place a taro pumpkin ball on it and wrap up, pinch to seal and make into a round ball.
up 5 inches of oil in a deep fryer, with the help of a strainer
Blueberries are in season and abundance this month. You see, the blueberries we get here in Singapore are imported from the United States, thus they do not have a long shelf life and turn mouldy easily
I made mine with pumpkin for its sweetness and bright color, I am really pleased with the color. I later learnt that not only the Malaysian, the Singaporean, Indonesian, Thai and Vietnamese all have similar versions of this cake, the difference are mostly on the ratio of rice flour and starches