Whenever i have some good yam, sure use it to make a good steamed savoury yam cake. This time i made slight changes from the usual
yam cake since CNY is approaching ( 讨个好意头
嘛）, added Chinese sausages or Lap Cheong and mushroom, similar like Hong Kong style of Lo Pa Gao aka radish cake.
The process of making is same like making Or Kueh a.k.a yam cake
see so many ingredients, because it is homemade ^_^
Hong Kong Style of Savoury Steamed Yam Cake港式腊肠芋头糕
*for a 8” round pan
350g yam or taro, small cubed
300g rice flour
30g tapioca flour
15g Tang Mein flour
500ml water
Seasonings
1 ¼ tsp salt or to taste
1tsp sugar
1/2tsp chicken stock powder
1/2tsp white pepper powder
1/4tsp Chinese five spices powder
80g dried shrimps, soaked 5mins and chopped coarsely
80g shallots, slices
100g mushrooms, small cubed
100g (2pcs) Chinese sausages or Lap Cheong, remove the skin and chopped coarsely
Sesame seeds
6tbsp cooking oil
Garnishing -Chopped spring onion, chopped fresh red chilli
1. Mix all seasonings with rice flour, tapioca flour , tang mein flour and water by hand balloon whisk till a watery batter.
2. Heat oil in a wok, sauté shallots till golden brown, add in dried shrimps and stir fry till fragrant.
3. Dish out half of the dried shrimps mixture and keep aside for later garnishing. Add in mushroom and sausages, stir to mix well. Then add in yam cubes and stir fry for a while. Pour in the watery batter and cook mixture for 1-2mins over low heat, stirring all the time, until the mixture turns to a thick paste.
4. Spoon the paste into a prepared greased cake tin. Smooth the top then sprinkle sesame seeds. Place it in the steamer and steam over high heat for 45 minutes.
5. Remove the cake and allow it to cool thoroughly before cutting into slices.
6. Garnish with shrimp/shallot mixture, chopped spring onion and red chilli on top.
7. Serve with chili sauce, Enjoy! If you have leftover, pan fry the cake, it even tasted better.
Recipe by Sonia a.k.a Nasi Lemak Lover