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Saturday, May 30, 2009

Yam Cake

This weekend's free and easy for us. I had the chance to try out a few new recipes.

Woo Tau Kou or Steamed Yam Cake is one of my favourites but I can hardly ever find a good place which is generous with their yam servings. Can't blame them as yam is getting very expensive. It was about RM5/kg and the past months it went up to RM9/kg. Tesco had a new fresh batch of yam arriving yesterday at RM5.99/kg, I quickly grabbed a reasonable sized one.

Ingredients :

750gm yam, peeled and washed and cubed (any size from 500m-750gm is okay)
1/2 bowl of dried shrimps, rinsed, fried and pounded
1/2 garlic, minced
5 shallots, sliced
1/2 bowl of oil

Batter :
300gm rice flour
80gm tapioca flour
1.5 tsp salt
1.2 liters of water

1 cube chicken stock, I prefer Knorr No-MSG
1 tsp five spice powder
1 tsp pepper

Method :
Fry dried shrimps in 2 tablespoon oil and remove when it turns crispy, then pound till fine.

Mix batter with hand, ensure it's well mixed and no lumps of flour

Fry shallots with 1/2 bowl oil till golden, drain and set aside. With the remaining oil, fry garlic till fragrant, add dried shrimps, add yam and seasoning, fry till fragrant.

Add batter, cook in medium fire till lumpy.

Transfer to oiled steaming pan. Steam for 45 minutes. Leave to cool and garnish with sliced chilly, spring onion and fried shallots

Serve with sweet bean sauce (theem cheong) and chilly sauce.

Here's some pictures of the cooking process :

Pounded dried shrimps and garlic.

Pour in batter

Cook the batter to this consistency

Smoothen batter with back of knife

Yam cake... Yummzzz (Too excited, can't wait to eat and I forget to take picture of the untouched yam cake, here you see one corner cut up. In fact most of my food photos are partially eaten .. ha ha ha ha)

Serve with theem cheong