Chinese Yam Cake Recipe

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.