Steamed Yam Cake

 

Ingredients:

300 g. yam (peeled, washed and cut into cubes)

3 dried shiitake mushrooms (soak in water, drain and chopped)

6 shallots (peeled, sliced and fry in oil until brown, remove the crispy shallot into a bowl without the oil.  Remove excess oil into a small bowl)

Spring onion (green part only, sliced, for topping)

1 red chili (deseed and chopped, for topping)

1 shallot (peeled and sliced, for frying the yam ingredients)

50 g. dried shrimps (soaked until softened, strained and set aside the water.  Chop the dried shrimps)

150 g. rice flour

1 tbsp. tapioca flour

450 ml. water (inclusive of the water from soaking dried shrimps)

Cooking oil - for frying the shallots

Seasonings:

1/2 tsp. five spice powder

1 tsp. salt (to taste) - depending on the types of salt use

1 tsp. granulated sugar

1/2 tsp. ground white pepper

Methods:

1. In a bowl, add rice flour and tapioca flour.  Add in 450 ml. water, mix well and set aside.
2. Oiled a 7"x7" square steaming pan.
3. Turn on heat to the pan or wok use for frying the shallots just now.  Spoon 2-3 tablespoons of shallots oil into the heated wok, add in shallots, stir fry for a quick minute, then add in dried shrimps, fry until fragrant, add in mushrooms and yam cubes and stir to mix well.  Add in the seasonings and continue to stir fry.
4. Stir the rice flour mixture again.
5. Turn to low heat and pour the rice flour mixture into the yam mixture.  Keep stirring until thick.
6. Remove from heat and pour into the prepared steaming pan.  Smooth surface with the back of a spoon.
7. In a steamer heat up water.  When the water starts to boil, put in the yam cake.  Steam on medium heat for 45 minutes to 1 hour.
8. Use skewer to check on doneness.
9. Remove yam cake from steamer and let it cool completely for 4-5 hours or until next day.
10. Cut into strips and pieces, sprinkle/top with chilies, shallots and spring onions.
11. The steamed yam cake is ready to be served!

Note:

• I did not top the whole steamed yam cake with chilies, shallots and spring onion.  I leave a portion plain, keep in an airtight container in the fridge.  I serve it as Fried Yam Cake. To make, cut the steamed yam cake into your preferred sizes, pan-fry in a bit of oil and it's done... Breakfast is served!

I adapted this recipe from Youtube by: Shadajie Kitchen with slight adjustments to suit my cooking preference.