The Chinese yam cake is firm, yet not heavy. I like it very much especially so if there are dried prawns or sliced shitake mushrooms in it. Yesterday, I thought of trying out a yam cake recipe but adding something out of the ordinary – I added quick cooking oats!! And instead of oil I used melted Q.B.B ghee and oh my, what an unforgettable taste!! I do hope the hawkers in Singapore will sell this to all those who don’t want to cook. Vegetarians, just omit the dried prawns. For my friends and fans who love cooking, here is the recipe:
Preparation time: 20 minutes
Cooking time: 30 minutes
200 g yam (half-cubed, half shredded)
200 g rice flour
50 g quick cooking oats
700 g hot chicken stock
4 g salt
30 g melted Q.B.B. ghee
Q.B.B. ghee for greasing
30 g Q.B.B ghee
20 g garlics cloves, minced
50 g dried prawns, washed, drained and chopped coarsely
15 g chai poh (salted, preserved radish), rinsed
2 red chillies, seeded and sliced
40 g chopped spring onions
30 g chopped coriander leaves
15 g dry roasted white sesame seeds
1. Put yam, rice flour and oatmeal with chicken stock into a bowl and make a thin batter of smooth consistency. Add salt and melted Q.B.B ghee.
2. Pour mixture into a greased tray or several small moulds and steam mixture for 30 to 45 minutes or till firm.
3. Heat Q.B.B ghee in a wok. Fry garlic, dried prawns and chai poh till golden brown.
4. Spread over steamed yam cake while hot.
5. Garnish with sliced chillies, spring onions, coriander leaves and sesame seeds.