• 1 kg of yams, or sweet potatoes, or cassava
  • Juice of half a lemon
  • 1 cup + 1 cup rice flour
  • 1 glass of water
  • 3 teaspoons of salt
  • 2 tablespoons of olive oil
  • Amaranth flakes for rolling or quinoa or rolled oats


  • Step 1: Put the glass of rice flour and the water in the pan

  • Step 2: Stir well, cover and cook over low heat for 10 minutes, until a paste forms

  • Step 3: Cut the yam into slices and put it in water with lemon

  • Step 4: Peel the slices, place in the pan covering with water and cook until firm

  • Step 5: Drain the water and put the pan on the fire to dry

  • Step 6: Knead the yam, add salt and oil

  • Step 7: Mix the yam with the rice paste with your hands and knead well

  • Step 8: Model the dough to put the stuffing you prefer, closing with a pout at the end

  • Step 9: Roll in amaranth flakes. Place in preheated medium oven for 30 minutes, or until golden


  • 1: If you prefer, beat the yam with the rice paste in the processor, the dough gets a little sticky and that's normal

  • 2: If you can't shape it by hand (with olive oil), add a cup of rice flour until it works