Taro Puff(Woo Kok)

In Malaysia 'Woo Tau' in cantonese is called YAM but it is TARO here in the States and yam is sweet potato. Fresh taro is available but i have found the frozen ones from Thailand to be better. I have tried a few recipes and added mung beans to the pastry in one recipe which does not alter the taste but in fact enhanced the fuffliness to the pastry. The recipe below is the original but if you wish to use mung beans, reduced 4 ozs of taro and replaced with soaked mung beans.



Ingredients:

Pastry:

• 20 ozs taro(cut into thin slices and steam)
• 3 ozs wheat starch
• 3 ozs boiling water
• 6 ozs shortening/lard
• 1 tsp salt
• 2 ozs sugar
• 1/4 tsp ammonia powder

Filling:

• 2 tsp oil
• 1 tsp minced garlic
• 2 tbsp chopped onion
• 1/2 tbsp flour
• 4 ozs prawn meat deveined and cubed
• 8 ozs lean meat, cut into small cubes
• 2 tbsp of baked beans
• 1/2 tsp pepper
• 1 tsp of sugar
• 1/2 tsp black soya sauce
• 1 tsp oyster sauce
• salt to taste

Method:

To cook the filling:

1. Heat oil and fry the garlic slightly and add in the flour. Stir until flour is cooked.
2. Add in the lean meat, fry until meat is no more pink, then add in prawns. When prawns are cooked, add in the rest of the ingredients.

To prepare the pastry:

1. Blend the wheat starch with the boiling water or put 3 ozs water, salt and sugar in a saucepan and bring to the boil. Turn off heat and add in the wheat starch, stir thoroughly until the wheat starch is cooked.
2. Mash the steam taro while it is still hot Add in the cooked wheat starch , ammonia and lard and knead till smooth.
3. Divide dough into small pieces, flatten each piece, place filling in centre, fold and seal edges.
4. Heat oil until 35o f and deep fry puffs and serve hot. (the temperature of the oil is very important. too low - the puff will disintegrate and likewise if the oil is too hot)