Monday, July 28, 2008

Steamed Yam Cake

Last weekend was kinda fun...with my piggies back for the weekend. Piggy gal couldn’t bear to be away from home thus she changed her mind and came back with Piggy boy despite a load of assignments waiting to be done . A weekend filled with good food and lotz of fellowship…a weekend filled with fun and laughter :)) Eating durians by the roadside was one of the fun thing to do…a year back Daddy will not want to do that :))))

I had wanted to bake some durian puffs for the Piggies but unfortunately there were some missing ingredients in the pantry and I was too lazy to go out to the mart since weekend will be crowded. So Steamed Yam Cake will do for the Piggies . I spent Saturday afternoon making this so yummy yam cake. This is what I heard Piggy gal telling Ernest “ Her Steamed Yam Cake is very nice ..have you tried it ? ” haha…. my Piggies always think good of their Momsie’s cooking (“,) I am so blessed to have Piggies to be my taster and I have added one more piggy to my taster list… hmmm ‘Piggy Ernest' ….sound nice ! (",) (^^)

Steamed Yam Cake adapted from Goodbites

600g yam, peeled and diced
100g dried prawns, soaked and chopped
1 tbsp preserved radish (Tai Tow Choy)chopped
1 tbsp garlic, chopped
1/2 tsp five spice powder
1 chicken stock cube
1 1/2 tsp salt (or to taste)
1/2 tsp pepper
4 Tbsp oil
For the batter:Mix and strain

300g rice flour
75g tapioca flour
5 cups water
1/2 tsp alkaline water

Garnishing:2 red chillies, diced
2 tbsp fresh spring onions, chopped
2 tbsp fried shallots

  • Heat up oil in wok, stir fry chopped garlic and dried prawns till fragrant. Dish out one-third for garnishing.
  • Add diced yam, preserved radish and five spice powder and fry till yam is three-quarter cooked.
  • Pour the strained batter into yam. Mix well. Add chicken cube, salt and pepper to taste.
  • When batter has thickened, pour into a greased steaming tray and steam for one hour or till cooked.
  • Turn off fire and sprinkle with the fried dried prawns. When cool, sprinkle with chillies, spring onions and fried shallots.
  • Serve with a garlicky chilli sauce.

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