Steamed Yam Cake
Ready In: 50 mins
Serves: 16
Ingredients
- 170 g rice flour
- 30 g wheat starch
- 350 g yams, diced into cubes
- 50 g dried shrimp, soaked and chopped coarsely
- 4 teaspoons shallots, sliced
- 240 ml water
- 320 ml water
- 2 tablespoons cooking oil
- 3⁄4 tablespoon salt
- 1 teaspoon sugar
- 1 dash pepper
Savoury topping
- 2 tablespoons cooking oil
- 6 ounces dried Chinese mushrooms, soaked and diced
- 60 g preserved radish, soaked
- 2 ounces Chinese sausage, diced
- 1⁄2 teaspoon sugar
- 2 tablespoons soy sauce
- 1 dash pepper
- 1 dash five-spice powder
- 1 stalk spring onion, finely cut
- 2 teaspoons deseeded red chilies, chopped
Directions
- Grease one 7 inch square tin with cooking oil.
- Set aside Start cooking water in a steamer.
- Meanwhile, prepare Step (3) to (5).
- In a mixing bowl, mix rice flour, tang min flour and 240ml water to batter.
- Set aside.
- Heat 2 tbsp cooking oil in a wok/ pan, fry half of the shallots and half of the dried shrimps (reserve the rest for topping) until fragrant.
- Add yam and 320 ml water and bring mixture to a boil.
- Reduce heat and add batter prepared in (3).
- Season with salt, sugar and pepper.
- Keep stirring.
- When batter thickens (but not'solidifies'), dish out to prepared tin.
- Steam yam cake over rapid boiling water for 1 hour.
- Meanwhile, prepare the savoury topping.
- Heat 2 tbsp oil in a pan.
- Fry the reserved shallots till fragrant.
- Add dried shrimps, mushrooms, radish and chinese sausages and continue to fry.
- Season topping with sugar, light soy sauce, pepper and five spice powder.
- Dish out and set aside.
- When yam cake is cooked, let cool for 30-45 minutes.
- Spread topping on top of yam cake (as shown in picture).
- Garnish with spring onion and chopped chilies.
- Serve.
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