Fried Yam Puffs - Epok-Epok Keladi

Epok-epok keladi is a beloved Malaysian appetizer built on a clever trick: the dough is made from steamed and mashed yam blended with tapioca flour and butter. When deep-fried, that starchy dough puffs up into a shell that’s crispy on the outside and slightly chewy within.

The stuffing is a quick stir-fry of shrimp, minced meat, mushrooms, onions, and green peas, seasoned with soy sauce and oyster sauce, then bound with a cornstarch slurry. Cook it fast over high heat so the vegetables keep their bite. Let the filling cool completely before stuffing, or the heat will make the yam dough too soft to handle.

Dividing the dough into even portions is worth the effort. Roll each ball flat, drop a teaspoon of filling in the center, and fold into a half-moon shape. Press the edges firmly to seal. Any gaps and the filling leaks into the frying oil, which causes splattering and uneven cooking.

Kitchen Tips

• Steam the yam until it mashes easily with no lumps. Lumpy dough tears when you try to flatten it.
• The oil needs to be hot enough that the puffs sizzle immediately on contact. If they sit in lukewarm oil, they absorb grease and turn heavy.
• Fry in small batches so the oil temperature stays consistent. Crowding the pan drops the heat and gives you soggy puffs.
• Serve hot with sweet chili sauce for dipping.

Variations

• Skip the meat for an all-prawn filling that’s lighter and more seafood-forward.
• Add finely diced water chestnuts to the stuffing for extra crunch.
• Use taro instead of yam for a slightly nuttier, more purple-hued dough.