Yam Cake
Yam cake is popular snack enjoyed by most Malaysians. They are usually enjoyed steamed with toppings but an alternative way to serve is to pan fry thick pieces until they are crispy on both sides.
50 minutesPreparation time: 25 minutes Difficulty:HardIngredients
Batter Mixture
- 125 gRice flour
- 25 gTapioca flour
- 540 mlWater
- 1 tspSalt
- 0.5 tspWhite pepper
- 1 tbspLee Kum Kee Oyster Sauce
Garnish
- Spring onion, thinly sliced
- Shallots, peeled, sliced and fried till golden brown
- Red chilli, thinly sliced
Yam Mixture
- 350 gYam, diced
- 20 gDried prawns, washed and chopped
- 3Dried mushrooms, soaked and diced
- 3 pips Garlic, chopped
- 0.5 tspFive spice powder
- 3 tbsp Oil
- 1 tbspLee Kum Kee Sesame Oil
Steps
1) To prepare the batter mixture, mix together all the batter ingredients and pass the mixture through a sieve.
2) Heat up the oil together with Lee Kum Kee Sesame Oil in a frying pan and fry the yam pieces on medium heat until slightly browned. Remove from heat.
3) Mash up half of the yam, while reserving the other half.
4) Next saute garlic and the dried prawns until fragrant.
5) Add yam into the wok and continue to cook for another 3 - 5 minutes.
6) Once yam is fragrant, pour in the batter mixture and cook on low heat till mixture thickens. Once it appears a little translucent and slightly difficult to stir, it's done.
7) Transfer mixture into a 7 inch square tin and steam in Panasonic Cubie Oven for 45 - 50 minutes.
8) Garnish with sliced spring onions, fried shallots and sliced chillies.
9) Cut into service slices and ready to be served.
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