Steamed Vegan Yam Cake

By PP.Shak Published: April 13, 2011

• Yield: 8''rounf mould Servings
• Prep: 30 mins
• Cook: 60 mins
• Ready In: 1 hr 30 mins

   Chilli sauce:-malaysia-vegan-sambal-belacan [recipe]    

Ingredients

• 350 gm Rice flour Prefer Chinese lily flower brand rice flour
• 1 tbsp Tapiocal flour
• 1200 ml Water
• 300 gm Yam (Taro) peeled and cube,i like to add more yam cube here
• 4 pieces Dried Mushroom soak and diced
• 2 tbsp Dried Salted Radish
• 2 tbsp Cooking oil
• Seasoning :-
• 1 tsp Light soy sauce
• 1 tsp Sesame oil
• 1 1/2 tsp mushroom seasoning
• 1 tsp Pepper
• 1/2 tsp five spice power
• 1 1/2 tsp Natural Sea Salt
• Garnishing :
• 2 stalk coriander leaves diced
• 2 pieces Fresh red chillies diced
• some Cabbage crisps or (shallot crisps)
• 3 tbsp White sesame seeds roasted
• some dried roasted seaweeds

Instructions

1. Peeled and cut the Yam(taro) into cube,clean and diced the mushroom.
   
2. Mix Rice flour and tapioca flour with 1200 ml water, stir well, set aside.
   
3. Heat 2 tbs cooking oil in work.stir fry the salted radish, diced mushroom until fragrant. Add in the yam cube all seasoning.
   
4. Pour in all the rice flour mixture, keep on stirring.
   
5. Till the mixture become thick batter. Remove from the heat.
   
6. Pour the batter into the greased 30 cm steaming tray. Steam batter over high boiling water for 50 mins or till cooked.
   
7. Whilst still hot drizzle sesame oil, sprinkle roasted sesame seeds, coriander leave, chopped chili, seaweeds, and crisps cabbage on top.
   
8. The Yam cake will turn firm up as it cool down, so don't discourage if is still soft.
   
9. Leave it for 3 to 4 hours until it is cool down. Serve with chilli sauce if you prefer hot and spicy sambal belacan or tomato sauce.
   

• Cuisine: Chinese
• Course: Snack
• Skill Level: Level 3 - Moderate