Ube “Yam” Bread
Realistic “yams” are going viral in many Korean baking posts that I’ve come across, so I decided to take my own stab at recreating “yams.” While this “yam” doesn’t really qualify as bread (given that there is no yeast or rising agent in the dough-like section forming the yam skin), making it was quite reminiscent to making enriched bread products. The thick layer of freeze-dried ube powder on the outside really ties the knot, creating a jagged and rough texture exactly like a raw ube. Give this a try, and if all else fails, it’ll still taste like a yam!
Ingredients:
Filling:
500g ube, or orange/purple yam
30g granulated sugar
20g butter, softened at room temperature
Bread:
220g tapioca flour
40g all-purpose flour
4g salt
100g boiling water
20g honey
25g egg, beaten
40g softened butter
200-300g freeze-dried ube powder
Steps:
In an oven, roast the yam at around 350ºF for 30-40 minutes until softened. Peel the skin off, and mash the yam into a thick paste with sugar and butter. Oiling your hands, divide the yam paste into 10 equal portions of around 50-55g, and roll them into a ball.
Line a baking sheet with parchment paper. Preheat oven to 300º F.
Mix the tapioca flour, all-purpose flour, salt together in a clean bowl. Pour in boiling water and mix until a dough forms. Add honey, beaten egg, and butter into the dough and mix once more until thoroughly combined and the dough is smooth and slightly greasy. As this dough has very low gluten, it is normal if the dough is cracking a little. Divide the dough into 10 equal portions, and roll into a ball.
Slightly flattening the balls into circles with the edges thinner than the center, place the yam filling into the middle and encase the filling with the dough. Shape into an oblong yam shape with pointed edges. Repeat with the other 9 filling and dough balls.
In a flat baking sheet, pour in the ube powder. Roll each “yam” in the ube powder until completely coated, and place on baking sheet.
Using a toothpick, make a few small dimples on the yam to create some creases and eyes.
Bake the yam for 15 minutes. Let cool, and enjoy!
Additional Notes
300ºF for convection oven, 325ºF for regular ovens.
Because we don’t need the dough and there is very little wheat flour, the “yams” will not rise noticeably, if at all, in the oven.