I am so proud of myself for being able to successfully make and bake this traditional Chinese yam pastry. I’ve always been very curious about how it’s done – all the kneading, rolling out as well as all the preparations and care put into making it to create the beautiful lines alternating between white and purple and to get that perfect crisp. Now that I know how it’s done, now that I’ve done it myself, I do actually appreciate this pastry a lot more when I bite into it. It’s not too difficult to do, but it does take time and effort to do it right and neatly.
