Steamed Water Chestnut Yam Cake

Whenever I see yam in wet market, I can't resist not buying eventhough when I have tight lecturing schedule. I remembered having some dried shrimps at home (from Kuala Kurau), hence I chose 3 pieces of medium yam, for Steamed Yam Cake. At the same store, I picked some water chestnut to add different texture to the cake. Am going to make extra this round. At home, we take yam cake as a meal, both the old and young enjoy it so much!
Ingredients I used:

• 300g - 400g Yam (peeled, diced)


• 50g Dried Shrimp (soaked, blended)


• 10 Water Chestnut (peeled, diced)


• ~40g Shallot (chopped)


• ~20g Garlic (chopped)


• 1/2 cup Cooking Oil

Batter:

• 300g Rice Flour


• 50g Tapioca Flour


• 1Tbsp Wheat Starch


• 1Lit Water

Seasoning:

• 2tsp Salt


• 1Tbsp Sesame Oil


• 1tsp pepper


• 1/2tsp Five Spice Powder

For decoration:

• 80g Fried dried Shrimp (soaked, blended)


• some Fried Shallot Flakes


• some Spring Onion (finely cut)


• some Red Chilli (thinly sliced)

Method I used:

1. Combine batter ingredients, completely mixed well with water and strained.


2. Heat up oil to saute dried shrimps over medium high heat until fragrant.


3. Add shallot and garlic, stir-fry untill aromatic.


4. Add yam, water chestnut and seasoning, stir well.


5. Pour in batter, mix well. Stir over low heat until the mixture is thicker, remove from heat.


6. Transfer mixture into a greased 9 inches baking tin (square or round), level the surface.


7. Steam in a preheated steamer over high heat for 45 minutes. Remove from steamer. Leave to cool in the baking tin.


8. Cut into desire size. Serve hot or warm with topping.

Points to hightlight:

I must sprinkle lots of fried shallot flakes on top of cake. Always make extra, everyone in the family love the fried shallot.

Also, to complement the yam cake, eat with chilli sauce and sweet bean paste.