Steamed Yam Cake Recipe from MyWokLife
“Breakfast? Snack? Local Delicacy?”
Did I not remember correctly that I owe someone this steamed yam cake recipe? Hmmm…. I thought one of my fans did the request… Anyway, I’ve cooked this, finally.
To be honest, I got my steamed yam cake cooked successfully only after my third trial. The first two times weren’t quite successful as the cakes turned out too firm. Way too firm to chew. Yes, too little water was added. Only in the third cooking, I got the right amount of water for my recipe.
Forget to tell you, I liked softer texture. My yam cake was cooked much softer than usual. So, if you prefer firmer texture, more like those you bought at most of the stalls, lessen the amount of water by 100ml.
200gram of taro (yam), diced
250gram of rice flour (粘米粉)
1 tablespoon of corn flour (蜀米粉)
350ml of chicken stock
20gram of dried shrimps, coarsest chopped
3 shallots, thinly sliced
1/2 teaspoon of five spice powder (五香粉)
1/2 teaspoon of salt
1/2 teaspoon of pepper
6 tablespoons of cooking oil
Spring onion, julienned
Red chili, julienned
Sauce for dressing:
Sweet chili sauce
Sweet black sauce
(1) Heat wok with 3 tablespoons of oil over medium heat. Brown shallot till crisped. Remove crisped shallot (and set aside for garnishing), but retain the oil in wok.
(2) Use the same wok with shallot oil in it, sauté diced yam till semi cooked and softened. Dish up and and arrange evenly into a large deep metal dish. Reserve for later.
(3) Heat wok with another 3 tablespoons of oil over medium fire, sauté dried shrimps till crisped. Drain oil, and sprinkle browned dried shrimps onto the diced yam in the metal dish.
(4) In a large mixing bowl, mix rice flour, corn flour, water and chicken stock. Drizzle five spice powder, salt and pepper. Stir to combine well. Rice flour batter should appear quite watery.
(5) Now, scald the rice flour batter in dry wok with extremely low fire. Stir constantly to avoid bubbling. Heat off when batter starts thickening up.
(6) Pour the slightly thickened batter into the large metal dish which filled with diced semi-cooked yam and dried shrimps.
(7) Now, bring it to steam for 45 minutes. To check its doneness, insert a skewer or chopstick into the steamed yam to see if skewer comes out completely clean.
(8) When it’s done, heat off and let it cool a little. Then, garnish and serve with dressing sauce.
A portion of my steamed yam cake counts about 120kcal.
Last, but not least, wishing all Muslim friends Selamat Hari Raya!
Tips: Lessen the amount of water, if you like firmer texture of the yam cake.
* Some like to have the crisped dried shrimps as garnishing than adding into the yam cake like I did. Simply set the crisped dried shrimp aside instead.
You might also like my Easy Yam Cake recipe too.
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