STEAMED YAM CAKE (ORH KUEH; 芋粿/芋头糕)
(Recipe for 24 pieces)
40 g dried prawns
rinse and soak in 60 ml water till soft, about 15 minutes;
squeeze dry, reserving the water; chop roughly
squeeze dry, reserving the water; chop roughly
30 g Chinese dried mushrooms
rinse and soak in 180 ml water till soft, about 30 minutes;
squeeze dry, reserving the water; slice thinly, then cut 1 cm long
squeeze dry, reserving the water; slice thinly, then cut 1 cm long
500-600 g yam (aka taro)*
peel and trim to yield about 300 g; rinse; cut corn kernel-sized
100 g shallots
peel, rinse and slice thinly
80 ml vegetable oil
½ tsp salt
¼ tsp five-spice powder
1½ tbsp light soya sauce
½ tsp ground white pepper
200 g rice flour
240 ml water
top up water drained from dried prawns and mushrooms to make 240 ml
600 ml pork or chicken stock, boilingGarnish
2 tbsp spring onions, roughly chopped
2 tbsp coriander, roughly chopped
½ red chilli, julienned; or 1 tsp toasted white sesame seeds
