Fried Yam Cake

Fried Yam Cake

I simply love yam. It is hard to get nice Chinese yam with the purple specks in UK. when there is I will always buy a couple of kg bag and store in my freezer. There is not much point buying fresh yam in UK as the few times I tried half were rotten or browned in colour. I much rather buy frozen ones. However frozen with purple flecks is hard to find. Different batches and supplier I suppose.

The ones with the purple flecks are most ‘powdery’ When you slice into them, milky liquid flows out. Those are the best yam. YUM 😀

This recipe deviate from the normal Steamed Yam Cake with toppings – http://www.julieolive.co in that they are lightly, very lightly pan fried. I find this is also easier to make and you can actually freeze this for a breakfast another day to go with any other Dim sum dishes you might want to make. As for ms, as per usual after slicing, frying some to eat the day itself and the next day plus giving some to friends I have nothing left to freeze. maybe I will make double the amount next time.

Note : The amount of dried shrimps, Chinese sausage and any other ingredients you wish to add are all optional and depending on you.

Note : Because I used chicken powder and lots of dried shrimps I did not add any salt. it is entirely optional.

p/s Please leave a message if you have any questions. Enjoy.

Fried Yam Cake

Course: Side Dish
Cuisine: Asian

Ingredients

For the Yam

  • 1 kg Yam (cubed)
  • 1 tbsp Five spice powder
  • 1 tbsp Chicken Powder
  • 3 cups Chicken Stock

For the Batter

  • 400 g Rice flour
  • 180 g Tapioca flour
  • 20 g Wheat flour
  • litres Chicken stock (water) if you do not have ready stock
  • 1 tsp Five spice powder
  • 1 tbsp Chicken powder

Fried Ingredients

  • 2 tbsp Peanut oil
  • ½ cup Garlic minced
  • 100 g Dried shrimps (washed, dried and chopped)
  • 3 stick Chinese sausages (cubed small)
  • 1 tbsp Chicken powder
  • 1 tsp Pepper
  • 1 pinch Sugar
  • Mushroom (Optional) I do not use as I do not like
  • Dried Scallops (optional)
  • Chinese bacon (Optional)

Instructions

  • Firstly heat the oil and fry all the (to fried ingredients) together till fragrant. Set aside.
  • Using the same wok fry the cubed yam and fry with shallots oil. when the edges of the yam browned add in your 3 cups of chicken stock and covered the wok to let the yam soften a bit. The yam should be soft but holds it shape.
  • Add the rest of the fried ingredients.
  • I used 400g of rice flour and 200g of tapioca flour mix with 1½ litres (+1 cup more if you wish softer kueh) of light chicken stock. Add pinch of 5 spice. ( You can substitute 20g of tapioca flours for wheat starch if you want a more springy texture. (if you prefer a softer consistency you can add a bit more stock)
  • Add the batter mixture to the fried yam and turn heat off when they start to thickens. Place into pan oiled with shallots oil and steam for an hour on medium heat..
  • Steam for 30 minutes to 40 minutes on medium heat and leave till completely cool before slicing and pan frying.

Notes

TIP – When you are frying the cubed yam, taste and taste. Make sure it’s soft enough. Add more chicken stock or water to get a soft but not mesh consistency. 
TIP – Cut the ‘frying’ ingredients small but not mince. This will mean you can slice your yam cake neatly after steaming. 
TIP – Steam on medium high heat for 30 minutes to 40 minutes. The colour will change darker. 
Enjoy
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