Yam Cake by Jensie Tan


350gm yam cut into cube
6 pcs dried mushroom, soak and cut into small pics, keep the water for use
Dried prawns, wash and chop coarsely
4 pcs shallot cut slices
3 pcs minced garlic
2 Spring onion, cut small
1tbs sesame seeds
Big red chilli, for garnish
Two tbs Fried shallot

Rice flour 300g add in 600g and stir well
Water 700gm inclusive of the mushroom water
1/4 tsp five spice power
1 tbs salt
1/4 tsp sugar
3 tbs light soy sauce
1/2 tsp pepper
Cooking oil (I use shallot oil)


Take 100gm water from the 700gm water and mix the five seasoning.
Fry the yam until nice fragrant. It need not be throughly cooked. Set aside.
Add in 1 tbs oil and fry follow by garlic and dry prawn until browned.
Slowly add in the rice flour and water together mix using slow fire.
Add in the seasoning slowly and stir until thickened. Add in yam.
Add in the remaining water.
Stir until thickened but not dry.
Switch off the fire and put in the tray to steam for 45 min (big fire)