Pillows of yammy bites cloaked in a textured broccoli sauce redolent of tahini and hemp, uplifted with a touch of zesty lemon.
Singaporeans are a unique bunch. Not only do we have our own local parlance called Singlish, we name ingredients using the most confusing terminology that would baffle the rest of the world. In coming up with this dish, I learnt that what we call a yam is actually known to most as taro. And what most would know as yam is in Singapore, confusingly called the sweet potato. Furthermore the yam lexicon also includes the true yam and the purple yam or ube. The latter is often befuddled with the Japanese purple sweet potato (Okinawan purple yam). Just writing this is making my brain hurt!
To put things scientifically straight, a yam or taro is a large underground stem and is technically a tuber, while sweet potatoes are storage roots and do not have “eyes”. Apart from being totally different in shape and texture, they also differ in colour. Taros have a light purplish hue with grey undertones, while purple sweet potatoes and ube are dark purple. And finally, they taste different too. The taro is much starchier and less sweet than the sweet potatoes.
Today’s dish features yam (taro). In Chinese Hakka cuisine, it is often made into a dish called yam abacus beads, so named because they are shaped after the beads that make up the Chinese abacus. Yam abacus may be also be called the Chinese gnocchi, but being made from tapioca flour instead of wheat flour, the difference is that they have a bouncy chewy texture. They are usually stir-fried with garlic, shrimp, mushrooms and/or minced pork.
However the traditional yam abacus dish can be a tad oily, though the idea of the “bead” shape was cute. So I combined the idea of a classic Italian gnocchi with the bead shape of yam abacus. I had some leftover sweet potatoes so I decided to try out a sweet potato gnocchi too. The dressing was conceived out of an overdue need to use a week’s old broccoli. And we know the combination of tahini + hemp seeds work magic!
Truthfully I never had Italian gnocchi before so I don’t have a basis for comparison to these yam gnocchis. Nevertheless, they were not exactly fantastic; the buckwheat flavour was too strong. The sweet potato gnocchis were better in taste (sweeter), but the texture was slightly too soft. I suppose this recipe would work better with other milder flours that would not mask the flavours of the yam or sweet potato.
But one thing is definitely a keeper, the broccoli sauce! If you love tahini and hemp, this one is definitely worth a try. I also loved how the broccoli florets gave some texture to the sauce. It’s a very versatile sauce that would work well for pastas and salads, or a dip for fries, or just eat it up straight.
- 1 cup (165 grams) yam or taro, peeled and chopped
- 4 tablespoons buckwheat flour
- 1 tablespoon glutinous rice flour (can sub with tapioca flour or use all buckwheat flour)
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ⅛ teaspoon ground cumin
- ⅓ cup (55 grams) sweet potato, peeled and chopped
- 1½ tablespoon buckwheat flour
- ¾ tablespoon glutinous rice flour (can sub with tapioca flour or use all buckwheat flour)
- 1¼ cups broccoli, cut into large florets
- 1 tablespoon tahini
- 1 ttablespoon hemp seeds
- ½ teaspoon garlic olive oil (or use garlic powder)
- 5 tablespoons water (can use reserved water from boiling the yams or sweet potato)
- Make the gnocchi. Clean, peel and chop the yam. Place about an inch of water in a saucepan and bring to boil. Place the chopped yam pieces into the boiling water and steam for about 5-10 minutes until tender. Drain the yams (you may reserve the cooking liquid for the dressing).
- Using a potato masher, mash the yams until smooth. Then add in the buckwheat flour and glutinous rice flour (if using) and fold in until a dough forms. The dough should be moist but not sticky.
- To make abacus gnocchi, pinch our a small piece of dough and roll into a small ball. With your thumb and index finger, make a slight depression in the centre so that it will look like a abacus bead. Do try to make all the beads in the same size so that they will cooked evenly.
- Bring a pot of water to the boil and drop the dough rounds in a few at a time. Do not crowd the pot. Once they bob to the surface (about 5 minutes), remove with a slotted spoon and place on a plate to cool.
- (Repeat the above process to make sweet potato gnocchi. As sweet potato is “wetter,” you may choose to dab dry the sweet potato pieces after boiling or the gnocchi may be too moist.)
- Make the sauce. Blanch the broccoli florets in boiling water for about 3 minutes until bright green. Then place with broccoli with the remaining ingredients into a blender and blend on high until a smooth sauce forms. Instead of water, you may use the reserved yam or sweet potato cooking liquid for a sweeter and tastier dressing.
- Serve (or drench) the gnocchi with the broccoli sauce. Enjoy!
Boy, am I relieved than Vegan Mofo is over! It was so much fun, intense and a burden all at the same time. I’ll do a proper Vegan Mofo roundup (20th post) and reflection tomorrow.