Steamed Yam Cake with Fermented Bean Curd
By Margarita Lee
- 150g Rice flour
- 30g Tapioca flour
- 20g Wheat starch (tang mein)
- 2 pcs Fermented beancurd (nam yee)
- 1 tsp Salt
- 1 tsp Five spice powder
- 1 tsp White pepper
- 1 tsp Sugar
- 800ml Water/Chicken broth
- 300g Yam (diced)
- 80g Dried prawns (softened and chopped coarsely)
- 1 tbsp Chopped garlic
- Cooking oil
- 3 stalks Spring onions (chopped)
- 3 tbsp Fried shallots
- 1 Red chilli (finely sliced)
- Dissolve the fermented bean curd in water and add in the rest of Ingredients A to form a smooth batter. Whisk until it is blended and ensure that there are no clumps of flour left in the mixture. Set aside.
- Heat pan over medium heat, then sauté garlic and dried prawns until aromatic. Remove half of the dried prawns for garnishing.
- Add in diced yam and stir well. Pour in the prepared flour mixture and keep stirring until it forms a thick paste.
- Pour the mixture into a greased heat-proof pan and steam over high heat for 45 minutes or until cooked.
- Cool completely before removing from the pan.
- Garnish with deep-fried shallots, fried dried prawns, spring onions, and sliced chillies before serving.
- Slice and serve with chilli sauce on the side.
The yam cake can be stored in the refrigerator for up to a week. Cool the yam cake before storing. Cut into thick slices, pan-fry until both sides turn golden and serve with chilli sauce.
Check out more of Margarita’s recipes on her FB @ Umummy Food