Steamed Yam Cake

INGREDIENTS

500gm yam (cubed size)

100gm dried shrimps(chopped fine)

3 big dried mushrooms (soaked/diced) 2shallots minced 

1 chinese sausage (diced)

Yam batter:
400g rice flour
2 tbsp Tapioca flour
Water 1600 ml

Seasonings:
1/2 tbsp salt
1/2 tsp ground white pepper
1/2 tbsp five spice powder

Condiments/Ganishing:
Crispy fried shallot
Spring onion chopped
Chilli chopped

INSTRUCTIONS

1. In a bowl, mix rice flout, tapioca flour, five spice powder, salt and water. Stir until a smooth and runny batter is formed. Set aside.

2. heat 2 tablespoons oil over medium high heat. Then fry shallots and dry prawn until aromatic follow by Chinese sausage, dry mushrooms & yam. Stir-fry for 2 minutes till well combined.

3.Add the batter into the wok slowly. Stir continuously over low heat. As the batter starts to thicken, turn off the heat.

4.Pour in the batter in a greased steaming tray. Press down with a spatula to smoothen the top.

5.Bring water in steamer to a boil and put in steaming tray. Steam over high heat for 45 minutes, or until cooked. Cake is done when skewer inserted into the cake comes clean. 

6. Remove from steamer and leave to cool.

Prepare Condiments:

Sprinkle yam cake with fried shallots, chopped spring onions and sliced chillies before serving. 

Cut and serve with some chilli sauce .

NOTES

Left over Yam cake can be  keep in the refrigerator and re-steamed or pan-fry (Cut tick slice) until both side turn golden. when needed. Then only garnish with the condiments when its time to serve. 

Enjoy .

Happy Chef recipe ❤️