Steamed wotou (nonleven cornbread)

Steam Asian yam in a steamer for about 20 minutes until a fork could insert easily.Peel and mash the cooked Asian yam with a folk

Add cornmeal, yogurt and honey. Mix by hands.

Allow the dough to soak for overnight at room temperature.

Next morning, roll the dough into a long log and divide it into 10 equal parts. Shape each small piece into a dune shape. Steamed the wotou on high heat for 25~30 minutes.