YAM CAKE aka ORH KUEH by Jessamine Goh

YAM CAKE aka ORH KUEH

Adapted from Kitchen Tigress

40 g dried prawns, soak in 60ml of water till soft, chop it up and set aside the water.

30 g Chinese dried mushrooms, soak in 180ml of water till soft, chop it up and set aside the water.

2-3 pcs of Lap cheong, cubed

500-600g of yam, cubed. (As I like yam, this ensures that every bite has yam in it. You may reduce the yam to 2-300g for this recipe also)

shallots, peel, rinse and slice thinly

oil

½ tsp salt

1 tbsp light soya sauce
½ tsp ground white pepper

¼ tsp five-spice powder

200 g rice flour
(a) 250 ml water (including water drained from dried prawns and mushrooms)

(b) 600 ml pork or chicken stock, I normally just throw in the stock cube.

Garnish
4 tbsp spring onions, roughly chopped
4 tbsp coriander, roughly chopped
2 red chilli

In a wok, stir-fry shallots in hot oil till brow.

Remove shallots and set aside.

Using the remaining oil, stir fry yam till soft (but not brown), 2-3 minutes. Turn off heat. Remove yam to a big bowl. Immediately sprinkle with ½ tsp salt and ¼ tsp five-spice powder. Toss till evenly mixed. Set aside.

Stir-fry dried prawns till lightly golden. Add lapcheong and mushrooms and stir-fry till fragrant and lightly golden. Add light soya sauce and ground white pepper. Stir till evenly mixed. Turn off heat. Add mixture to yam along with 3/4 of the fried shallots. Stir till evenly mixed.

Line pan with parchment paper at the base and sides.

Pour liquid (a) and (b)  into wok to boil. Turn heat to low once it boils. Add rice flour and stir till smooth. If lumps appear, turn off heat immediately and stir vigorously till smooth before turning on low heat again. When batter starts to thicken, add fried mixture in. Stir till batter is thick enough to coat a spoon/spatula thinly. Turn off heat.

Transfer batter into pan. Smooth and level batter. Steam over boiling water for about 40 minutes. Test by inserting a skewer and see that its comes out clean.

Let Kuey cool down for about an hour. Unmould by flipping pan onto a plate or cakeboard.

Serve garnished with spring onions, coriander, red chilli and remaining shallots.