A colleague was telling me about how her mum makes yam cake for her whole family. It’s a massive effort, involving not just a lot of chopping but also a lot of arm strength to stir the yam paste. I personally love munching on yam cakes a lot, so I thought I might as well give it a try, especially since I’ll have to cook something for my dinners(ssss) next week anyway.
Haven’t done this in a while, say… about 2 years or so? I started baking this bread about 5 years ago, when I saw the recipe on the cardboard box of the Post banana nut crunch cereals. Thought I’ll give it a try. It was a simple, fuss-free and dummy-proof recipe and worked amazingly.
I took this recipe off a random website and adapted it to my own taste. However, to my disappointment, even though they are recognizable as Guo Ties and remotely taste like them, I do believe the recipe can be further improved upon: the filling could be much juicier and the skin a lot tastier. I’m definitely going to try this again with other ingredients for the filling and the skin. I’m gonna have to revisit my Shui Jian Bao webpage.
Unless I can convince my mum to let me bring some over to her place for dinner tonight, this whole wok of vegetables is going to be my dinner for the whole of next week.
‘Kohlroulade‘ means ‘Cabbage (Kohl) Roll (Roulade)’. It tastes exactly like Frikadellen, due largely to the fact that the ingredients used are about 90% similar to those used to make the Danish meatballs.
