August 31, 2015

Yam Cake (Wu Tou Gou) ~芋头糕

This is another one of my favourite. I will also share some of my favourite in this post which you can click to link to my favourite dim sum as i can't post in time to meet the link in time :p
This Yam Cake is quite versatile kind of cake or kuih (means cake in Malay). It can be eaten just as it is after it is cook. Just top up with mince preserve radish, mince dried prawn and some chopped spring onion or pan fried it, till its skin is slight brown and crispy or cut it into pieces and stir-fried it with bean sprout, mince dried prawn and egg, then it is stir fried yam cake.
If you ask me which way of eating this is good?? I will tell you, they are all very good :D

Steamed Yam Cake
Stir Fried Yam Cake
So yummy with the dip of chilli sauce!
点上辣椒酱,好好吃呢!
Cook the batter till thicken then transfer into the greased cake tray and steam.
煮好了,防入蒸盘就可以蒸了!

Sreamed Yam Cake with a cup of Chinese tea!
Steamed Yam Cake  ~芋头糕
Recipe adapted from Delightful Snacks and Dim Sum
Make one 7 x 7 inch square cake
(below is 1/2 of the original recipe with changes)

Ingredients:
250g yam, shredded finely
1 1/2 tsp oil, 2 pips garlic chopped
3 tbsp dried prawns, soaked and diced (i did not add)**
1 pair chinese sausage, diced (i did not add)**
120g pork, diced (i did not add)**

Batter (mix and strained)
150g rice flour, 
38g tapioca flour
2 cups water 
1/4 tsp alkaline water

Seasoning:
1 tsp salt
1 pc chicken stock (i used 2 tsp chicken granules)
1/2 tsp pepper
1/4 tsp five spice powder

Garnishing:
2 red chillies, diced (i did not add)
1 sprig of spring onion
2 tbsp fried shallot (i did not add)
1 tbsp preserve radish (i added)
1 tbsp dried prawn (i added)

To Do:
1. Add some oil into the wok, saute the chopped garlic. Add in the shredded yam stir-fry till it is soften. Add in 1 cup of water and a pinch of salt. Cook till it is thicken and the yam is cook and very mushy. (If you are not making the yam cake straight away, you can let the cooked yam cool to room temperature and pack it into a zip bag and store in the freezer. It can be keep for 1-2 months. When you need it just defrost it and add it into the ready batter and steamed.)

2. Mix all batter ingredients together and strain. Add in cooked yam and all the seasonings. Pour into wok, use low fire to cook, stir constantly till the batter has thickened. Pour into a greased steaming tray, use high heat to steam for 55 minutes.

3. Heat up oil, stir-fry chopped garlic, dried prawn, and stir-fry till aromatic. Add diced chinese sausage, pork and continue stir fry till fragrant. Add the cooked yam and all the seasoning.(if you are adding these ingredients**you may follow this step 3 and 4) 

4. Use low fire, slowly pour in the batter, continue to stir till the batter has thickened. Pour into a greased steaming tray, use high heat to steam for 45 minutes to 1 hour.(i steam mine for 50 minutes)

5. When cool, sprinkle chopped chill (if using), spring onion, dried prawn, preserve radish and shallots (if using) on top of the cake.

6. Slice and serve with chilli sauce. Or the slice yam cake can be pan-fry too before serving.

Steamed or Pan-fry yam cake??
Enjoy!
I'm submitting this post to the Best Recipes for Everyone ~ August 2015 
Event Theme : Dim Sum
 organized by Fion of XuanHom's Mom and co-hosted by May of 厨苑食谱


And
also linked to Little Thumbs Up event hosted by
Jess from Bakericious
with her August 2015 theme - Brown Sugar
organised by Zoe from Bake for Happy Kids and myself, my little favourite DIY
Please link your post - here


Little Thumbs Up event for this moth starts on 3rd August until the last day of the month.   
All are welcome to join us.
To join simply cook or bake any recipe with the theme of the month, which is Brown Sugar for  2015 August. Do display this Little Thumbs Up badge and make sure that:
1) Your post must be a current post, preferably within this month
2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids
my little favourite DIY or/and Bakericious. For more details please see this
********

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