Parsnip “Yam” Ring

Light, fluffy Parsnip “Yam” Ring as an alternative to classic Yam Ring with comparison of different versions and preparation methods.

Why make a Parsnip “Yam” Ring instead of a classic Yam Ring? The answer is because yam, in this case it is actually taro, is not an ingredient easily available in my neck of the woods. After using the remaining taro I had in the freezer, I had to use an alternative and parsnip was the best choice in terms of easy availability.

I was asked if a classic Yam Ring can be air fried successfully. I was curious. Although I had my doubts, I had to put it to the test. The reason being my first try in this Prosperity Yam Basket needed improvement. I made it again and in this Yam Ring post, I discovered and explained that it was all in the temperature of the oil.

Deep Fry or Air Fry?

Air Frying is very popular these days as more people strive to eat healthier and I am all in. That said, some dishes just cannot be replicated successfully in an air fryer and unfortunately, this Yam Ring is one of them. The Yam Ring itself is the star of the show in this popular dish. As you can see below, the exterior texture itself is very different in all 3 versions.

Why Use What Starch Instead of Wheat Flour?

Wheat starch is an ingredient used in making yam ring a.k.a. yam basket. In my research, I found an article that explained it well but it is rather technical. You can read it here if you are interested. Basically, it has to do with starch molecules moving, separating, locking into place, and forming a rigid, porous, and open structure when heated in oil. The porous open structure is what gives us the crispiness.

With this information, I realized that air frying the yam ring will not work because air frying is more like baking. While you do brush on some oil before air frying, it is not sufficient to achieve the desired effect. Hence, you will get a thick baked layer instead of a crispy layer with fluffy strands. This will affect the overall texture of the yam ring and as I have mentioned above, the yam ring itself is the star of this dish and has to be done right.

So, IMHO it is better to deep fry the yam ring if you wish to enjoy this dish. Otherwise, you will surely be disappointed. The air fried outer layer will become chewy when it cools.

My Alternative Parsnip “Yam” Ring

With the question of whether to deep fry or air fry out of the way, obviously I had to deep fry this Parsnip “Yam” Ring. I used the same proportion of ingredients but left out the sugar and five spice powder and substituted the taro with parsnip to make the ring. Both Rori-San and I were pleasantly surprised with the taste and texture of this creation. It was lighter and while there was no visible crispy strands, the inside was fluffy and quite delicious. The oil that I used to deep fry it remained clean and light in color without even having to be strained.

What is a Parsnip?

A parsnips is a root vegetable closely related to carrots and parsley with a slightly licorice taste or a cross of the two flavors. It has a cream-colored skin and flesh with a long tapered taproot like that of a carrot. You can find them at most local grocery stores here in the US.

Chicken and Vegetable Stir Fry Filling

I made a quick and easy Chicken and Vegetable Stir fry with available ingredients in the refrigerator for the filling. I also had leftover Little Gem lettuce from my Lunar New Year Charcuterie Board which I used to line the plate. All in all, this was a lighter dish and I was happy with the results.

Similar Tools Used in Making This Parsnip “Yam” Ring

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Calphalon Hard-Anodized Saucepan with Steamer Insert, 4 1/2-quart
Best Manufacturers Waffle Head Potato Masher
Carbon Steel Pow Wok (14 Inch, Round Bottom)
Carbon Steel Wok, 8-Inch

Parsnip "Yam" Ring

Light, fluffy Parsnip "Yam" Ring as an alternative to classic Yam Ring with comparison of different versions and preparation methods.

Author : Linda Ooi

Course : Appetizer

Cuisine : Chinese

Keyword : parsnip yam ring, yam basket, yam ring

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Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Servings : 4

Calories : 336kcal

Ingredients

  

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Parsnip "Yam" Ring

• 7 oz parsnip (peeled and cubed) (200g)
• ¼ cup wheat starch (30g)
• 1½ to 2 tbsp boiling water
• ½ tsp salt
• ¼ tsp ground pepper
• 1 tbsp vegetable oil
• Sufficient vegetable oil for deep frying
• 2 Little Gem lettuce (separate the leaves)
• 1 piece 6 in x 6 in parchment paper

Chicken Vegetable Stir Fry

• 6 oz Skinless, boneless chicken thighs (cut into bite sized pieces) (170g)
• ¼ tsp ground pepper
• 1 tbsp Shao Hsing cooking wine
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp vegetable oil (divided)
• 1 small carrot (peeled and cut into strips)
• ½ green bell pepper (cut into strips)
• 2 cloves garlic (minced)
• 2 Napa cabbage leaves (cut into thin strips)
• 2 green onions (cut into 2 inch pieces)
• ¼ tsp salt mixed with 2 tbsp water
• 1 tsp corn starch
• 1 sprig cilantro (stem removed)

Instructions

 

Parsnip "Yam" Ring

• Cut a piece of parchment paper about 6 in x 6 in square. Cut a small hole in the center.
  
• Steam cubed parsnip for 8 minutes. Remove and mashed with potato masher in a big bowl.
  
• In a separate small bowl, combine wheat starch with 1½ to 2 tablespoons of boiling water. Mix to form a paste. Transfer this paste to the big bowl with mashed parsnip.
  
• Add salt, ground pepper, and vegetable oil to the mashed parsnip and wheat starch paste. Mix well into a non-sticky dough.
  
• Sprinkle work surface with a little wheat starch. Transfer dough to the work surface and form a strip about 12 inches long x 2 inches wide x ½ inch thick.
  
• Shape the strip of dough into a ring. Place this parsnip yam ring onto prepared parchment paper.
  
• Heat sufficient vegetable oil in a wok or deep saucepan to about 325˚F (165˚C) over medium low heat. Stick a chopstick into the hot oil. The oil is ready if you see tiny bubbles appearing near the chopstick.
  
• Holding two opposite corners of the parchment paper, very carefully lower the parsnip yam ring into hot oil. Deep fry parsnip yam ring until golden brown. This should take about 10 to 12 minutes.
  
• Remove and place on a kitchen towel lined plate to absorbed excessive oil. Then transfer to a serving plate lined with lettuce leaves.
  
• Turn off stove and carefully transfer oil to a container.

Chicken Vegetable Stir Fry

• Combine chicken, ground pepper, Shao Hsing Cooking wine, soy sauce, and sesame oil in a small bowl. Mix well and allow it to marinate for 10 minutes.
• Turn on stove and heat up the wok. Add 1 tablespoon vegetable oil, followed by carrot and bell pepper strips. Stir fry for 1½ to 2 minutes. Remove and set aside.
• Add remaining 1 tablespoon vegetable oil and minced garlic. Stir fry for 20 seconds. Then, add marinated chicken and continue to stir fry for about 3 to 4 minutes.
  
• Return cooked carrot and bell pepper strips to the wok. Add prepared Napa cabbage. Stir fry for about 2 minutes.
  
• Add salt and corn starch mixture. Continue to stir fry to get chicken and vegetables coated with corn starch mixture.
• Turn off stove and transfer cooked Chicken and Vegetable Stir Fry into the Parsnip Yam Ring. Garnish with cilantro leaves.
  
• Serve immediately.

Nutrition

Calories: 336kcal

Tried this recipe?Mention @RotiNRice or tag #RotiNRice

I am planning to make this for our CNY Reunion Dinner coming up very soon. I hope you will give it a try especially if you cannot easily find taro where you live.