Yam Cake Preparation

• Cube 1kg of YAM, fry with your shallots oil. Add a tbsp of chicken powder and 5-spice + a pinch of pepper. Fry until you can smell the good YAM smell then add in a cup of chicken stock. Fry a bit and your yam will soak up the stock. Add another cup. You want your yam to be soft but holds it's shapes.
• I used 400g of rice flour and 200g of tapioca flour mix with 1½ litres 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.. Read TIP on how to flatten it nicely.
• When done and still hot quickly pressed on top your crispy fried dried shrimps and shallots. Then add thinly shredded spring onions, mince chillies and other garnishing.
• Wait till completely cool before removing from mould and slicing.