I am a real fan of yam cake and love to eat this wonderful kuih for breakfast. I like yam cake that have solid texture rather than soft and sticky ones. I found the ones that are sold around KL are too soft and have very little yam in it. So, I experimented with the recipe and cooked up a yam cake to suit my taste.
Ingredients
Yam, 1 small size, remove skins and cut into 1X1X1 cm cubes
Equal portion of Rice Flour and Wheat Flour (1 bowl each)
Salt to taste
Water
Garnish
Shallots, 5 pcs, cut into small strips and fry in oil until golden brown and crispy
Spring onions, 2 stalks, cut into small pieces
Dried prawns, 3 table spoons, fried and blend into small pieces
Put the equal portion of rice flour and wheat flour in a mixing bowl. Add water into the flour mix slowly and stir until they are well mixed. The amount of water you add will determine the hardness and softness of the yam cake texture. I like yam cake with a slightly hard texture, so I normally make the paste as thick as possible. Add salt to taste. Mix well and add in the yam. Pour the mixture into a shallow metal baking tray and steam in high heat for 45 minutes to soften the yam. Let the cooked yam cake cool down and then garnish it with fried shallots, dried prawns and springs onion.
Cut the yam cake into diamond shaped pieces and serve with chili sauce.
I am a real fan of yam cake and love to eat this wonderful kuih for breakfast. I like yam cake that have solid texture rather than soft and sticky ones. I found the ones that are sold around KL are too soft and have very little yam in it. So, I experimented with the recipe and cooked up a yam cake to suit my taste.
Ingredients
Yam, 1 small size, remove skins and cut into 1X1X1 cm cubes
Equal portion of Rice Flour and Wheat Flour (1 bowl each)
Salt to taste
Water
Garnish
Shallots, 5 pcs, cut into small strips and fry in oil until golden brown and crispy
Spring onions, 2 stalks, cut into small pieces
Dried prawns, 3 table spoons, fried and blend into small pieces
Put the equal portion of rice flour and wheat flour in a mixing bowl. Add water into the flour mix slowly and stir until they are well mixed. The amount of water you add will determine the hardness and softness of the yam cake texture. I like yam cake with a slightly hard texture, so I normally make the paste as thick as possible. Add salt to taste. Mix well and add in the yam. Pour the mixture into a shallow metal baking tray and steam in high heat for 45 minutes to soften the yam. Let the cooked yam cake cool down and then garnish it with fried shallots, dried prawns and springs onion.
Cut the yam cake into diamond shaped pieces and serve with chili sauce.
16 comments:
Ah...or koi! Must try to make one of these days. My MIL used to make the best ones but now old already and the last time she made, it was quite a disaster. Dunno why she never taught the daughter (or the daughter never learned from her)! Tsk! Tsk! Hahahahaha!!!!
wow... i did it before in japan .... i tried to smash the yam and mix with the powder... the texture was not that hard as we wanted it to be...but tasted well!!!! anyway it was the first time after all... i miss cooking!!! havent cooked since i am back from japan >.<
That looks so good. It does not even look like a yam.
you..have.. to do this to me..
i will kidnap you one day.
kakakaka
Pete, I find it difficult to get really tasty yam cake. The best so far for me is the ones served at Oriental Cravings. Most of them taste very floury.
my mom made a gd yam cake, i wanna try ur recipe in London :p
ooooo absolutely love this... wow u even know how to make it! that's amazing..
STP : Sometimes, mom's touch in cooking is hard to copy leh! Somehow mom's cooking always taste better! LOL
Fufu : Actually if you want the yam to be soft, just steam it first before adding the flour into it. Use more flour and less water, then the texture will be hard.
Moonaroo : The yam cubes inside the cake is not visible in the photo but it is quite clearly seen in the cake itself in real life.
Misti : Don't have to kidnap me larrr, When I go to Singapore, I can drop by your house to cook you a nice meal. LOL
Mei Teng : Ya, agree, many vendors add too much flour and use too little yam.....so taste won't be so good. Oriental Cravings, will check it out!
Kikey : Can share your mom's recipe?
Drumsticks : Hah hah, my recipe 'simply hentam' one! Just 'agak agak', no proper measurement leh! LOL
That's the traditional style. My mum and the sisters all cooked like that - agak-agak...and sometimes, they would tell you the recipe based on their time e.g. spring onion 10 cents.... LOL!!!
STP : Ha ha ha, spring onion 10 cents.....next time I will try that in my recipe post......LOL!
Oh woww... I want this!!! thank u... ;-D
OMG....I lazy wanna make this. Hmm, lucky near my home got sell. LMAO. I also dun like the mushy kind, and I like with extra dried prawns! :-P
Cath : Yam cake is yummy. Thks for dropping by myblog
Cleff : Extra dried prawn, I also like very much!
Baby : This dish very nice leh! Yummy with chili sauce
I've tried making yam cake twice before reading your post. Once it was too lembik. 2nd time also kaput. The yamm all floated to the top of the mixture after cooking. Duno what I've done wrong. Hubby fav is yam cake. Hopefully 3rd time lucky.
I know where I went wrong liao....the batter hv tobput into the wok to fry with the yam till it turn sticky :)...
Lol
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