The Dessert Fanatic

Steamed Yam Cake

Ingredients

600 g yam (400 g grated, 200 g cut into small cubes)

¼ rice bowl of dried prawns

Some mushrooms – thinly sliced

Some garlic & onion – chopped

Five spices powder – 2 tsp

Salt, pepper to taste

1 chicken cube - chopped

Spring onion, chilli

Fried shallots with some oil

Toasted peanuts and sesame seeds

300g rice flour

75 g tapioca starch

½ tsp alkaline water

1000 ml water

Method

1.      Mix rice flour, tapioca starch, alkaline water, plain water and strain

2.      Fry garlic and onion till fragrant, add some dried prawns, follow by mushrooms, all the yam and spices

3.      Add in batter and rest of seasonings and stir till half cooked and sticky

4.      Scoop into 12” round, greased pan and steam on high for 45 min to 1 hour

5.      Add garnishes and fried dried prawns on top.

I am submitting this Steamed Yam Cake (kueh) to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.

This is my first attempt at making Yam cake, my favourite, although I had this recipe (passed down) since a long time ago.  Frankly, I don’t enjoy making kuehs as much as baking cakes or breads.  I always think kuehs, mostly coconut based, have to be consumed quickly as they turn bad easily.  After making them, I almost always have headache finding who to give to while they are still fresh.  The guys in my household don’t like kuehs.  As a matter of fact, they are rather picky and go more for hard core meals like rice and dishes.  And this is exactly what I hate cooking.  How I wish they only survive on cakes, snacks and kuehs!

Anyway, this kueh is just right, not too hard nor soft - no fail even on the first try.

For more kuehs, visit my Archive or head straight to my link - Mad about Kuehs