Directions

To Prep Water Dough

1. Mix ingredients in a large bowl and knead until well combined.
2. Divide into 3 equal portions and allow to rest for 20 mins.

To Prep Oil Dough

1. Mix ingredients in a large bowl and knead until well combined.
2. Divide into 3 equal portions and allow to rest for 20 mins.

For the Filling

1. Place egg yolks in a steamer on medium-low heat for 10-15 mins. Set aside to cool when finished.
2. Sprinkle salt onto yam before steaming for 20 mins on medium heat. Once finished, mash with a fork or in food processor.
3. Mix the yam paste with half of the cooking oil (40ml) in a non-stick pan on low heat until oil is fully absorbed. Turn off the heat while yam paste is still hot, add caster sugar, wheat starch and remaining oil to combine. Allow to cool and divide into 70g portions.
4. Flatten out yam portions and place steamed yolk in the middle. Wrap and gently use hands to shape into a ball. Repeat for the rest.

To Assemble

1. Preheat oven to 180°C and line a baking tray with baking paper
2. Shape and roll/flatten out one portion of water dough. Then wrap the water dough over a portion of rounded oil dough on. Seal and shape into circles. Repeat process as needed.
3. Using a rolling pin, roll the ball into even and thin rectangular shapes. With the shorter side pointing at you, roll the dough away from you like a Swiss roll. Flatten with rolling pin and repeat again.
4. Cut rolled dough into 4 equal portions. Repeat with remain dough.
5. Flatten dough slices thinly with a rolling pin into a disk. Place yam filling in the centre, and cover with dough. Trim off any excess dough. Repeat with rest of dough and filling, and bake for 30 mins or until golden brown.
6. Cool completely before cutting and serving.