I love yam cake! So do my family and countless friends who share an ardent love for this simple, traditional delight.
When Babe KL invited me to be part of her virtual 55th Merdeka Open House themed Uniquely Malaysia, I thought yam cake fits the bill. After all, I haven't seen yam cake sold in any other country except perhaps in Singapore?
I first learned to make it in 2009 after my Mom revealed her yearning for this humble but tasty treat. You can buy yam cake from certain stalls in the local pasar (market) and a handful of restaurants but we found that most of them barely have any yam in it. Don't know about you but I prefer my yam cake with just the right consistency studded with visible yam dices. I also hate it when the topping is bare frills at best with a stingy sprinkling of chopped spring onion, chilli and fried shallot.
So I resorted to make yam cake at home and it turned out to be easier than I thought! For those of you who want to try your hand at making it - here's the recipe which I have adapted slightly from Rohani Jelani's recipe book called Hawker's Favourites.
Last year I made pans of yam cake for sale, to raise funds for a friend's Climb of Hope where all proceeds went to National Cancer Society. Hmmm...perhaps it's time I make some in celebration of our 55 years of Merdeka.
For what's being served for Babe KL's Merdeka Open House, check out:
http://babeinthecitykl.blogspot.com/2012/08/announcing-7th-merdeka-open-house-2012.html
YAM CAKE
800g yam
6 shallots
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
Garnishing
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.
Subscribe to:
Post Comments (Atom)
Featured Post
CLASSIC AMERICAN DINER EXPERIENCE AT KGB
Channelling retro American diner vibes in blue and white, the KGB Diner at Tropicana Gardens serves more than run-of-the-mill burgers. On...
-
If you're like me who has no idea how to renew your Malaysian passport online, let's shake hands and say a prayer for what we are ...
-
Patrons can santai or chill out at Santai Yamch’a Dim Sum Restaurant over a plethora of Halal Dim Sum, Mee Tarik and Rice whenever they s...
3 comments:
yum!! I also like yam cake with a bit of texture of the yam.... will brave and try this out one day... :)
Food Dreams - I'm sure you have tried more complicated recipes. Just keep a close eye on the batter mixture when it's cooking on the stove (use a low fire) and stir thoroughly so that it doesn't burn.
Homemade Yam Cake is the best especially mom's recipe just like my mom's. I think I better learn from her :p but I'm glad your adaptation work deliciously and even made money for charity. Good job there.
Thanks Alice for the submission!
Post a Comment