shredded yam recipe

How to Make Candied Yam: A Step-by-Step Guide

Candied yam, or "bosi shanyao" in Chinese, is a beloved dessert with a crispy, syrup-coated exterior and a soft, sweet interior. Mastering this dish requires attention to detail, but the result is a delightful treat perfect for any occasion. Here’s a comprehensive guide to making it at home.

Ingredients Needed:

- 500g fresh yams (choose firm, smooth ones)

- 200g granulated sugar

- 100ml water (or oil for frying)

- A pinch of salt (to balance sweetness)

- Sesame seeds (optional, for garnish)

Step-by-Step Instructions:

1. Prepare the Yams: Peel the yams and cut them into uniform 2-3 cm thick slices or cubes. Even sizing ensures even cooking. Soak them in cold water for 10 minutes to remove excess starch, then pat dry thoroughly.

2. Cook the Yams:

- Frying Method (Crispier): Heat oil in a wok to 170°C. Deep-fry the yams until golden and tender (about 5-7 minutes). Remove and drain excess oil.

- Boiling Method (Healthier): Boil yams in salted water until soft (15-20 minutes). Drain and air-dry.

3. Make the Syrup: In a clean pan, melt sugar with water over medium-low heat. Stir gently until the sugar dissolves, then let it bubble without stirring. Cook until the syrup turns light amber (about 5-8 minutes).

4. Coat the Yams: Immediately add the cooked yams to the syrup. Toss quickly and continuously with a spatula until every piece is evenly coated. The syrup will harden into a shiny glaze as it cools.

5. Serve: Transfer to a pre-oiled plate to prevent sticking. Garnish with sesame seeds if desired. Enjoy warm for the best texture!

Tips:

- Work fast when coating yams with syrup to avoid clumping.

- Add a teaspoon of vinegar to the syrup to prevent crystallization.

- Serve with vanilla ice cream for a decadent twist.

With these steps, you’ll create restaurant-quality candied yams that impress family and friends!