Peace be upon you
I love yam cake very much eventhough lot of Malays never taste it before. Since I like to eat Chinese foods, yam cake will always sounds good to me. The taste of dried shrimp really make me enjoy the kuih and it's more delicious when you have it with the delicious sweet sauce.
This is my first trial in making the yam cake and the result.... was awesome! :)
Ingredients
1. 500gm yam, diced into 1-2cm cubes
2. 1 bowl rice flour
3. 2 tablespoons wheat starch
4. 240-250ml water
5. 100gm - 200gm dried shrimps (depend on you, I love to top my cake cake with lot of dried shrimps)
6. 50gm Dried Chinese mushroom (rince and soak in the water - chooped)
7. 5 shallots, finely chopped
8. 1 teaspoon five spice powder
9. ½ teaspoon salt
10. ½ teaspoon white pepper
11. 3-4 tbsp cooking oil
Garnish
1. deep fried shallots
2. spring onions (finely sliced)
3. red chillies (finely sliced)
4. dried shrimps deep fried and chopped
Method
1. Rinse and soak the dried shrimps in water and squeeze dry. Heat oil in a wok and fry the onions and dried shrimps (1/4 from the portion - chopped first) until they become aromatic. Add in the dried mushroom and mix them well. Cook for 5-10 minutes.
2. Add the cubed yam into the wok, and fry it with the dried shrimps mixture until it browns.
3. In a separate bowl, mix the rice flour, wheat starch and water, and stir until it forms a smooth paste. Mix them well to ensure there are no lumps in the mixture.
4. Add the flour mixture into the wok slowly, and stir until everything forms a thick paste.
5. Add the salt, pepper and five spice powder, and mix them well.
6. Pour the mixture into a cake pan and steam over high heat for 45 minutes, or until cooked.
7. To serve, sprinkle with deep fried shallots, chopped spring onions, sliced of chillies and chopped dried shrimp (you have to deep fried the dried shrimps till crispy and chopped).
Note :
The wheat starch helps to make the yam cake softer in texture.
SWEET SAUCE
Ingredients
1. 2 tbsp Taucu (fermented soy beans paste)
2. 300ml water
3. 1/2 cup white sugar
4. 4 tsp corn flour (mix with water for thickeness)
5. 1 tbsp Light Soy Sauce
6. 3 tbsp Dark Soy Sauce
Method
1. Blend well the taucu with water in food processor.
2. Pour the taucu mixture in a sauce pan. Cook till boil and reduce to medium heat. Add in sugar and stir them well.
3. Add in the light soy sauce, dark soy sauce and pour the corn flour mixture. Simmer under the medium heat and stir occasionally until the sauce is thicken. Ready to serve.
Note : You may sprinkle the sesame seeds on top of the sauce.
Try it and am sure you will like it.
Love,
Honey
Ingredients:
2 tbsp Taucheo (fermented soy beans paste / 豆酱)
300ml of water
1/2 cup White Sugar
4 tsp Cornflour + 4 tbsp water (mix well)
1 tbsp Premium Light Soy Sauce
3 tbsp Premium Dark Soy Sauce
Method:
1. Put Taucheo with water in a food proccessor. Blend well.
2. Pour Taucheo paste in a sauce pot. Bring to a boil. Reduce to low fire.
3. Add in sugar, stir and mix well under low fire about 10 mins.
4. Add in cornflour mixture and stir well. Add in dark soy sauce and light soy sauce.
5. Simmer under low fire and stir occasionally until the sauce is thicken.
Note:
• This time I didn't add in the pre-fried dried shrimp and fried shallot into the yam cake, instead I used them for topping.
• You may use either smooth or chunky bean paste. I used smooth version.
• Adjust the amount of corn flour to achieve the desired thickness.
• Adjust the amount of sugar according to your taste. You may substitute white sugar with brown sugar.
• Simmer under low fire, stir occasionally until sauce is thicken.
• The sauce shouldn't be too watery nor too thick. Check the consistancy of the sauce from time to time. - See more at: http://bits-of-taste.blogspot.com/2010/09/sweet-sauce-for-yam-cake.html#sthash.GBQZN3Bp.dpuf
2 tbsp Taucheo (fermented soy beans paste / 豆酱)
300ml of water
1/2 cup White Sugar
4 tsp Cornflour + 4 tbsp water (mix well)
1 tbsp Premium Light Soy Sauce
3 tbsp Premium Dark Soy Sauce
Method:
1. Put Taucheo with water in a food proccessor. Blend well.
2. Pour Taucheo paste in a sauce pot. Bring to a boil. Reduce to low fire.
3. Add in sugar, stir and mix well under low fire about 10 mins.
4. Add in cornflour mixture and stir well. Add in dark soy sauce and light soy sauce.
5. Simmer under low fire and stir occasionally until the sauce is thicken.
Note:
• This time I didn't add in the pre-fried dried shrimp and fried shallot into the yam cake, instead I used them for topping.
• You may use either smooth or chunky bean paste. I used smooth version.
• Adjust the amount of corn flour to achieve the desired thickness.
• Adjust the amount of sugar according to your taste. You may substitute white sugar with brown sugar.
• Simmer under low fire, stir occasionally until sauce is thicken.
