Yam Cake is one of the dim sum dishes that is commonly ordered in the morning Yum Cha session. It’s also a common dish prepared during this Lunar New Year in Hong Kong. Over in Singapore, this is usually bought from the market and of course you will end up eating more flour than the ingredients. And most of the time, the dish have already went through round of changes to suit the local tastebud. It’s not easy to find the authentic one. I caught this series of preparing Chinese New Year dishes by Suzy Wong through a Hong Kong Cable program and believe that the preparation should be authentic. I was attracted to try the Steamed Yam Cake. I much much prefer this version than the store bought ones, you don’t feel like biting into chunks of flour, I could bite into the cube yam, there are minimum seasonings, the natural flavouring came from the yam, the chinese sausage, dried shrimp, mushroom and scallop.
Yam Cake 芋頭糕
1.2 kg Thai Yam – wash, remove skin and dice
600g Chinese Sausage – dice
1/2 bowl of dried shrimp – washed, soaked and dice (Leave the water aside)
5 pcs of mushroom – washed, soaked and dice (Leave the water aside)
8 pcs dried scallop, washed, soaked and shredded (Leave the water aside)
2 cups of Rice Flour
1 1/4 cups Corn Flour
1/4 cup Wheat Starch Flour
2 cups Water
1 1/2 tsp Five-Spice Powder
Light Soya Sauce
Yield 2 X 8″ round aluminium tin
1. Fry Chinese Sausage, dried shrimp and dried scallop with five-spice powder with a little oil till fragrant. Leave aside
2. Fry Yam with five-spice powder and some oil till fragrant. Add 4 cups of water and 1 cup of water (that was used to soak dried scrimp and dried scallop) and simmer till yam is soft (when you are able to cut thru the yam). Season with soya sauce, salt and pepper (to taste). Switch off fire once it’s ready.
3. Bring 1/8 of the yam out and mashed to paste.
4. Mix Part B together a batter, ensuring there are no lumps.
5. Combine mashed yam, chinese sausage, dried shrimp and dried scallop to cubed yam and mix well.
6. Add flour batter into the yam mixture and stir well.
7. Transfer to 8″ round aluminium tin, level the batter and steam for 45 mins on high heat.
8. Use a chopstick to poke in to check if it’s ready, the chopstick should come out clean.
You could watch the video online here – So Far蘇Good過牛年
1. Water must be boiling before steaming.
2. Wait for it to be completely cool before slicing and serving.
3. I didn’t really follow the ingredients proportion except the flour batter.