The Best snack During Chinese New Year. Hakkas often made this steamed yam cake for Chinese New Years to bring wealth in business.malaysia-vegan-sambal-belacan Steamed Vegan Yam Cake Recipe: 30 minutes Prep Time 60 minutes Cook Time Ingredients: 350 gm Rice Flour – prefer Chinese Lily Flower brand rice flour 1 tbsp Tapioca Flour 1200 ml Water 300 gm Yam (Taro) – peeled and cube, i like to add more yam cube here 4 pieces Dried Mushroom – soaked 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 Powder 1 1/2 tsp Natural Sea Salt Garnishing: 2 stalk Coriander Leaves – diced 2 pieces Fresh Red Chillies – Diced 3 tbsp White Sesame Seeds – Roasted some Cabbage Crisps or (shallot crisps) 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.
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