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.