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Bunny coconut milk yam rings

By Sing Yee
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Level

intermediate

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Cooking

30 min

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Preparation

60 min

Ingredients

Servings

4
Yam
300 g
Wheat Starch
40 g
Ayam Brand Coconut Milk
40 g
Unsalted Butter
30 g
Sesame Oil
1⁄2 tsp
Salt
1⁄2 tsp
Five Spice Powder
1⁄2 tsp
Sugar
1⁄2 tbsp
Boneless Chicken Thight
1 piece
Broccoli
1 stalk
Cashew Nuts
3 tbsp
Prawns
5 pieces
Bee Hoon
1⁄4 packet
Garlic
minced
2 tbsp
Soy Sauce
2 tbsp
Oyster Sauce
1 tbsp
Water
40 ml
Potato Starch
add some water
1 tbsp

How to cook

Start cooking

  • Slice yam into pieces.
  • Steamed sliced yam until cooked.
  • Put cooked yam into pitcher.
  • Heat coconut milk in microwave for 1 min.
  • After heating, mix coconut milk with Wheat starch.
  • Put mixture in pitcher, and mix it well in blender.
  • Add in butter, Sesame oil, salt, sugar and Five spice powder, into pitcher and mix well in blender.
  • Put yam paste in fridge for about 2 hours.
  • After 2 hours, shape yam paste into round shape (yam ring).

Start frying

  • Marinate chicken pieces with soy sauce and white pepper.
  • Fry yam ring until golden. Take it out after cooking.
  • Deep fry cashew nuts until golden, take it out after cooking.
  • Deep fry bee hoon, take it out after frying.
  • Pan fry prawns first, take it out after prawns turn red.
  • Pan fry chicken with garlic first, add in broccoli, soy sauce, oyster sauce and water.
  • 3 minutes later, put prawns inside, add potato starch with water to make gravy thick.
  • After cooking, you can plate.
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