Tuesday, May 26, 2015

Yam Cake II

Sometime back, I made yam cake but it didn't turn out to be as successful as I wanted it to be. In fact, it was stodegy to be truthful.
This time, I'm determined to make a better yam cake visually and for the palate as well ;) And I succeeded according to Mr G who literally ate about 3/4 of the yam cake at one go. Mind you, it's really a huge loaf pan size worth of yam cake. That is how good it is. Mr G just gave a suggestion that it might taste even better with some stir fried dried prawns. Arr!!! I'm going to sell yam cake tomorrow!! Before that, let me tell you how easy this recipe is. But do not, I repeat, do not doubt this recipe at all especially in its queer steps because it made my yam cake so damn good. Try it!!
Batter Mixture
300g rice flour
500ml water
30ml oil (get shallot oil or garlic oil for fragrance that will elude the yam cake)
1-2 cloves garlic
5-7 shallots or red onions, sliced
500g yam, peeled and diced into cubes (remember to choose heavier yams for freshness and taste)
100g chinese sausage or hotdog (I prefer chinese sausage)
50g dried prawns, softened and chopped
*you may add more of the sausage or dried prawns as you please.
14g salt
13g caster sugar
2g five spice powder
3g sesame oil
1g group pepper or a dash of ground pepper
700ml water
sliced spring onions
sliced red chillies
deep fried sliced shallots
toasted white sesame seeds (toast this over a clean pan for a bit till the seeds turn slightly brown)
deep fried dried prawns
  1. Combine the batter mixture together with a whisk and set aside.
  2. Heat your wok with medium high heat and stir fry the condiments together except for the yam cubes or stir fry them separately till fragrant and combine together. Lastly, add the yam cubes and mix well.
  3. Add in the seasoning and boil until the yam is soft. If you like yam cubes in your mixture, don't let it boil till you can't see the yam anymore.
  4. Turn off the fire and remove the wok from the heat. Pour the batter mixture into the wok and keep stirring  with a wooden spoon until it thickens and form a paste.**
  5. Transfer the paste into a greased pan or tray that is covered with baking paper. You can also do without the baking paper. This is to make it easy to lift up from the pan/tray after steaming.
  6. Steam for 1 hour.
  7. Garnish with the garnishings you have prepared and serve while hot.
It isn't too difficult right? You definitely must try this recipe.
**Tip: To know if your mixture is thick and forms a paste, place your wooden spoon in the middle of your wok, if your wooden spoon can stand without any help from you, it means your mixture is ready to be steamed.
Check out my yummy yam cake below. Doesn't it tantalise you to want to make it?
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