Directions

1For the Taro paste filling- Steam diced taro with pandan leaves for 30 minutes until soft. Mash while hot until smooth.

2Combine mashed taro with sugar, glutinous flour, salt & water. Sieve taro mixture into a non-stick pan (add in more water if mixture is thick). Stir in oil and mix well over medium heat for 20-25 minutes, till mixture thickens to a smooth paste. Set aside to cool.

3Divide taro paste filling into portions of 50g each and store in fridge overnight to firm the paste.

4For the wet dough- Combine plain flour, cake flour, icing sugar & salt. Rub Nuttelex into flour mixture until it resembles breadcrumbs. Add in cold water & knead till it forms a smooth dough. Wrap with cling wrap & set aside to rest for 30-40 minutes.

5For the dry dough- Rub Nuttelex into flour, add yam powder/ flavouring and knead till it forms a smooth dough. Wrap with cling wrap & set aside to rest for 30 minutes.

6Divide wet dough into portions of 80g and dry dough into portions of 40g, shaping into balls. Flatten one wet dough. Wrap one dry dough inside the water dough & seal into a ball. Repeat with remaining dough.

7On a floured surface, with sealed end facing up, roll out dough into a long oblong shape. Starting from the shorter side, roll dough into a log like a swiss roll. Rest dough for 15 mins. Repeat with remaining dough. Turn dough 90 degrees and repeat step 7.

8Use a serrated knife, cut each rolled dough into two. Cover the dough with cling wrap to prevent it from drying. With the cut spiral side face down, roll out one dough from the center into a flat disc big enough to cover the filling

9Gently wrap dough around one yam paste filling and pinch the bottom edges together to seal. Repeat with remaining dough and filling.

10Place filled dough on a lined baking tray. Bake in the preheated oven at 170°C for 15 minutes, turn the tray and bake for another 10-15 minutes till golden brown.

11Remove from oven to cool completely before serving