Mini Yam Rings

Yam rings are usually being served on Chinese dinner table during festive season. Yam or taro are being mashed and mold into a huge ring basket. It is then deep fried and lots of stir fried seafood and vegetables are placed into the yam ring basket. Everybody will dig in with their chopsticks. Notice how Chinese dining tables and dishes are mostly round? Circle symbolizes unity and equally.

One of my 2019 goals is to produce more vegan recipes. Today I decided to keep my yam rings mini, simple and vegan. I used Chinese 5 spice as my base for seasoning without too many ingredients. I just want the yam and mushrooms work their magic together. This dish is also inspired by She showed me how to make scallops-look-alike-mushrooms. It is indeed life-changing! Head over to her Instagram profile page and follow her for lots of wonderful vegan recipes.

From top view, these do look like abalone. Anyway, the trick to a good vegan dish is to season each ingredient properly; always taste and adjust. Allow the ingredients to work their magic. I try to use 100% plant base without gluten as much as I can; I do not believe in protein or yeast byproducts. I mean, since we are creating vegan recipes, why not use natural ingredients instead of products that are produced from the lab. It makes no difference than eating fast food. That's enuff of my silly rant. Let's get started with the recipe.


(Serve 4)

  • Mushrooms:

  • King Oyster Mushrooms Sliced To 1/2 Inch Thickness, 4

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • High Quality Coconut Oil, 2 TBSP

  • Garlic Crushed, 2

  • Ginger Thinly Sliced, 4

  • Yam:

  • Yam / Taro Peeled Coarsely Diced, 400g

  • Wheat Starch, 30g + More For Dusting

  • Vegetable Stock Warmed, 30ml

  • High Quality Coconut Oil, 20g

  • Chinese 5 Spice Powder, 1/2 TSP

  • Sea Salt, 3/4 TSP

  • Granulated Sugar, 1/2 TSP

  • Tofu Silken, 150g

  • Yam Rings:

  • Canola / Peanut / Vegetable Oil, For Frying

  • Carrot Shredded, For Garnishing

  • Green Onion Thinly Sliced, For Garnishing

  • Chili Flakes, For Seasoning


  • Dutch Oven

  • Steamer

  • Cast Iron Skillet / Pan


  1. Prepare the mushrooms.

  2. Soak mushrooms in warm water for 30 mins to 1 hr.

  3. Drain and pat dry with kitchen paper.

  4. Season the mushrooms generously with salt and pepper.

  5. In a skillet over medium heat, add 1 TBSP of coconut oil.

  6. Once the oil is heated up, add in half of the mushrooms.

  7. Cook for about 30 secs or until bottom is lightly golden brown.

  8. Flip and add in 1 crushed garlic and 2 slices of ginger.

  9. Cook until lightly golden brown.

  10. Remove from heat and drain off excess oil on a plate lined with kitchen paper.

  11. Place the garlic and ginger over the mushrooms.

  12. Repeat the steps for the remaining mushrooms.

  13. Prepare the yam.

  14. Place yam in a steamer.

  15. Steam until the yam almost fall apart.

  16. Transfer into a large mixing bowl.

  17. Using a fork to mash the yam.

  18. In another small bowl, add wheat starch and vegetable stock.

  19. Stir to combine well and it becomes a slurry.

  20. Set aside.

  21. Add coconut oil, 5 spice, salt and sugar into the mashed yam.

  22. Mix to combine well.

  23. Add in the slurry and stir to combine well.

  24. You should have a sticky consistency.

  25. Lastly, add in the tofu.

  26. Still using a fork, break the tofu into fine pieces while mixing.

  27. You can use your hands if desired.

  28. Set aside.

  29. Assemble the yam rings.

  30. Weigh 30g of the yam mixture.

  31. Dust with wheat starch.

  32. Roll into a ball.

  33. Gently create an indentation with your thumb.

  34. Place a mushroom into the indentation.

  35. Gently press the edges to seal the mushrooms tightly to prevent it from dropping off.

  36. Repeat the steps for the remaining yam rings.

  37. Add canola oil into a dutch oven, about 2 inches in depth, over medium heat.

  38. *To check if the temperature of the oil is ready, place a wooden chopstick into the oil.

  39. If bubbles start to form, the temperature is ready for frying.*

  40. Gently drop the yam ring into the oil away from you.

  41. Deep fried until golden golden.

  42. Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.

  43. Repeat the steps for the remaining yam rings.

  44. Garish each yam rings with shredded carrot, green onion strips and a pinch of chili flakes.

  45. Serve immediately.

#yam #taro #yamrings #mushrooms

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