Wednesday, March 21, 2012
Crystalized Yam 拔丝芋头
This is a dessert that my mom used to cook, but she used sweet potatoes. This syrup coated sticky dessert dish also served in most Chinese restaurants, and mostly used sweet potatoes. I wanted to clear the yam in the fridge, so I thought this is a dish that I can used up most yam yet it is a dessert(means will eat more).
I followed this recipe. To modify it to a healthier version, I did not deep fried the yam and I used brown sugar. As this is my first time "cooking" sugar, I tried not to overcook and burn the sugar. Result: The syrup was not thick enough and it did not give me that sticky effect. Next time if you try, remember to cook sugar till boiled with full of bubbles before adding yam or sweet potatoes.
1/3 yam (cut into chunks)
1 cup brown sugar
1/2 cup water
Some white sesame seeds
1. Without adding oil, Fried yam till golden brown. Set aside.
2. Fried brown sugar with no oil. When it's heated, add water and keep stirring till boil and thicken.
3. Throw back the yam and fry till yam are coated with syrup.
4. Top with a pitch of roasted sesame seeds.
4. Serve hot or cold.
P.S: if can't finish, can store in fridge and make Bobo chacha-- mixed with shaved ice and coconut milk.