Taro Puffs
Taro Pastry:
1 Lb. taro root, peeled
1/3 cup wheat starch
4.5 ounces boiling water
1 tsp sea salt
1 tsp Chinese Five-spice powder
3 tbsp lard
Filling:
3/4 Lbs. BBQ pork (Char Siu), diced
1 medium onion, finely chopped
1 tbsp oyster sauce
1 tbsp Aloha shoyu
1 tbsp water
1/2 tbsp corn flour
1/2 tbsp sugar
1. To make filling: Add oyster sauce, soy sauce, water, corn flour and sugar in a small bowl and stir to mix well. Heat 1 tbsp of oil in a frying pan. Stir fry onion for 3 minutes or until soft. Add BBQ pork and stir-fry for another minute. Add the oyster sauce, soy sauce, water, corn flour and sugar mixture. Stir well until heated and sauce thickened. Leave aside to cool.
2. To make pastry: Cut the peeled taro into big chunks. Sit on a flat plate or tray and steam in a covered bamboo steamer basket for about 1 hour until soft. Mash the soft taro in a large bowl while still warm.
3. Mix the wheat starch and water to make paste, add to the taro and mix until combined and smooth. Add the salt, five spice and lard and knead well to combine. The dough should be soft and pliable. Cover the dough with a cloth while you proceed to roll and assemble the pastries.
4. To make each pastry, break off a small amount of dough, roll to make a round think disk then flatten slightly with the palm of your hand. Put a small spoonful of char siu filling in the centre with the edges lifted, like a small well. Then, press the edges together and smooth out, to make an oval shaped pastry with a flat bottom. Discard any excess pastry.
5. Line a tray with baking paper and dust with rice flour to prevent sticking. Sit the pastry in a single layer on the tray.
6. Heat the oil in a deep fryer or wok to 180C, add a few pastries at a time and fry for 5 minutes until crisp and flaky. Drain on paper towel and serve with a hot chilli sauce.