• The sauce shouldn't be too watery nor too thick. Check the consistancy of the sauce from time to time. - See more at: http://bits-of-taste.blogspot.com/2010/09/sweet-sauce-for-yam-cake.html#sthash.GBQZN3Bp.dpuf
Ingredients:
2 tbsp Taucheo (fermented soy beans paste / 豆酱)
300ml of water
1/2 cup White Sugar
4 tsp Cornflour + 4 tbsp water (mix well)
1 tbsp Premium Light Soy Sauce
3 tbsp Premium Dark Soy Sauce
Method:
1. Put Taucheo with water in a food proccessor. Blend well.
2. Pour Taucheo paste in a sauce pot. Bring to a boil. Reduce to low fire.
3. Add in sugar, stir and mix well under low fire about 10 mins.
4. Add in cornflour mixture and stir well. Add in dark soy sauce and light soy sauce.
5. Simmer under low fire and stir occasionally until the sauce is thicken.
Note:
• This time I didn't add in the pre-fried dried shrimp and fried shallot into the yam cake, instead I used them for topping.
• You may use either smooth or chunky bean paste. I used smooth version.
• Adjust the amount of corn flour to achieve the desired thickness.
• Adjust the amount of sugar according to your taste. You may substitute white sugar with brown sugar.
• Simmer under low fire, stir occasionally until sauce is thicken.
• The sauce shouldn't be too watery nor too thick. Check the consistancy of the sauce from time to time. - See more at: http://bits-of-taste.blogspot.com/2010/09/sweet-sauce-for-yam-cake.html#sthash.GBQZN3Bp.dpuf
2 tbsp Taucheo (fermented soy beans paste / 豆酱)
300ml of water
1/2 cup White Sugar
4 tsp Cornflour + 4 tbsp water (mix well)
1 tbsp Premium Light Soy Sauce
3 tbsp Premium Dark Soy Sauce
Method:
1. Put Taucheo with water in a food proccessor. Blend well.
2. Pour Taucheo paste in a sauce pot. Bring to a boil. Reduce to low fire.
3. Add in sugar, stir and mix well under low fire about 10 mins.
4. Add in cornflour mixture and stir well. Add in dark soy sauce and light soy sauce.
5. Simmer under low fire and stir occasionally until the sauce is thicken.
Note:
• This time I didn't add in the pre-fried dried shrimp and fried shallot into the yam cake, instead I used them for topping.
• You may use either smooth or chunky bean paste. I used smooth version.
• Adjust the amount of corn flour to achieve the desired thickness.
• Adjust the amount of sugar according to your taste. You may substitute white sugar with brown sugar.
• Simmer under low fire, stir occasionally until sauce is thicken.
• The sauce shouldn't be too watery nor too thick. Check the consistancy of the sauce from time to time. - See more at: http://bits-of-taste.blogspot.com/2010/09/sweet-sauce-for-yam-cake.html#sthash.GBQZN3Bp.dpuf
Ingredients:
2 tbsp Taucheo (fermented soy beans paste / 豆酱)
300ml of water
1/2 cup White Sugar
4 tsp Cornflour + 4 tbsp water (mix well)
1 tbsp Premium Light Soy Sauce
3 tbsp Premium Dark Soy Sauce
Method:
1. Put Taucheo with water in a food proccessor. Blend well.
2. Pour Taucheo paste in a sauce pot. Bring to a boil. Reduce to low fire.
3. Add in sugar, stir and mix well under low fire about 10 mins.
4. Add in cornflour mixture and stir well. Add in dark soy sauce and light soy sauce.
5. Simmer under low fire and stir occasionally until the sauce is thicken.
Note:
• This time I didn't add in the pre-fried dried shrimp and fried shallot into the yam cake, instead I used them for topping.
• You may use either smooth or chunky bean paste. I used smooth version.
• Adjust the amount of corn flour to achieve the desired thickness.
• Adjust the amount of sugar according to your taste. You may substitute white sugar with brown sugar.
• Simmer under low fire, stir occasionally until sauce is thicken.
• The sauce shouldn't be too watery nor too thick. Check the consistancy of the sauce from time to time. - See more at: http://bits-of-taste.blogspot.com/2010/09/sweet-sauce-for-yam-cake.html#sthash.GBQZN3Bp.dpuf
2 tbsp Taucheo (fermented soy beans paste / 豆酱)
300ml of water
1/2 cup White Sugar
4 tsp Cornflour + 4 tbsp water (mix well)
1 tbsp Premium Light Soy Sauce
3 tbsp Premium Dark Soy Sauce
Method:
1. Put Taucheo with water in a food proccessor. Blend well.
2. Pour Taucheo paste in a sauce pot. Bring to a boil. Reduce to low fire.
3. Add in sugar, stir and mix well under low fire about 10 mins.
4. Add in cornflour mixture and stir well. Add in dark soy sauce and light soy sauce.
5. Simmer under low fire and stir occasionally until the sauce is thicken.
Note:
• This time I didn't add in the pre-fried dried shrimp and fried shallot into the yam cake, instead I used them for topping.
• You may use either smooth or chunky bean paste. I used smooth version.
• Adjust the amount of corn flour to achieve the desired thickness.
• Adjust the amount of sugar according to your taste. You may substitute white sugar with brown sugar.
• Simmer under low fire, stir occasionally until sauce is thicken.
• The sauce shouldn't be too watery nor too thick. Check the consistancy of the sauce from time to time. - See more at: http://bits-of-taste.blogspot.com/2010/09/sweet-sauce-for-yam-cake.html#sthash.GBQZN3Bp.dpuf
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