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 | 2 small stalks |
Vegetable Oil | 2 .5tbsp + 1 tbsp |
Sweet sauce | As desired |
Corn flour | Gauge accordingly |
- 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.
- 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.
- 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.
- Pour the remaining flour batter into the wok and cooked till the mixture gets thicken.
- 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.
- 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.
- 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!
5 comments:
ooo.. I havent had panfried version before..it looks really good!
Daphne, you should really try the panfried yam cake and you'll never regret! :P
My mum always make yam cakes during CNY and normally we eat the steamed version when it's pipping hot. She usually panfried the yam cake the next day since they get a little harder so the chemistry between the flour and oil worked that out! ;)
Hope to try this recipe too. Wow, you are great for little snacks which tug at my heartstrings. ;) I prefer savoury to sweet and so far the few that you have made recently are all savoury. :)
Heee.. I have a common habit as my mummy which is we prefer to have savoury breakfast! Funny hor?
I normally go for mee hoon than sweet kueh. LOL! :P
Me too! We love bee hoon for breakfast, my girl n i haha!
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