Bismillahirahmanirahim..
Steamed YamCake By KitchenBowl
Serves 10 ( cook all of these in a wok)
500 Grams Yam or Taro, peeled and cubed
100 Grams Dried shrimps, soaked, drained & chopped
100 Grams Dried shiitake mushrooms, soaked & chopped
50 Grams Preserved turnips, soaked & chopped
100 Grams Meat, cubed
6 Garlic, minced
6 Shallots, minced
Making the batter:
500 Grams Rice flour, sifted
50 Grams All-purpose flour, sifted
50 Grams Tapioca flour
50 Grams Wheat starch
Seasonings:
1 Tablespoon Salt
1 Tablespoon Ground white pepper
1 Tablespoon Chicken stock granules
1 Teaspoon Chinese five spice powder
Condiments:
2 Tablespoons Fried shallots
2 Tablespoons Spring onion, chopped
1 Tablespoon Red chillies, slices
1 Tablespoon White sesame seeds, toasted
Mix the cooked ingredients with the batter.
Steam over high heat for 45 minutes, or until cooked.
Check for doneness by inserting a skewer into the cake.
If the cake is cooked, the skewer will come out clean.
Steamed YamCake By KitchenBowl
Serves 10 ( cook all of these in a wok)
500 Grams Yam or Taro, peeled and cubed
100 Grams Dried shrimps, soaked, drained & chopped
100 Grams Dried shiitake mushrooms, soaked & chopped
50 Grams Preserved turnips, soaked & chopped
100 Grams Meat, cubed
6 Garlic, minced
6 Shallots, minced
Making the batter:
500 Grams Rice flour, sifted
50 Grams All-purpose flour, sifted
50 Grams Tapioca flour
50 Grams Wheat starch
Seasonings:
1 Tablespoon Salt
1 Tablespoon Ground white pepper
1 Tablespoon Chicken stock granules
1 Teaspoon Chinese five spice powder
Condiments:
2 Tablespoons Fried shallots
2 Tablespoons Spring onion, chopped
1 Tablespoon Red chillies, slices
1 Tablespoon White sesame seeds, toasted
Mix the cooked ingredients with the batter.
Steam over high heat for 45 minutes, or until cooked.
Check for doneness by inserting a skewer into the cake.
If the cake is cooked, the skewer will come out clean.