Yam Cake / Yam Kueh

This is my favaurite Chinese kueh and home-made is the best because you can be generous for the yam filling and garnishes. I made mine in AMC pan instead of steaming which is quicker to cook.

INGREDIENTS:

250g Rice Flour*

1 tbsp Tapioca/Corn Flour*

3 cups Water*

½ tsp Salt* (* mixed)

4 tbsp Dry shrimps - chopped

1 Big Onion - chopped

4 cloves Garlic - chopped

8 Dry Black Mushroom - soaked & chopped

About 300g Yam - cubed

Garnishes: Fried Onion, chopped Spring Onion/Celery, sliced Chillies, Fried Shrimps

METHOD:

1. Heat up few tbsp oil & fry dry shrimps & big onion until fragrant.

Dish up. Reserve 1/2 for garnish.

2. Fry garlic with remaining oil until fragrant.

Add in mushroom, yam & little water.

Cover & cook until yam is soft.

Off heat, add in flour mixture & mix well.

Pour into a greased tin & steam for 45 minutes.

Sprinkle garnishes & steam for another 15 minutes.

3. Cool slightly before slicing.

Serve with or without chilli sauce.