Tuesday, March 10, 2009

Savoury Yam Cake

I found this recipe on My Kitchen. Taste good! I double the recipe as I wanted to use up the balance of my flour and I also make some modifications on some ingredient :P...

Pan-fried for a crispy outer layer...


  • 340g fine rice flour
  • 80g tapioca flour
  • 1000ml water
  • 1 cube ikan bilis stock
  • 1 tsp sesame oil
  • 1 1/2 tsp salt
  • 1 tsp ground white pepper
  • 1 tsp Chinese 5-spice powder
  • 900g yam, peeled and diced
  • 5 cloves garlic, chopped
  • 50g dried shrimp, soaked & chopped coarsely (reserve liquid)
  • 12 small chinese mushroom, soaked & diced finely (reserve liquid)
  • 10 shallots, sliced thinly
  • 2 tbsp cooking oil
  • 1 no. red chili, seeded and sliced
  • 1 stalk spring onion , chopped
  1. Dissolve stock cube in 1000ml water. Add reserved dried prawns & mushroom liquid. Add sesame oil, salt, pepper & five-spice powder. Cool completely.
  2. Add flour to stock and stir till batter form.
  3. Heat oil in wok, add yam and stir fry until lightly browned. Remove yam from wok and set aside.
  4. Stir in shallot to the the same wok, fry until golden brown. Remove from shallot from wok and set aside.
  5. Add some more oil in the wok. Add garlic, dried shrimp and mushroom, fry until fragrant. Add yams & fried shallot. Pour the batter in the wok, stir until the batter is thickened.
  6. Transfer batter into a lightly greased 8" deep pan, steam for 40-50 minutes. Cool completely in the pan before slicing.
  7. Slice and garnish with red chili, fried shallot and spring onion.

1 comment:

Anonymous said...

Tried doing yam cake last week too. you may want to try to mash half of the yam. May be more tasty. I tried that bcos my idea of yam cake is to incorporate yam into the batter. I don't mind doing it again. :)

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