Yam is a root vegetable which is also known as taro which make great desserts such as yam cake, bubur cha cha and sweet yam paste. When I'm still a child, I remember my grandma used to make her own bubur cha cha for us. Kids love sweet stuffs. Yummy!
Yam can be make into soup, dishes cooked with pork, desserts drinks and dessert cakes. Here I would like to share with you the yam cake secret recipe.
It's quite filling too, sometimes I just had it as my lunch. Yam is high in carbohydrate which can replaced with rice. One condition to take note is try to avoid eating yam after any operation be it minor or major. Chinese believes that it will make your worn itchy if you eat yam after operation.
270g rice flour
100g wheat starch
3 pieces small garlic
3 tsp oil
1.5 tbsp salt
1 tsp pepper
150g dried prawns (grinded)
1 red chilli (sliced in pieces)
75g fried sliced onions
10 tbsp oil
1 stalk spring onion (small pieces)
1. Mix rice flour, wheat starch and water. Strain and stir well.
2. Divide yam into 2 portions with 200g each. Cut one portion into cubes.
3. Steam one portion of yam until soft. Then smash the softened yam and mix well with the flour batter.
4. Fry sliced onions with oil until turns brown. Remove the fried onions and fry the grinded dried prawns (for garnishing).
5. Fry garlic with oil. Add in yam cubes and seasonings. Pour in flour and smashed yam mixture. Stir continuously under medium heat until batter thickens (in a very short time).
6. Pour thickened batter into a well-greased 10" square tin and flatten the surface.
7. Steam for 30 minutes. After steaming, immediately garnish with fried slices of onion, dried prawns, spring oinons and chillies.
8. Let cake cool completely before serving.
Prepare the ingredients:
Fry the yam cubes together with the smashed yam and get ready to steam it: