Pan-fried Yam Cake

Makes two 6" cake pan
Ingredients	Amounts
Yam, diced	300g
Rice flour	500g
Water or Stock	1.8 litres
Minced chicken	200g
Salt, Pepper and 5-spices powder	As desired
Dried shrimps (soaked and chopped finely)	50g
Spring onions (Chopped finely)	2 small stalks
Vegetable Oil	2 .5tbsp + 1 tbsp
Sweet sauce	As desired
Corn flour	Gauge accordingly

1. Heat oil in a frying pan and bring the diced yam, minced chicken and dried shrimps to cook over medium low heat. Scopped the cooked ingredients and set aside.
   
   
2. In a big bowl, pour in the rice flour and add in some salt , pepper and 5-spices powder. Add 1.8 litres of water into the mixture and blend well. Make sure that it does not get lumpy.
   
   
3. In a deep wok, add a little oil (approx. 2 tsp). Pour 1/4 of the flour batter into the wok and bring to cook over low heat. Add the cooked ingredients into the batter.
   
   
4. Pour the remaining flour batter into the wok and cooked till the mixture gets thicken.
   
   
5. Scooped the thicken mixture into cake pan and bring to steam over medium high heat for 30-40 mins. Allow cooling before slicing it up.
   
   
6. Pat the sliced yam cake with corn flour. In another frying pan, heat up 1 tbsp of oil and when ready, bring the sliced yam cake to fry over low heat till golden brown.
   
   
7. Sprinkle some spring onions over the yam cake and drizzle some sweet sauce over.

I made this yam cake for our breakfast on Tuesday. The cooking method is somehow similar to HongKong style Radish cake except that this is a simpler version. The original recipe calls for roast pork but well, having yam cake for breakfast is heavy enough, imagine having a roasted pork yam cake will be far too greasy for us.

As you know, it's been really long since I last hand-made some breakfast for my Prince Charming. The yam cake really makes his day, so its all worth while even though I'm really tired from work :) I'm getting better with my working environment now, so I hope I get to present more food entries here!