Tuesday, June 23, 2009
YAM CAKE'S YUMMY!
After such a looonnnggg silence I thot it's about time I reactive my own blog ;-p
Tired of trawling the malls over the weekend, I decided to spend some quality time with my girl - since she loves chocolate and messing around the kitchen as much as I do, we got our hands dirty and turned out a batch of chocolate chip muffins.
Since there's still one yam sitting in the fridge which I had bought from the market a few days ago, my maid and I made a pan of yam cake out of it. Doesn't it look good?
It was relatively easy too...and definitely tastes way better than those sold outside where you can hardly taste any yam! My home-made version is chockful of it!
For those of you who want to try making this at home - here's the recipe below. Trust me it's quite easy :-)
2 tbsp dried prawns
2 tsp salt
2 tsp five-spice powder
1 tsp white pepper powder
200g rice flour
5 tbsp tapioca flour
800 ml water
1/2 tsp alkali water
5 tbsp fried shallot
1 tbsp fried dried prawn
3 stalks spring onion (chopped)
2 red chilli (sliced)
1 tbsp choy poh (sweet preserved vegetable)
Sweet & Savoury Bean Sauce
2 tbsp taucheo (salted soya bean paste)
2 tbsp sugar
100 ml water
1/2 tbsp oil
Peel skin from yam and cut into dices. Steam yam dices over boiling heat for 20-30 minutes until soft. Once ready, remove and set aside.
Slice shallot and saute with dried prawns until shallot turns slightly brown. Add in yam dices and stir-fry quickly. Add salt, five-spice and pepper powder. Stir evenly and remove from heat.
Mix rice flour, tapioca flour and water in a pot until mixture is lump-free. Add in alkali water and stir evenly. Cook mixture over low heat, stirring frequently until batter thickens into custard-like consistency.
Add in yam dices into the batter and mix everything thoroughly. Pour into a metal cake pan and even out the surface. Steam yam cake over high heat for 30 minutes until cooked.
Once ready, turn off heat and remove yam cake from steamer to cool. Sprinkle garnishing ingredients on top of yam cake once it has cooled down completely. Cut into diamond-shaped squares to serve.
To make sauce, mix taucheo with sugar and water. Heat a little oil in pan and pour in mixture. Bring to boil. Stir until sugar has dissolved and remove from heat. Serve with yam cake.
Far from the madding crowd. Tucked away behind the Weld on the site of the former St Mary’s school, the E&O Residences is a sere...
Claypot Braised Tilapia with Bittergourd. Dry-fried Hong Kong Yee Mee with Freshwater Prawns. Szechuan Style Salt & Pepper 3 Combo. Tra...
“ Niu Niu ” – whimsical cow-shaped butter chocolate cookies and a most befitting creation – is one of the 9 delectable cookie options av...
Like the Leica camera he uses in his street photography, Alex Porteous is firmly focused on the future as he steers the Four Seasons Hotel K...