Ingredients:
220 gm. Rice flour
300 gm. Yam - cut into cubes
30 gm. Wheat Starch
20 gm. Tapioca flour
2 tsp. 5-spice powder
850 ml. water (divide into 2 portions of 425 ml. each)
5 shallots - sliced
30 gm. chinese sausage - lap cheong - diced
60 gm. roasted pork -siew yok - diced
50 gm. Dried shrimps - soaked then chopped coarsely
4 nos. mushrooms -soaked and diced
2 Tbsp. cooking oil
1 Tbsp. cooking oil - put into boiling water
Seasoning:
1 1/2 tsp. salt
1 tsp. Vetsin
1 tsp. sugar
1 tsp. sesame oil
Method:
(1) Fry yam with 2 Tbsp. oil and toss with 5-spice powder, leave aside.
(2) Fry the shallots until fragrant, add in dried shrimps and fry till dried shrimps starts to jump then add in chinese sausage, roasted pork and mushrooms . Dish up and leave aside.
(3) Mix the rice flour, wheat starch and tapioca flour with 400 ml. water. Add in seasoning and stir.
(4) In a wok, boil the 400 gm. water till boiling. Add in 1 Tbsp. cooking oil. Off the heat, pour in the rice flour mixture and stir till mixture thickens. On the the heat again and cook over low heat till mixture thickens, pour in 2/3 of the dried shrimp mixture and stir till well-mixed.
(5) Pour into an 8" oiled square tray and level the top.
(6) Steam for about 45 mins.
(7) Sprinkle the balance 1/3 of the dried shrimps mixture on top and steam for another 5 mins.
(8) Leave to cool before slicing.
(9) Sprinkle chillies, fried shallot and spring onion on top and serve with chillie sauce.
aunty, do u steam the yam first before cubing it? or do u add it raw?
ReplyDeleteamrita,
ReplyDeleteyou have to cut into cubes first then fry it - method no. (1)
aunty, i wanna try this on friday to use up my yams, but my lousy steamer is too small to accomodate an 8 inch pan....sigh. Any other ways to steam?
ReplyDeleteamrita,
ReplyDeleteYou can cut down the portion and make 75% of it and use a 6" sq. tin.
Yochana,
ReplyDeleteYour blog is one of my favourite, must visit every day. Your are an amazing baker and so selfless to share your recipes.
I tried your yam cake today. It is the best I have ever tasted. This recipe is a keeper. Thank you so much.
Dear Yochana, I love your blog and recipes. Thanks for sharing. I am thankful for people like you who share their recipes. Keep up the good work!
ReplyDeleteRegards to you and yours,
Ann
Hi ann,
ReplyDeleteWelcome to my blog.
rgds
This comment has been removed by the author.
ReplyDeleteHi Yochana,
ReplyDeleteInterested in trying to bake your yam cake recipe. Would like to check if we are to lightly fry the yam with the oil n 5 spice powder to just get it mixed evenly or we need to fry till the yam is cooked? Please advise. Thks for your help in advance.
hi qing,
ReplyDeletelightly fry will do because while steaming the yam will still get cooked.
rgds
Greetings Yochana,
ReplyDeleteI am a Singaporean based in London, I have only recently started searching for good recipes from the internet. It never fails to amaze me the number of very good bloggers who are willing to share their hobbies and recipes.The recipes you post in your blog are fantastic. Thank you for sharing your time, skills and advices.
Hi Rita..
ReplyDeletegood day to you.
You're most welcome.
rgds
hi yochana,
ReplyDeletei cant find wheat starch, can i omit it or replace by some other thing?
Hi Elaine,
ReplyDeleteNo Wheat starch, use Tapioca flour instead.
rgds
hi aunty,
ReplyDeletei replace with 20gm of tapioca flour. I bake this last sun, turn out good but the yam is abit hard, issit because i din fry it soft enough?
Hi Elaine,
ReplyDeleteMaybe you fry too long and the water evaporated. Next time add in a little more water.
rgds
Dear Aunty,
ReplyDeleteI miss the yam cake very much. But I have some problems and wish you can help me.
I can't find wheat starch or topiaco flour here in Dubai. Anything can replace them?
When can I put the yam? Is it pour in together with dried shrimp mixture?
Thank you.
Hi,
ReplyDeleteStir the fried yam into the batter before steaming.
rgds
I made this yam cake following your recipe - with the only addition of chopped radish - it was awesome...thanks for sharing!!!
ReplyDeleteyochana,
ReplyDeleteplease advise when should i add in the fried yam to the flour mixture.
thank you.
jan
yochana,
ReplyDeletesorry, i saw the reply already above already, pls omit my request.
thank you.
jan
Dear yochana,
ReplyDeleteI tried the yam cake yesterday night, is a great success for me as first timer in making yam cake, it is already so good although i only used dried shrimps ( as i don't have other side ingredient on hand) . thank you very much.
jan
hi i'm jessie
ReplyDeletei try to make yam cake yesterday,but to soft ,maybe too much water,how to solve it ?thanks.
hi jessie,
ReplyDeleteSeems like you did not cook long enough in the wok before pouring into the tray to steam.
rgds
Aunty Yochana,
ReplyDeleteMany thanks to you.
I've brought this over for a pot luck gathering and it was the first to disappear completely!
http://cookingquinn.blogspot.com/2009/07/yochanas-steamed-yam-cake.html
Love your recipes so much, keep posting!
Hi Quinn
ReplyDeleteThe effort comes from you tho..
Have fun.
rgds
Hi Aunty Yochana,
ReplyDeleteThanks for all those wonderful recipes. I have made a couple of things from your blog. Definitely a must to visit everyday.
I have a question. As I was making this yam cake, I noticed that the water is divided into 2 portion. 400ml and there is another 400gm to boil. Please let me know if the 400gm is supposed to 400gm or ml please? thanks
hihi,
ReplyDeletei noticed that the first step is to fry the yam and tossed with 5 spece powder and leave aside.. however, the later steps did not say when to add in the fried yam.. when do we add in?
thanks