One of the best yam cakes I have tasted comes from Chinatown food centre. The simple and plain yam cake doused with a sweet sauce is good enough to make a great start for any day. However, as a typical Hokkien, I like my yam cake topped with generous servings of dried shrimps, mushrooms and shallots. Yum Yum!
Recipe (4" x 8" loaf)
- 300g Yam/ Taro, sliced in 1 cm thick
- 10 Shallots, thinly sliced
- 40g Dried shrimps, soaked in hot water for 30 minutes and drained
- 1 Chinese Sausage, cut into small dices
- 4 pieces of Dried Chinese Mushrooms, soaked in hot water for 30 minutes, drained and thinly sliced
- 1 stalk of Spring Onions, chopped
- 1 Red Chili, chopped (optional)
- 100g Rice flour
- 30g Tapioca Flour
- 350ml Water
- 2 tbsp Light Soya Sauce
- 2 tsp Sugar
- 1/2 tsp Ground White Pepper
- 1/4 tsp Salt
- 3 tbsp cooking oil
- Steam the yam slices for 20 minutes. Remove and mash roughly.
- Mix the flour and water together. Add in the cooled yam and seasoning (except cooking oil). Mix well and set aside.
- In a heated wok over medium heat, add cooking oil. Add shallots and fry till golden brown. Remove the shallots and set aside as toppings.
- Keep the oil in wok, add in dried shrimps and dried mushrooms. Fry till fragrant.
- Add in chinese sausage and fry for 1 - 2 minutes.
- Remove 3/4 of the ingredients from the wok and set them aside for topping.
- Add in the flour and yam mixture for step 2.
- Stir the mixture slowly as it becomes thick. When the batter turns into a dough, transfer to a loaf pan.
- Steam the yam cake for 40 minutes. When it is done, remove from steamer and let it cool for 30 minutes.
- Top the yam cake with the rest of the toppings, chopped spring onions, fried shallots and chopped chili.
- Serve warm.