1 ½cups rice flour
1 litre cool water
4 tbs vegetable oil
1 cup (firmly packed ) dried shrimps soaked in hot water, squeezed and finely chopped
2 Chinese sausages /lap cheong, finely chopped
400g yam diced into 1cm cubes
1 tsp Chinese 5 spice powder
1 tsp salt
1 tsp sugar
200 g Brussel sprouts, removed stems
water for boiling
oil for frying
Make sure you have a wok and lid big enough to accommodate a 22 to 23 centimetre round cake tin. Place a cooling rack in the wok to sit the baking tin on. Fill with enough water so there ‘s about two centimeters space to the rack. Heat water to a gentle simmer.
Mix rice flour and cornflour with water to make a thin batter.
Sauté shrimp and sausage in oil till slightly coloured and fragrant. Add yam, five spice powder, salt, sugar and yam batter. Cook on medium heat, stirring and scraping the sides of the pan continuously till the mixture is a thick starchy paste. Taste and season further if necessary.
Transfer to greased 22 to 23 centimeter round cake tin. Turn heat up so the water is boiling and steam cake with lid on wok for about 40 to 45 minutes. Don’t worry if the cake looks a little wobbly when first out of the steamer, as it will firm up on cooling.
Next day, bring water to boiling with salt. Then add Brussel sprouts. Boil until Brussel tender, drained and cut into half. While brussel is boiling,cut the yam cakes to bite size pieces, heat a frying pan with a bit of oil and fry until golden brown and crispy.
Plate yam cake and spoon Brussel sprouts next to it. Serve with extra hot chili sauce.