(Recipe for 24 pieces)

40 g dried prawns
rinse and soak in 60 ml water till soft, about 15 minutes;
squeeze dry, reserving the water; chop roughly

30 g Chinese dried mushrooms
rinse and soak in 180 ml water till soft, about 30 minutes;
squeeze dry, reserving the water; slice thinly, then cut 1 cm long

500-600 g yam (aka taro)*
peel and trim to yield about 300 g; rinse; cut corn kernel-sized

100 g shallots
peel, rinse and slice thinly

80 ml vegetable oil
½ tsp salt
¼ tsp five-spice powder
1½ tbsp light soya sauce
½ tsp ground white pepper

200 g rice flour
240 ml water
top up water drained from dried prawns and mushrooms to make 240 ml
600 ml pork or chicken stock, boiling
2 tbsp spring onions, roughly chopped
2 tbsp coriander, roughly chopped
½ red chilli, julienned; or 1 tsp toasted white sesame seeds

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

Do keep a lookout for our humble corner, as we have some exciting news coming soon in the near future!

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