Monday 22 March 2010

Yam Cake



This was my first attempt of making yam cake and it turned out really yammy... We finished the whole cake in one day. It is an all-time favourite kuih for breakfast and tea time. I made a slight changes from the original recipe. I added minced chicken and dried shrimps into the yam cake with no garnishing.

Ingredients:
(A)
250g yam, diced and coat with 1 tsp of five spice powder
240ml water
40g dried shrimps, minced
100g minced chicken

(B) Mix together and sieve:
125g rice flour
20g tapioca flour
240ml water
150g yam, sliced thinly, steam and mashed

(C) Seasoning:
1 tbsp chicken stock
2 tsp soya sauce
1 tsp sesame oil
1 tsp sugar
salt and pepper to taste

Method:
(1) Heat 2 tbsp oil and stir fry the dried shrimps and minced chicken. Remove and set aside.
(2) Add 2 tbsp oil to the remaining oil in the wok, add diced yam and stir fry well. Mix in water and bring to a boil.
(3) Add in (B) and seasoning and cook till batter is fairly thick. Then add in (1) and mix well.
(4) Pour thick batter into a well-greased 25cm round tray.
(5) Steam till kuih is set and cooked through (about 45 mins). Leave aside to cool. Serve yam cake with chilli sauce.

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