Steamed Yam Cake

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

For 10.

Ingredients :

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

Method :

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.

Yam gnocchi / Hakka abacus seeds

Tiny abacus seeds justifies for a second bowl

No fry Hakka abacus seeds

Abacus seed gnocchi is an iconic Hakka dish which every bonafide Hakka cook knows how to make.   

Had it not been for a friend who missed his mother’s Hakka abacus seed dish, I would never have attempted it. I am glad I did because I was first time successful.

Yam gnocchi or abacus seed is a challenge to make because commercially available ones tend to be overly chewy and devoid of the taste of yam.  There is a delicate balance between tapioca starch and yam. Too little yam will cause the gnocchi to disintegrate in the boiling water and too much of the starch will produce an indigestion inducing chewy mass.

To save the extra gnocchi, freeze them for the next meal. To eat , cook the frozen gnocchi in boiling water until it floats. Like most yummy home cooked food, serve immediately.

It is a challenge to strike a balance between tapioca and yam. Tapioca holds the structure together but too much causes cracks.

Gnocchi :

( 7.12 :1 ratio of yam : tapioca starch ) i.e.

470g yam, steamed + 66 g tapioca starch

pinch of salt flakes

Meat :

1 Tbsp dried shrimps, 2 Tbsp shallots, 250g minced pork, 1 handful of sliced shitake mushrooms, 1 Tbsp oyster sauce

Method :

Cut the yam to strips and steam the yam until it is soft and easy to mash.

While the mashed yam is still hot, sprinkle in the tapioca starch, a handful at a time and knead until it forms a pliable dough.

Yam dough is ready for the next stage when the kneaded yam dough can be pinched without cracking and does not stick to the fingers.

Roll out the dough to ropes and cut off dough to make small balls. Depress the center of the ball.

Set aside to cool and dry out.

Meat filling :

Heat up enough olive oil to fry shallots, shrimps until fragrant.

Add minced pork and mushroom. Fry and season with oyster sauce. Add the shitake soaking liquid if any. Cook well.

Set aside until the gnocchi is ready to be cooked.

Assembly :

Bring a pot of water to a rolling boil. Add 1 Tbsp of salt and 3-5 Tbsp of oil.

Cook the yam gnocchi until it floats. 

Immediately remove the gnocchi with  a slotted spoon.

Drain and transfer the gnocchi to the meat fillings.

If using snap peas or other vegetables, blanch it with the hot water. Drain and toss with the meat.

Garnish with shallots and greens. Serve immediately.