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.