Yam Swiss Roll

I love yam. I love anything that goes with yam. When it's cooked, its special taste and its smooth startchiness do wonders in many signature dishes. Well, a lot of people are familiar with yam in chinese dishes but do you know that yam is also famous in making perfect desserts and pastries? Here is one recipe which I have tried and fell in love with it - swiss roll with yam paste filling!

Remember the days where I went through so many recipe books and even in the Internet in a mission to find the best and most delicious Yam Swiss Roll. Finally, I found one that 'looks' delicious by a famous baking guru from Taiwan (孟老师). You know, there are many substitutes available nowadays. You name it and you have it ... durian paste, pandan paste, passionfruit paste etc. The problem with these substitutes is that they will never be able to substitute the real thing! Not even come close! Many recipes out there call for substitute which in my opinion is totally unacceptable. Nothing tastes better than making your own yam paste using real yam. Here is the recipe for the home made yam paste:

275g yam
45g icing sugar
35g unsalted butter
3 tbs coconut milk

Method:
Peel yam. Do not wash the yam. Cut the yam into small strips and steam on high heat for about 1 hour or until yam is very soft.
Smash yam with fork and mix well with icing sugar.
Add in unsalted butter to combine.
Lastly stir in the coconut milk and mix well. Yam paste should be smooth.

For the sponge cake, you can use the previous recipe published in my blog or you can use your own.