As usual when come the time to take the food photos it is in the evening. Today, I changed my location for photos shooting, the window is not cover by the canopy, see there are lot of different in the brightness. Evening sun is not the real issue. Finally, I learnt a bit more about the camera :) WT should be very happy I used his camera to the fullest...nearly everyday...hehehe.
Gabriel ate the yam cake for the first time and he loves it, he ate the yam cake together with the shallots!! I think when he heard about "cake" he thought this is "the cake", all mummies, you know what I mean...:D
Yam cake batter before the steaming process, the batter should be thick and not watery.
Recipe adapted from Malaysian Hawker Favourites Cookbook by Rohani Jelani with minor changes
400g yam, peeled and cut into cube
4 shallots, diced
1 tbsp dried prawns, soaked (used 2 tbsp)
1/2 tsp salt
1/2 tsp five spice powder (used 1.5 tsp)
a dash of white pepper
100g rice flour
3 tbsp tapioca starch or corn starch
1 tsp salt
1/4 tsp alkali water (omitted)
3 tbsp crispy fried shallots
3 tbsp thinly sliced spring onion
sweet chili sauce
1. Steam the yam cubes for 20 mins. Set aside.
2. Heat the oil in a wok, stir fry the shallots until just browned. Add dried prawns, stir fry for 2 to 3 mins, then add the steamed yam cubes and stir fry for another 2 mins. Add salt, five spice powder and pepper, mix and remove from heat.
3. Combine rice flour, tapioca flour, salt and water in a pan. Mix until mixture is smooth and free of lumps. Heat the mixture over low heat, stirring continuously with a wooden spoon until it thickens. Remove pan from heat, add yam cubes and mix well.
4. Transfer the yam cake mixture to a oiled steaming tray. Cover and steam for 25~30 mins. Allow to cool completely before cutting.
5. Garnish before serving.