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Easy Yam Cake (芋头糕)

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Soft yam cake that’s nicely in shape

“Just make this Orh Kueh simple and quick, yes, still tasty and great looking!”
“最重要简单,快速,是的,仍然要好吃又好看!”

Making steamed yam cake can be simple yet delicious. It doesn’t necessarily take long to make it from scratch even. No need keep stirring the batter in wok. And to me, I also don’t add that much of seasoning and condiments because I will have with my favorite homemade sweet sauce and dark soy sauce to compliment it well. Too lazy me, but it works! Lol.

Make it simply, so that you can always make and eat it at a breeze! 

制作蒸芋头糕可以是既简单又美味的事。在家亲手制作并不需要很复杂的程序。对我来说,做芋头糕也不一定需要添加太多的调味料的,因为我可以搭配我最喜欢的自制甜酱和黑酱油来吃呀!有点儿懒惰的我,最喜欢简易又有效的烹调方法了…… Lol.

简简单单,以便随时都可以轻松地做来吃!

Steamed yam cake with shredded scallop and Chinese sausage

Yields 10” round metal tray size
Ingredients 
300g yam, peeled and shredded 
300g rice flour 
500g water 

1-2 Chinese sausage, diced 
2-3 dried scallop/ shrimp, soaked till softened and chopped 

1/2 teaspoon white pepper 
1/2 + 1/2 teaspoon salt 
1 teaspoon sugar 
1 teaspoon sesame oil 
2 tablespoons cooking oil 

Garnishing 
Chopped spring onion and white sesame seeds 

供10”大圆形托盘量
材料
300克 芋头,去皮切丝
300克 粘米粉
500克 水

1-2条 腊肠,切丁
2-3个 干贝/虾米,浸泡至软化并切碎

1/2茶匙 白胡椒
1/2 + 1/2茶匙 盐
1茶匙 糖
1茶匙 芝麻油
2汤匙 食用油

装饰: 切碎的葱和白芝麻

Method 
(1) Shred yam with shredder. Set aside. Chop softened dried scallop or dried shrimp. Set aside. 

(2) Heat wok with cooking oil over low heat. Fry dried scallop/ shrimp and Chinese sausage till aroma releases. Add shredded yam and sesame oil. Stir fry till combined. Add 1/2 teaspoon of salt, sugar and white pepper. Continue to stir fry till yam turns mushy. 

(3) In a large bowl, add rice flour and 1/2 teaspoon salt. Stir in water, and combine well into watery batter. 

(4) Pour batter in wok and quick stir to combine with yam. Batter should dry up really fast and turn into thick sticky paste consistency. Heat off, and continue to blend them well (water should be absorbed almost completely by now). It doesn’t need to be all smooth. 

(5) Pour yam paste into greased mould. Even out the surface. Steam on high heat for 45min. Let it cool in steamer to firm up further. Garnish and slice to serve. 

Aromatic yam-my taste in it. Yum~

做法:
(1)将芋头切丝,备用。剁碎干贝/虾米。搁置。

(2)慢火,下油热锅。炒香干贝/虾和腊肠。加入芋头丝和芝麻油,翻炒。加入1/2茶匙盐,糖和白胡椒粉。继续翻炒直到芋头丝变糊。

(3)在一个大碗中,加入粘米粉和1/2茶匙盐。倒水搅拌均匀,无颗粒状即可。

(4)将稀面糊倒入锅中,快速搅拌以与芋头混合变成黏稠的泥状。熄火,并继续搅拌至稍微顺滑 (水份也大概已经被完全吸收了)。芋头泥有点颗粒状是ok的,无需完全平滑。

(5)将芋头糊倒入抹油的模具中。平整表面。高温蒸45分钟。蒸熟熄火后,让它在蒸锅中冷却以进一步成型,才出锅点缀切块,上桌。

Shredded yam blends in and tastes better, in my opinion. It taste less “doughy” when the “kueh” and yam are not “separated”. You don’t even need corn starch as many recipes called for. My yam cake may look firm (looks more in shape), but believe me, it’s soft to eat. :) 

本身倾向于选择用切丝芋头。因为这样可以吃到完整的芋头米糕,而不是”分开”的芋头粒和米糕这样。我的做法也不需要加玉米淀粉的。我的芋头好糕可能看起来比较结实 (看起来比较好看),但请相信我,吃起来口感是软滑的。 :)

It’s Okay to use other shapes of mould/ tray to steam the yam cake. It’s up to you. :)

A large piece of 150g steamed Chinese yam cake counts about 200kcal. 
一大块的150克蒸芋头糕约200卡路里。

Tips: Many may think that without five spice powder may not be the authentic yam cake, it’s up to you. My yam cake taste as good, to me. If really must put, 1/2 teaspoon will do. :)
*To make it more fanciful, yes, fry some shallot in oil. Then, use the shallot oil to fry dried scallop/ shrimp instead. It’s up to you! 
*I chose to add dried scallop, instead. The taste is more “luxurious”. Lol. 

温馨提示:许多人可能认为没添加五香粉久不是传统的芋头糕,这就取决于您了。对我来说,这芋头糕味道还是很好的,又无需另外为了一道菜在买五香粉。 :) 随你,想加的花,半茶匙即可。
*又想要更繁复(看似专业)的做法,是的,可以宗油炸一些小葱头。然后,再用葱油又炒干贝/虾米。由您决定!

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