Sweet Dishes

Chinese Yam in Honey Syrup

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Fluffy Rice

1.1/2 lbs. Chinese yam
9 oz. haw jelly
7 oz. sugar
1.1/2 tablespoons bee-honey
2.1/2 cups boiling water

1) The yams used should be preferably about the same thickness. Wash and parboil them for 5 minutes or so. Chill with cold water. Pare and scoop off stains, if any. Cut into sections of 2 inches. (The yams that are excessively thick should be halved first down the middle.)

Cut haw jelly into 3/8-inch cubelets.

2) Arrange yam pieces in a small pot. Put in boiling water to the same level as the yam. Add sugar and bee-honey. Bring to a boil on high flame and then simmer on small fire until yam is very well-done. Remove and arrange in serving plate. Pour on syrup in which it has been cooked and sprinkle on haw-jelly cubelets. (If at the end there is too much syrup in the pot, this may be reduced and thickened over high flame and then poured over the yam.)

Notes:

(1) Another way of using the haw jelly is: Mash it fine on a working board, melt with sugar and honey in water and boil into a thick syrup (if necessary, thicken with a little cornstarch solution) to be poured over cooked yam. And this dish is called "Amber Yam".

(2) Another way for preparing the yam: Use a small part of the sugar to mix with cut sections of yam. Steam in container until done. Meanwhile, prepare a thick syrup by boiling solution of remaining sugar and honey in hot water and pour it over steamed yam.

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