(Adapted from : Y3K Recipe Book + edited myself)
300g Rice Flour (Follow ratio of 2 bowl of water : 1 bowl of rice flour : 1 1/2 bowl of taro yam
- 3 tbsp Plain Flour
- 450g Taro (I used Thai Taro), diced
- 300g Water
(I use harmai soaked water, definitely not 300gm of water probably lesser than 300gm)
- 75g Fried Dried Shrimps
- 1.5 tbsp Minced Shallot
- 1.5 tbsp Minced Garlic
- 6 tbsp Cooking Oil
(I’ve added 6 lap cheung – sliced)
- 1.5 tsp White Pepper
- 1.5 tsp Five Spice Powder
- 2 tsp Salt
- 1 Spring Onions, diced
- 1 Chinese Parsley, chopped
- 2 Red Chillies, sliced
- 1 tbsp Toasted Sesame
- 50g Fried Dried Shrimps
- 100g Fried Shallots (bought from store)
- some Shallot Oil
- Do all the necessary cutting and chopping for spring onions, parsley, chillies, shallots, garlic and yam.
- Soak dried shrimps (75g + 50g) till soft, drained, and finely chopped. Some cooking oil on a heated wok, pan-fry chopped dried shrimps under medium low heat till dry and fragrant. It depends on the quality of your dried shrimps too. If your dried shrimps is at salty side, add a teaspoon of sugar during pan-frying. Once done, dish up, divide 50g out and set aside for garnishing use.
- Peel shallots, washed, sliced, and fry till golden brown. Dish fried shallots up and put it on kitchen towel. Set the shallot oil aside. You need it later.
- Combine Ingredient (A) together, stir well to dissolve. Strain trough a sieve to free batter from lumps, rest it for 15mins.
- Prepare a square pan, about 8.5cm. Grease it with some oil.
- Heat up a wok with oil, add in minced shallots and garlic in, and fry till fragrant. Add in 75g pan fried dried shrimps and stir well.
- Toss in taro cubes, add in seasoning (pepper, five spice powder and salt), give it a toss. Add 300g water. Simmer the taro for awhile, like 2 minutes or so.
- Turn fire into medium low heat, mix the rested batter into the taro. Keep on stirring batter till it turns to a thick consistency and then heat off.
- Pour the thick batter into the greased pan. Steam the taro cake on high heat for 45mins or till cooked. Use a satay stick to test the cake. If the stick comes out without stickiness, then, the cake is cooked.
- Garnish the cake while it’s hot. This is to prevent the garnishing from falling off.
- Cool the cake well before slicing.
You can even fry some ikan bilis and peanuts to eat with these.
Important tips: Add 1/3 chicken cube stock for better taste, a must!
Best to make 1 day before, store into fridge to make texture more firm (easier to cut), eat the next day by steaming.
Blend dry chili
1 tsp salt
4 cloves garlic
2 tbsp palm sugar
2 limau kasturi juice
Sweet Sauce / Teem Cheung:
2 tbsp of taucu
1 tbsp of sesame oil (ghee hiang brand, taste better)
half bowl of water
1/2 cup sugar
4 tsp corn flour + 4 tbsp of water
1 tbsp soy sauce
Blend to make smoother texture
How to store yam cake
Keep in bottom fridge compartment, it can keep for 1 week (steam back whenever you wanna eat) around 7 mins to 10 mins in steamer