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Ingredients:
Makes two 8 inch square
660g yam
50g
dried shrimps, soaked till soft
6
chinese mushrooms, soaked till soft
4
chinese sausages, casing removed
Seasoning:
4
tbsp cooking oil
2
tbsp chopped garlic
2
shallots, sliced
1¼
tsp five-spice powder
1 tsp pepper
1¼
tbsp salt
1½ tsp sugar
1 tsp chicken granules
1 tsp sesame oil
Batter:
500g rice flour
100g tung min flour (wheat starch)
1750ml water
Garnishing:
Fried shallots
Spring onions, chopped
Chinese parsley, chopped
Red
chilies, sliced
Method:
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Remove skin of yam, clean and dice. Dice dried shrimps, chinese
mushrooms and sausages (Pic. 1).
-
Heat oil in a wok. Fry garlic and shallots fragrant (Pic.
2). Add diced dried shrimps, diced mushrooms and sausages and continue to fry until
fragrant (Pic. 3). Season with seasoning.
Add diced yam and mix well.
-
Bring 1000ml of the total water to a boil. Turn off heat and remove from
stove. Add rice flour and tung min flour to the remaining 750ml water to
make to a batter. Pour this batter in to the boiled water (Pic.
4). Keep stirring. Add fried ingredients and stir well (Pic.
5, 6).
-
Grease two 8 inch square pans. Divide mixture in to the pans (Pic.
7). Steam over rapid boiling water for 1 hour or until chopstick
inserted into centre of yam cake comes out clean.
-
Remove from steamer and let cool completely (Pic.
8) before slicing. Top with fried shallots, chopped spring onion
and sliced chili. Serve with hoisin sauce.
Notes:
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Five-spice powder must not
be omitted as it is the main seasoning of yam cake.
-
Add only hot boiled water
instead of cold water to the steamer.
-
Avoid water condensate at steamer's lid from
dropping to the yam cake during steaming. Dry lid with a cloth every time you uncover the
steamer.
Reference:
Adapted from 'Foundation Dim Sum Making' by
Kitty Choi, Page 14-15. |
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