Yam cake was one of my parents favourite kueh. I remembered during my childhood days, there was an elderly lady selling this on a pushcart and serving it on a leaf. The process of making it is time consuming due to the steaming process and it is more worthwhile to make a bigger portion each time. It is best eaten the next day by pan frying and dipping in sweet soya sauce.
Ingredients
500g yam, peeled and diced
50g dried shrimps slightly diced
500g rice flour
2 tbsp tapioca flour
1tbsp salt
1tbsp light soya sauce
1tsp pepper powder
2.25 litres water
4 tbsp cooking oil
Ingredients for Garnishing
2 red chillies
2 tbsp fried shallots
1 tbsp seasame seeds
Method
Mix the rice and tapioca flour with water. Add salt, pepper powder and soya sauce and stir well.
Heat up a wok, add the cooking oil and then fry the mushrooms and dried shrimps till fragrant. Add in the flour mixture and lower the flame. Stir continously until the mixture thickens, approximately 15 minutes. Transfer the mixture to a steaming tray and steam for 45 minutes. Garnish with seasame seeds, fried shallots and sliced chillies.
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