|So good even without garnish|
I have made many steam yam cakes but this recipe beats all ! The first batch was a trial run for a cookout and I could not stop snitching it from the moment it was cooked, even in its hot, oozy state.
This is the real McCoy but the secret lies mostly in the stock used, as kitchentigress has pointed out. Use water instead and it will just be, meh.
I deviate a wee bit from the original recipe. Even so, this abridged version is delicious!
With adaptations from KitchTigress
40g dried shrimps + 30g shitake dried mushroom – soaked overnight / microwaved for 5 minutes
300g yam cubes, about peanut size
50g shallots, either stored bought or fried until crispy
salt, 5 spice, pepper, light soya sauce – for seasoning
oil reserved from frying shallots
Rice water gruel -
200g rice flour
240 ml water from soaking dried shrimps and mushrooms
600 ml chicken stock
Soak the dried shrimps and mushrooms overnight. Reserve the water.
Alternatively microwave the dried shrimps and mushrooms in a deep microwavable bowl. Drain and reserve the water.
Chop the shrimps and mushrooms finely. I used very small shrimps and did away with the chopping.
Cut the yam to peanut sized cubes.
If making shallots from scratch, fry in oil until the shallots are crispy. Set aside. Reserve the oil. Otherwise, use ready to eat shallots.
Use the oil and fry the yam cubes until soft but not yet brown on medium heat. Set aside.
Fry the shrimps and mushrooms with seasoning until fragrant, on medium heat.
Combine the shallots, yam, shrimps and mushrooms. Set aside.
Mix the rice flour with the reserved shrimp/mushroom liquid.
Pour the flour mixture to the pot. Add the chicken stock.
Cook the mixture over medium high heat until the mixture thickens enough to coat the back of a spoon.
Turn off the heat and tip in the combined ingredients. Mix well.
Transfer the batter to a medium sized aluminum tray. Steam for 40 minutes.
Cool well before cutting the cake with a pastry cutter.