Saturday, December 12, 2015

Steamed Yam cake by Angela Seah Thulin

I like to pan fried my yam kueh. The crispiness at the edges, mmm .. along with the sweet soya sauce and chilli .. Its like having dim sum too :)

Recipe adapted from Susan Kwek -

300g yam, diced into 2cm cubes
600g rice flour
200g dried prawns (pounded roughly)
8 pcs dried mushrooms (soaked and diced into cubes)
3 pcs lup cheong (Chinese sausage) (diced into cubes)
10 shallots (slice thinly)
2 litres of water (to be divided into 2)
Salt and pepper to taste


(1). Heat a pan over medium high heat, and fry the onions and dried shrimps until they become aromatic. Add lup cheong and cubed mushrooms and stir fry until fragrant. Add in cubed yam and continue to stir fry for about 3 miniutes. Then add 1 litre of water and mix well and bring it to a boil.

(2). In a separate bowl, mix the rice flour with the balance 1 litre of water and stir until it forms a smooth paste. Make sure there are no lumps in the mixture.

(3). Add the flour mixture into (1) slowly, and stir until everything forms a thick paste.

(4). Add salt, sugar and pepper to taste and mix well.

(5). Pour the mixture into a tray and steam over high heat for 40 minutes, or until cooked.

P.S. We like to cut it into square pieces and pan fry and then serve or you can also sprinkle with deep fried shallots, chopped spring onions, sliced chillies and chopped dried shrimp.

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