Skip to main content

Mang Kwang (Yam bean)


Mang Kwang - ( Yam Bean or Manioc )
Sold under cold storage as Manioc in Oriental shops.

Chinese: Di Gwa Filipino: Sinkamas Japanese: Kuzuimo Malay: Mang Kuang Spanish: Jicama Vietnamese: Cû Dâu

The edible roots of a climbing vine that is otherwise toxic, one of the few leguminous roots that can be eaten. The plant is native to Central America and was probably introduced to south-east Asia via the Philippines. The edible tubers are usually round and 10–15 cm in diameter, with a light brown skin and a white flesh. Can be eaten raw as a salad or cooked in stir-frys etc.
Growing conditions: Frost free—Queensland and northern New South Wales.

Share on whatsapp

Comments

Post a Comment

Popular posts from this blog

Butter Milk Buns- 奶油包

Butter Milk Buns are very popular in Malaysia and Brunei. When I tried to look for it in Perth, I could find any. I guessed this must be another Malaysian creation. This is my 2nd attempt with the fillings. The first filling recipes which I copied from a US website was totally useless and a failure. This time I used the recipe from a Brunei friend. It was a success. The Bun dough recipe was from Kuala Terengganu, a specialty over there. The Bun was very soft even after it cooled down. The butter milk was very nice as well. Two of the fillings in my buns burst during baking but that was because I did not cover up the dough well and it leaked out. Rest of the Buns were perfect. *makes 11pcs of medium size Buns Gelatinised dough 50g bread flour 35ml hot boiling water 1. Place Bread flour in a mixing bowl. 2. .Add hot boiling water and mix with wooden spoon to form a rough dough.. 3. Cover bowl with cling film and leave dough to cool in the fridge f