【芋头糕】Steamed Yam Cake/Orh Kuih

芋头糕，萝卜糕和金瓜糕是星马人经常在早餐和茶点吃的糕点。我们喜欢把糕点沾上特制的叁巴辣椒酱或甜酱，再配上一杯浓浓的咖啡乌（就是不加奶只加糖的黑咖啡），实在是简单又风味十足的茶点。

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.

材料：

500 克 芋头 (切丁或擦丝）

50 克 虾米 （泡软切碎）

80 克 红葱切片炸成葱酥 （或买来的葱酥，大约 3 大勺）

2 杯/300 克 粘米粉

3 杯/ 700 克 水

3 大勺 木薯粉/粟米粉

1/5 小勺 五香粉

1/4 小勺 胡椒粉

1 小勺 盐 或适量

Ingredients：
500 g (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/ 300 g Rice flour

3 cup/ 700 g water
2 tbsp Tapioca flour/Corn starch
1/5 tsp Chinese five spices
1/5 tsp White pepper powder
Salt to taste (Around 1 tsp)

1. 先把红葱切薄片，锅里倒入半杯油，加热之后把红葱炸酥，滴干油备用。（沥出来的葱油留下来炒菜或炒面条/米粉，非常香噢！）。

2. 芋头切丁，虾米泡开剁碎，粘米粉和木薯粉加入3 杯的水和盐，五香粉和胡椒粉搅拌好。

3. 在刚刚炸红葱片的锅里（留下2 tbsp左右的油），把虾米爆香，取出一半，和刚刚的葱酥拌匀备用。 

4.把芋头丁倒入锅里和剩下的虾米一起炒，大约5-8分钟，至芋头变得有点透明。 然后把米糊倒入，小火一边煮一遍搅拌，至米糊成团，铲子炒不太动的时候就好了。

5. 把炒好的粉和材料装到抹了油的盆子里，然后在表面抹一点油，用保鲜纸盖着然后慢慢压平。放到蒸锅里，大火蒸50分钟-1个小时。

6. 蒸好的芋头糕不要马上拿出来，稍微冷却后铺上刚刚的红葱酥和虾米。 冷却后切块，和叁巴酱一起吃。

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 and tapioca 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

中文-- 芋头糕