Ingredientes para Steamed Yam Cake
- 1 cup rice flour
- Wheat Starch
- Yams
- Dried Shrimp
- 1 cup chopped shallots
- 480ml water (240ml for batter, 320ml for yam)
- 2 tbsp cooking oil
- 1 tsp salt
- 2 tbsp sugar (1 tbsp for cake, 1 tbsp for topping)
- ¾ tsp black pepper (½ tsp for cake, ¼ tsp for topping)
- Dried Chinese Mushrooms
- Preserved Radish
- Chinese Sausage
- Soy Sauce
- ½ tsp five-spice powder
- 2 tbsp chopped spring onion
- Red Chilies
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Steamed Yam Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Steamed Yam Cake
- Grease a 7-inch square baking tin with 1 tbsp cooking oil. Set aside.
- Fill your steamer with water and bring to a rolling boil. Keep the water boiling throughout the steaming process.
- Prepare all ingredients before starting to cook.
- In a large mixing bowl, whisk together 1 cup rice flour, ½ cup tapioca starch (tang min flour), and 240ml water until a smooth batter forms. Set aside.
- Heat 2 tbsp cooking oil in a wok or pan over medium heat. Add ½ cup chopped shallots and ½ cup dried shrimp. Sauté until fragrant (about 2-3 minutes).
- Add 1 lb peeled and cubed yam (about 4 medium), and 320ml water to the wok. Bring to a boil.
- Reduce heat to low, and pour in the prepared batter. Stir continuously.
- Season with 1 tsp salt, 1 tbsp sugar, and ½ tsp black pepper.
- Continue stirring until the batter thickens significantly and pulls away from the sides of the wok (about 5-7 minutes).
- Pour the mixture into the prepared tin, spreading evenly.
- Steam the yam cake over rapid boiling water for 60 minutes.
- While the yam cake is steaming, prepare the savory topping:
- Heat 2 tbsp oil in a separate pan over medium heat.
- Add the remaining ½ cup chopped shallots and sauté until fragrant.
- Add ½ cup dried shrimp, ½ cup sliced dried mushrooms, ½ cup diced daikon radish, and 4-5 slices of Chinese sausage (about ½ cup chopped). Continue to stir-fry until heated through and slightly browned.
- Season the topping with 1 tbsp sugar, 1 tbsp light soy sauce, ¼ tsp black pepper, and ½ tsp five-spice powder. Stir well to combine.
- Set the topping aside.
- Once the steaming time is complete, remove the yam cake from the steamer and let it cool completely for at least 30-45 minutes. This allows it to set.
- Spread the savory topping evenly over the cooled yam cake.
- Garnish with 2 tbsp chopped spring onion and 1-2 finely chopped chili peppers (optional).
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
11g
Fat
3g
Carbs
7g
