I simply love yam. It is hard to get nice Chinese yam with the purple specks in UK. When there are some, 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 😀
When I first got it into my head to make this, I could not find a recipe on the net. I have to try a few time of trial and error, too much liquid it’s too soft to fry and won’t hold it’s shape. Too little liquid then you get Yam cake so hard that can ‘hit die dog’ I have come to the conclusion I like mine just soft enough to hold it’s shape.
I was wondering why Chinese Loh Bak Go (Turnip cake) can make and fry like this but no one make yam ones. So a new idea is born. Anyway the hubby always complains that the Loh Bak Go at Yam Cha never have enough ‘liew’. This recipe satisfies our love for yam and the ‘liew’
I deviate this recipe from the normal Steamed Yam Cake with toppings – http://www.julieolive.co adjusting this and that until they can be lightly, very lightly pan fried though hubby preferred his fried a lot more! 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 me, 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.
TIP – Cuts easier after cooled in the fridge. Wipe your knife with oil after each slice and make sure you knife is sharp.
TIP – If it’s too sticky dust very lightly with some flour before frying.
TIP – Be generous with your yam, dried shrimps, lap cheong etc. Every slice must have lots as we eat with our eyes first then the gob. 😀
Note – It is important to have a good garlic and shallots oil foundation for a tasty Yam cake.
Double Note – Once you get your consistency the way you like, makes notes so you do not forget it and write out your own tips for yourself aka which tray to use, you like your Yam cake to have height etc…..
Hmmmmmm…….I shall stop ‘advising’ or I sound like an old cow moooooing ……kekekekekeke
Fried Yam Cake
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
- 1½ litres Chicken stock (water) if you do not have ready stock
- 1 tsp Five spice powder
- 1 tbsp Chicken powder
- 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)
- 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..
- TIP on how to flatten it nicely. on the link – http://www.julieolive.co.uk/2018/12/28/steamed-yam-cake-kuih-keladi-%e8%92%b8%e8%8a%8b%e5%a4%b4%e7%b3%95-special/
- Steam for 30 minutes to 40 minutes on medium heat and leave till completely cool before slicing and pan frying.