Yam Cake
Ingredients A:
225g rice flour
200g tapioca flour
40g wheat starch
100g corn flour
1350 ml water
Ingredients B:
450g yam (cut into cubes)
6 shallots (chopped)
6 garlic (minced)
75g dried shrimps (soaked for 10 minutes, drained then chopped)
Chinese sausage (cut into cubes)
1 ½ tsp MSG
2 tbsp sugar
2 ½ tsp salt
¾ tsp pepper
Garnish:
4tbspsliced shallots (fried)
5tbspspring onion (chopped)
5tbsproasted peanuts (ground)
3tbspsesame seeds (dry-fried)
Some red chilli shreds
Method:
- Mix Ingredients A well. Set aside for 30 minutes.
- Boil yam with 900ml of water till softened. This will take about 10 minutes.
- Heat 125ml of oil to fry shallots, garlic, dried shrimps and sausage till fragrant. Add MSG, sugar, salt and pepper and stir well. Then add in the cooked yam and bring to boil. Add in Ingredients A mixture. Stir well till thickened and pour it into a greased 10-inch square tin to steam over high heat for 45 minutes.
- Remove and add the garnishing ingredients before serving.
Tips:
- If the yam cake is to be served the next day, reheat it then add the garnishing ingredients only.
- The yam cake can also be sliced then pan-fried before serving.