Mum likes to make kuehs and cakes whenever she is free. Ang ku kuehs, steamed egg cakes, durian kuehs bla bla bla. All because making them yourself is cleaner and with the efforts put in, even if they are not on par with those sold outside, they are still tasty.
Mum commented on her yam cake. She praised it. I felt she had her yam cubes cut in a size a tad too big and as a result, I felt they made the yam cake slightly dry. She added so many ingredients like mushrooms, hay-bee (dried shrimps), minced pork and etc and I questioned if that was a yam cake i'm eating.
Mum said making yam cake was easy.
1 packet of rice flour
2 tbsp of tapioca flour
1 yam (about 400g), cut into small cubes
2 tbsp of cooking oil/shallot oil
1 tbsp of sugar
salt and pepper to taste
Your own preference: minced pork, Chinese mushrooms, dried shrimps. Some like to add Chinese sausage (lap-chiong).
Stir fry the ingredients such as the dried shrimps, Chinese mushrooms, minced pork with shallots. Prepare extra serving of fried shallots for mixing into the yam mixture and for garnish. This is to increase the fragrance. Do not pour away the oil used for frying shallot, it can be added into the mixture in place of the untouched cooking oil.
Steam half of amount of the yam and mashed it. The other half of the yam will be added to the mixture unmashed. Add hot water to the rice flour to get a thick batter (Alternative is to put the mixture over low heat, with continuous stirring). Add the steamed yam into the batter. Mix well. Add the rest of the ingredients- the fried ingredients, yam cubes, fried shallots and seasoning. Steam for about 45 mins to 1 hour. Garnish with chopped chili, fried shallot and spring onions.
If you're a yam cake lover, why not try making it yourself?