This was my all time favourate for breakfast and teatime. I never fail to get one from the Pasar malam or morning market whenever I sees one. But the sad thing is, even in Malaysia, a good Yam cake is still hard to come by.
This version I made didn't call for dark soy sauce, it is whitish in color. The one we normally had back home is brown in color, their taste are similar, with or without dark soy sauce.
350 gms (shred or cubed）Chinese Yam,
2 tsps Dried shrimp (soaked in hot water, washed, and chopped)
80 gm of shallot for fried shallot or (ready made fried shallot 2 tbsps)
2 cup Rice flour
2 tbsp Tapioca flour/Corn starch
1/5 tsp Chinese five spices
1/5 tsp White pepper powder
Salt to taste (Around 1/2 tsp)
1. Peel and slice shallot into thin slices, heat up about 1/2 cup of oil in a cooking pan, fry at medium heat until brown and crisp. Dish out the fried shallot and set aside.
2. Remove skin and cubed yam into 1 cm x 1 cm cubes. Add 3 cups of water to the rice flour with salt, whisk the flour and water together.
3. In the same cooking wok that fried shallot just now, add the chopped dried shrimp, and fry for about 2-3 minutes until crisp,dish out half of the fried dried shrimp and mix it with the shallot we set aside just now.
4. Stir in the yam cubes into wok with Chinese five spice powder, pepper powder, keep cooking for 5-8 minutes or until the yam cubes become a little translucent at the edge.
5. Pour the rice flour mixture into wok, slowly stirring with spatula at medium heat till the mixture turned into a soft dough.
6. Oiled am 8 inches baking pan, and place the dough in the pan, with help of a cling film, and a little vegetable oil, slowly pressed the dough into the pan. Make sure the surface are flattened out evenly.
7. Steam the yam cake for 50 minutes-1 hour, do not take it out once its done, let it cold down before spreading the fried shallot and dried shrimp, serve with some sambal belachan or Hoisin Sauce.
Yummy Yam cake