Monday, October 6, 2014

Yummlicious Steamed Yam Cake (Taro)

There are some food that I grow up with in Singapore that I remember vividly. I do not eat them everyday but I enjoy making them in my kitchen and trying to bring back the nostalgic taste I savoured. 

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) 
Ingredients 
  • 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)  
Flour mixture
  • 100g Rice flour
  • 30g Tapioca Flour
  • 350ml Water
Seasoning
  • 2 tbsp Light Soya Sauce
  • 2 tsp Sugar 
  • 1/2 tsp Ground White Pepper
  • 1/4 tsp Salt 
  • 3 tbsp cooking oil 
Steps:
  1. Steam the yam slices for 20 minutes. Remove and mash roughly. 
  2. Mix the flour and water together. Add in the cooled yam and seasoning (except cooking oil). Mix well and set aside. 
  3. 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. 
  4. Keep the oil in wok, add in dried shrimps and dried mushrooms. Fry till fragrant. 
  5. Add in chinese sausage and fry for 1 - 2 minutes. 
  6. Remove 3/4 of the ingredients from the wok and set them aside for topping. 
  7. Add in the flour and yam mixture for step 2. 
  8. Stir the mixture slowly as it becomes thick. When the batter turns into a dough, transfer to a loaf pan. 
  9. Steam the yam cake for 40 minutes. When it is done, remove from steamer and let it cool for 30 minutes. 
  10. Top the yam cake with the rest of the toppings, chopped spring onions, fried shallots and chopped chili. 
  11. Serve warm.