Vegetarian Yam Ngoh Hiang

Make 12 minis

Ingredients:
Yam steam 200g
Yam cubed fried 100g
Mock meat 100g (optional but recommended as overall filling is a bit mushy thus can add some substance to the filling)
Carrot 60g
Dried Mushroom small 8
Water chestnut with skin 200g (about 6 pcs or 130g without skin)
Soaked black fungus strips 35g
Coriander leaves 2 small bunches
Soya bean skin 1/2 packets

Seasoning:
Potato starch 4 tsp
Plain flour 3 tablespoon
Water 2 to 3 tablespoon
Salt pinch
Mushroom powder 1 to 2 tsp
Mushroom oyster sauce 1 to 2 tsp
Pepper 1/2 to 1 tsp

Steps:
1. Steam yam and mashed
2. Cut balanced yam into cubes. Rub with salt and fried till brown.
3. Diced mushroom, carrot into tiny bite size (3mm size)
4. Dice water chestnut into slightly 1cm cube size.
5. Cut black fungus into strips.
6. Chop coriander leaves.
7. Mix all ingredients in a big bowl with seasoning.
8. Adjust the seasoning as per preference on taste and wetness (not too wet as long as they can come together)
9. Wrap with beancurd skin.
10. Steam for 15 mins over big fire.