Yam cake no 2

Craving for yam cake. Found yam on sale. Decided to tryout again using the shrimps I got from Bali. I am also adding more lup cheong and trying to fry the yam cake.

Yam cake is a popular Chinese dessert for Malaysian and Singaporean. Perhaps in many Asian countries are also making them. Yam cake is also known as Taro cake, it’s a savoury treat that you can find in the Dim Sum Restaurant and shops serve as breakfast, along with har kao (shrimp dumplings), siu mai, char siu pao and many others.

I garnish mine with my favourite chili sauce Sriracha sauce. I am glad to tryout frying them. I have accidently deleted the four picture that I intended to put it on. You can see it’s blurry below. Glad I got the original above. Let’s cook!!!

Ingredients

1 1/2 cups rice flour
1/2 cup cornflour
1 L cool water (Tap)
4 Tbs vegetable oil, divide
250 g dried shrimps soaked in hot water 30 minutes, squeezed and finely chopped
5 dried mushrooms, soaked in hot water 30 minutes, diced
4 Chinese sausages /lap cheong, finely chopped
Half yam, about 400-420 g, remove the skin, diced into 1 cm cubes
1 Tbs garlic minced
1/2 Tsp Chinese 5 spice powder
1 Tsp salt, plus extra
1 Tsp pepper, plus extra
1 Tsp sugar

Method

Mix rice flour and cornflour with water, then stir until it forms a smooth paste. Make sure there are no lumps in the mixture. Heat 1-2 Tbs oil in deep saucepan on medium heat, fry garlic, shrimps, mushrooms and sausage till slightly coloured and fragrant about 3-5 minutes. Add yam, five spice powder, salt, sugar and yam batter in.

Cook on low heat, stirring and scraping sides of saucepan continuously for 10–15 minutes, till the mixture is a thick starchy paste. Taste and check seasoning if needed more salt or pepper.

Transfer to greased 1-2 Tbs oil all over the round tin about 22 cm. Smooth the top. You will need a big wok and lid that can fit your round pan. Place a round iron rack in the wok to hold baking tin on. Fill with enough water say about 2-3 cm space to the rack.

Put yam cake tin sit on top of rack and turn heat high and steam yam cake with lid on wok for about 40 to 45 minutes or until cooked. Don’t worry if yam cake looks a little wobbly when you bring it out of the steamer, it will definitely firm up when it had cool completely.

Be careful when lifting the hot yam cake tin out of wok. Let’s it cool for about 2-4 hours by then it would have firm up. Cut into a long strip and then cut into pieces. Serve it with chili or tomato sauce or garnish with fried shallots. If it had gone cold you can warm up in microwave for 20-25 seconds. Enjoy!!!!