Ingredients:
170 g rice flour
30 g wheat starch
350 g yams, diced into cubes
50 g dried shrimp, soaked and chopped coarsely
4 teaspoons shallots, sliced
240 ml water
320 ml water
2 tablespoons cooking oil
3/4 tablespoon salt
1 teaspoon sugar
1 dash pepper
2 tablespoons cooking oil
6 ounces dried Chinese mushrooms, soaked and diced
60 g preserved radish, soaked
2 ounces Chinese sausage, diced
1/2 teaspoon sugar
2 tablespoons soy sauce
1 dash pepper
1 dash five-spice powder
1 stalk spring onions, finely cut
2 teaspoons deseeded red chilies, chopped
Directions:
Grease one 7 inch square tin with cooking oil.
Set aside Start cooking water in a steamer.
Meanwhile, prepare Step (3) to (5).
In a mixing bowl, mix rice flour, tang min flour and 240ml water to batter.
Set aside.
Heat 2 tbsp cooking oil in a wok/ pan, fry half of the shallots and half of the dried shrimps (reserve the rest for topping) until fragrant.
Add yam and 320 ml water and bring mixture to a boil.
Reduce heat and add batter prepared in (3).
Season with salt, sugar and pepper.
Keep stirring.
When batter thickens (but not’solidifies’), dish out to prepared tin.
Steam yam cake over rapid boiling water for 1 hour.
Meanwhile, prepare the savoury topping.
Heat 2 tbsp oil in a pan.
Fry the reserved shallots till fragrant.
Add dried shrimps, mushrooms, radish and chinese sausages and continue to fry.
Season topping with sugar, light soy sauce, pepper and five spice powder.
Dish out and set aside.
When yam cake is cooked, let cool for 30-45 minutes.
Spread topping on top of yam cake (as shown in picture).
Garnish with spring onion and chopped chilies.
Serve.
Servings: 16
Time preparation: 20 min.
Time total: 50 min.