the following is the recipe for making chinese yam cake (also known as orh kueh in hokkien). managed to get this recipe from my sis. the details are purely estimates and you can vary according to your own taste... the following amount would yield about 2 trays of yam cake.
ingredients
yam - about the size of your fist
2 big onions or a handful of shallots
8 – 10 mushrooms
belly meat, or minced lean meat (amount as desired)
2 tbsp of dried prawns
450gm of rice flour
1500 cc of either water or stock (as desired)
preparations
dice the yam into small cubes
coarsely chop the onions/ shallots
soak the mushrooms in water and cut them into strips
keep the water used for soaking for the mixture, adds to the fragrance
for the meat, you may choose to take away the fat or you can also use minced meat, amount as desired
soak the dried prawns and lightly crushed it (as in the mushroom, you can consider using the water used to soak the prawns for the mixture)
mix the rice flour to the stock (proportion is 300gm to 1000 cc)
seasoning
light sauce - to taste
oyster sauce - to taste
pepper
dash of sugar
salt
msg (as desired)
a dash of 5 spice powder
cooking
stir fry meat till fragrant and the oil comes out. scoop aside. stir fry dried prawns till fragrant then add in the diced onions. stir fry onions till fragrant (transparent, glassy look). add in the meat, mushrooms and the yam. mix thoroughly as in cooking yam rice (exactly). once done, flavour with light sauce, oyster sauces, pepper, dash of sugar, salt and msg as desired. sprinkle a tiny dash of 5 spice powder (too much too strong, not nice). stir fry and mix thoroughly and scoop aside. mix the 450gm of rice and 1500 cc of liquid in the wok and warm over not too strong fire. pour in the yam mix into the rice flour solution. taste and flavour further if necessary. stir over medium fire, scrapping the base regularly to prevent the base from getting burnt. the mixture will slowly become paste like. keep stirring and scrapping the base and do until the whole mixture becomes paste like as in cooking banana hoon kuey (will be easier if use an anti stick wok). transfer paste to a flat tin and steam for about 45mins to 60 mins. once done, leave to cool. do not cut until cool as the mixture would still be watery when hot.
once cooled, cut and serve with chilli sauce/ sambal/ or sweet sauce according to liking. garnish with cut chilli, shallots and a dash of onion oil.
enjoy!
ingredients
yam - about the size of your fist
2 big onions or a handful of shallots
8 – 10 mushrooms
belly meat, or minced lean meat (amount as desired)
2 tbsp of dried prawns
450gm of rice flour
1500 cc of either water or stock (as desired)
preparations
dice the yam into small cubes
coarsely chop the onions/ shallots
soak the mushrooms in water and cut them into strips
keep the water used for soaking for the mixture, adds to the fragrance
for the meat, you may choose to take away the fat or you can also use minced meat, amount as desired
soak the dried prawns and lightly crushed it (as in the mushroom, you can consider using the water used to soak the prawns for the mixture)
mix the rice flour to the stock (proportion is 300gm to 1000 cc)
seasoning
light sauce - to taste
oyster sauce - to taste
pepper
dash of sugar
salt
msg (as desired)
a dash of 5 spice powder
cooking
stir fry meat till fragrant and the oil comes out. scoop aside. stir fry dried prawns till fragrant then add in the diced onions. stir fry onions till fragrant (transparent, glassy look). add in the meat, mushrooms and the yam. mix thoroughly as in cooking yam rice (exactly). once done, flavour with light sauce, oyster sauces, pepper, dash of sugar, salt and msg as desired. sprinkle a tiny dash of 5 spice powder (too much too strong, not nice). stir fry and mix thoroughly and scoop aside. mix the 450gm of rice and 1500 cc of liquid in the wok and warm over not too strong fire. pour in the yam mix into the rice flour solution. taste and flavour further if necessary. stir over medium fire, scrapping the base regularly to prevent the base from getting burnt. the mixture will slowly become paste like. keep stirring and scrapping the base and do until the whole mixture becomes paste like as in cooking banana hoon kuey (will be easier if use an anti stick wok). transfer paste to a flat tin and steam for about 45mins to 60 mins. once done, leave to cool. do not cut until cool as the mixture would still be watery when hot.
once cooled, cut and serve with chilli sauce/ sambal/ or sweet sauce according to liking. garnish with cut chilli, shallots and a dash of onion oil.
enjoy!
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