Steamed Yam Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 34
    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
  • 12
    teaspoon sugar
  • 2
    tablespoons soy sauce
  • 1
    dash pepper
  • 1
    stalk spring onion, finely cut
  • 2
    teaspoons deseeded red chilies, chopped
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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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