Tuesday 29 October 2013

Steamed Yam Cake by Sharron Wee, Recipe shared by Vanessa Tay

(makes two 10inch diameter large trays)
600g rice flour
100g corn flour
100g potato starch
10 shallots, sliced and fried, for garnishing
2 stalks spring onions, chopped, for garnishing
8 garlic, chopped
600g yam
10 Chinese dried mushrooms ( soaked in hot water)
120g dried shrimps
4 Chinese sausages
Seasoning 1
1 tablespoon salt
2 tablespoon sugar
Seasoning 2
1 tablespoon pepper powder
1/2 teaspoon Five Spice powder
1 tablespoon sesame oil
In a big pot, mix rice flour, corn flour and potato starch together. Add in 5 bowls of water ( 1 bowl =300ml). Add in seasoning 1 and put aside for later use.
Cut the yam, Chinese sausage and mushroom into small cubes
Heat wok with oil, fragrant the yam and shallots. sprinkle a bit of salt as well. Leave aside
Fragrant the dried shrimps and sausages together.
Heat wok with some oil. Fragrant the garlic and add in the mushrooms, yam, dried shrimps, sausage and fry together. Add in Seasoning 2 and 5 bowls of water till boil.
Pour in the flour mixture and stir till it is thickened
Pour thickened mixture into 2 greased big trays. Cover the top of trays with cling wrap. ( Please remember to use good quality/ safe for cooking cling wraps )
Steam using high heat/ big fire for an hour or until cake is well cooked.
Garnish with browned shallots, spring onions, sliced chillis and serve.

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