Recipe link -
Weigh 470g yam, after peeled
1 tsp salt...
1 tsp 5-spice powder
1 tbsp sugar
2 tbsp wheat starch flour
1 tsp of oil
Bee hoon (no wash)
1. Cut the yam into smaller cubes and steam for 30mins or until soft.
2. When cooked, mash the yam until no more lumps and add in the salt, 5-spice powder, sugar and oil.
3. Mix well and then add the wheat starch flour and use hands to knead the ingredients together and also to start forming a round shape. I cheated by using a bowl.
*Let the yam ring chill in fridge for 2hrs*
4. Heat oil until hot for deep frying both bee hoon and yam ring.
a) For the white crispy bee hoon - prepare your desired amount. Throw in your bee hoon when oil is hot. This takes less than 3secs and you have to scoop up.
b) Place the yam ring on your ladle and gently slide it down into the hot oil. Then slightly lower the heat to med-high. Adjust flames accordingly. Keep bathing the yam ring. Flip only when it has turned brown. Done!