Manchurian Yam Cake
|Prunes||1 Cup (16 tbs)|
|Dates||1 Cup (16 tbs), stoned, soaked in hot water and mashed|
|China grass||1 Cup (16 tbs), cooked in milk|
|Icing sugar||2 Cup (32 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
Wash, peel the yam and potatoes.
Place on a steamer, cover and steam until soft for 45 minutes.
Remove and cool.
Prepare the china grass as per the instruction given on the packet.
Mash well steamed yam and potatoes, add 1/2 cup icing sugar, mix well and divide into 3 parts.
Divide prepared china grass into 2 parts.
Make a syrup by mixing 1 cup icing sugar and water in a pan.
Bring to the boil, add honey, remove and cool.
Grease a rectangular baking dish, spread one portion of yam potato mixture.
Sprinkle icing sugar and cover with thin layer of dates and prunes.
Sprinkle icing sugar and then spread a layer of china grass.
Again sprinkle icing sugar and spread a layer of yam mixture.
Repeat the above process.
Pour half the syrup.
Bake in a pre-heated oven for 20 minutes, 200Â°C - 400Â°F - Gas Mark 6 until top turns golden brown.
Remove and pour remaining syrup over it.
Can be served hot or cold.
Note: Traditionally this sweet is not baked nor is the syrup used.
Only steamed yam, potato layers are arranged, sugar is sprinkled on top and served.
Also for filling traditionally 'Haw-Jelly' or sweetened red bean paste, Jujabe paste, lotus seed mash etc.
The moisture content of raw yam and potatoes may vary to some extent.
If the mash is too thin, mix in some wheat flour, if the mash is too dry add some sugar, rub in well to make it softer.