Yam (Taro) Cake
  • Cooking Time: 25
  • 1 medium size yam, skinned, rinsed and cubed into about 1cm-sized pieces
  • 5 shallots, skinned and thinly sliced
  • 3 tbsp dried shrimps, rinsed and wrapped in kitchen napkins to soak off excess moisture
  • 1 tbsp choy poh(pickled white radish), use the finely chopped ones
  • 100 gm rice flour
  • 2 tbsp tapioca flour
  • 550 ml water
  • salt to taste
  • 1 1/2 tsp 5 spice powder
  • fine grounded white pepper
  1. steam yam for about 15 mins. remove from steamer and set aside
  2. heat wok/frying pan, put in about 3 tbsp oil and stir fry shallots until lightly golden brown. turn down heat and quickly remove half of the shallots to set aside, leaving the other half and the oil in the wok/pan
  3. add dried shrimps, stir fry for a couple of minutes and add yam, salt, choy poh, 5 spice powder and pepper. stir fry for a few minutes to let the flavour fuse. dish up and set aside
  4. combine rice flour, tapioca flour and a big pinch of salt and the water in a saucepan and stir til the mixture is smooth and lump free. place saucepan over a low heat and keep stirring continuously with a fork to keep it lump free. it will thicken. once it thickens, remove from the heat and add in the yam combo and stir to mix thoroughly. pour the whole mixture into a 20 cm cake tin and steam for 25 mins. make sure that the water in the steamer is at a bubbling boil when you put in the yam mixture
  5. cool, and garnish with thinly sliced red chillies and spring onions and the fried shallots. serve with a chilli sauce of your choice
~~this is a malaysian dish normally eaten at breakfast, teatime or anytime one feels the need for a tummy filler. It's cantonese name for it is "woo tau koe"