I learn from my mother how to cook yam cake. It’s not really my favourite food but from time to time my mother would make them and shared with me. I thought best I learn it before too late and regret that I never learn how to cook it.
Google: “Yam is the common name for some plant species in the genus Dioscorea that form edible tubers. Yams are perennial herbaceous vines cultivated for the consumption of their starchy tubers in many temperate and tropical regions, especially in West Africa, South America and the Caribbean, Asia, and Oceania.”
“Compared to sweet potatoes, yams have an earthy, neutral taste. They can be mildly sweet but mostly take on the flavour of the seasonings used in the dish. Yams must be cooked before eating because they are toxic when eaten raw. Brussels sprout is a member of the Gemmifera cultivar group of cabbages, grown for its edible buds. The leaf vegetables are typically 1.5–4.0 cm in diameter and resemble miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, from which it gained its name.”
Here’s another East meet West dinner. Sometimes I just love to combine various food that suit everyone. As many Asian vegetables here are expensive with Covid, war, shortage of food, we have to just do with what we need to eat, get, manage and share all God have had given us. I am grateful to share it with everyone. Let’s cook!!!
1 1/2 c rice flour
1/2 c cornflour
1 litre cool water
4 Tbs vegetable oil
1 c (firmly packed) dried shrimps soaked in hot water, squeezed and finely chopped
2 Chinese sausages /lap cheong, finely chopped
400 g 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 centimetres 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. Enjoy!!!!