Steamed Yam Cake

Recipe: Steamed Yam Cake芋头糕

Yield: 8 inch x 8 inch x 1.5 inch

Ingredients

500g yam, cubed 2 tbsp to 3 TBSP vegetable oil 400ml water Condiment sweet sauce or sweet chili sauce Ingredients A 2 shallots, chopped 1 TBSP dried shrimps (rinsed; pounded) 1 clove garlic, minced Ingredients B 200g rice flour 50g wheat starch or corn starch 1 TBSP corn starch 600ml water

Seasonings 1¼ tsp. salt ½ tsp. sugar ½ TBSP soy sauce or ½ tsp. chicken bouillon granules ¾ tsp. five spice powder ¼ tsp. to ½ tsp. pepper 1/8 tsp. to ¼ tsp. sesame oil Toppings 120g dried shrimps (rinsed; pounded) ¼ cup to ½ cup shallot crisps 2 stalks fresh spring onion, cut diagonally ¼ cup fresh cilantro, roughly chopped some red bird's eye chilies / red chilies, cut diagonally

Measurements: tsp. = teaspoon | TBSP = tablespoon

Preparation
1. Cut yam into small cubes. Thinly slice shallots.	2. Bring half of the water (300ml) of ingredients B to a boil.	3. Mix all flour of ingredients B in a mixing bowl. Stir in the hot water in step 2. Immediately stir in the remaining 300ml water. Stir until no visible powder. Set aside batter.
4. Heat oil in a skillet. Add shallots, pounded dried shrimp, follow by minced garlic (ingredients A). Saute until shallots turn golden brown.	5. Add yam. Stir-fry for 1 to 2 minutes over medium high heat, until yam slightly turn golden brown.	6. Add 400ml water. Let come to a boil over high heat.
7. Reduce heat to medium. Cover with lid. Let Simmer for 15 to 20 minutes until fork tender. Then, add seasonings, toss until well incorporated.	8. Mash one third or half of the cooked yam with a fork. Mix mashed yam into the batter in step 3. Pour everything left in the skillet (the remaining cooked yam cubes and sauce) into the batter. Combine well.	9. Return mixture in step 8 into the skillet, cook over medium high heat until it bubbles, about 2 minutes. Reduce heat to medium low heat, continue to cook until mixture thicken (thicken until hard to stir). Stirring mixture occasaionally.
10. Transfer yam mixture into a lightly greased baking pan (8-inch x 8-inch x 1.5-inch square pan). Smooth surface with a spatula. Brush some vegetable oil on the surface.	11. Heat up steamer. Steam yam cake over high heat for about 45 minutes to 1 hour, until a bamboo skewer or toothpick inserted in the center comes out clean.	12. Prepare ingredients for toppings.
13. Heat up 1½ TBSP to 2 TBSP oil in a skillet. Add pounded dried shrimps for the toppings and saute over medim low heat until dried shrimps turn golden brown.	13. Turn off the heat. Add half of the chopped spring onion and half of the chopped cilantro into the skillet. Toss to combine with sauteed dried shrimp.	14. Cut yam cake in cross length at 2-inch intervals. Then, cut each block into diagonal slices.
15. Place yam cake in serving platter. Top with sweet sauce / sweet chili sauce and the toppings before serving.

Notes

Chinese sausage and shiitake mushroom can be used to stir-fry yam and for better flavor.