Mom’s Chili Tau Chu CrabsAugust 28, 2006
Penang Char Koay Teow (Flat Rice Noodles)September 6, 2006
Yam Cake, a popular local savoury kuih ‘snack’ made from cubed yam steamed with rice flour is a favourite in many local homes. The truth is, it is so popular that you can get it just almost anywhere from a little stall on a busy street to a cafe in an elegant shopping mall. Moreover, it can be eaten as breakfast, lunch, afternoon tea or even supper.
Making a yam cake is actually not difficult at all, just a few simple steps to follow.
1 small yam (rinsed, skin peeled and cubed)
3 shallots (sliced finely)
2 Tbsp dried shrimps (washed, soaked in hot water to soften, slightly pounded with a mortar and pestle)
100 gm rice flour
3 Tbsp tapioca flour
550 ml filtered water
1 tsp five spice powder
- Steam cube yam for 15 minutes. Set aside to cool.
- Heat wok, drizzle in some oil, stir-fry shallots till slightly brown. Add in the cube yam, salt, five spice powder, pepper and stir for approximately 2 minutes.
- Combine rice flour, tapioca flour, salt and filtered water in a saucepan until mixture is smooth (lumps free), place over low heat, stirring continuously with a fork until it thickens like light custard.
- Remove saucepan from heat and add in all the yam, mix evenly.
- Transfer yam mixture into a 20 cm square cake tin and steam for 25 minutes.
- Leave to cool and garnish with chopped spring onions, chili and crispy fried shallots (as preferred).
- Served with sweet chili sauce of your choice.
Note : Most yam cake recipes call for alkaline water which give this dish a gelatin texture but I have omitted it altogether. Instead, I keep my yam cake cling wrapped overnight in the refrigerator to firm up the texture. As for the tapioca flour (tapioca starch), it gives the dish an attractive glistening look.