Over the past few years after I first posted my yam kueh on Munch Ministry and subsequently on Culinary Kitchenette, I have been getting requests for the recipe. I love this recipe a whole lot too and so am glad to be able to share it with friends.
However, the whole process is laborious with all the cutting and chopping that I actually took 3 hours just for the cutting when I did the full recipe! My hands were sore and so were my legs (should have gotten myself a chair and sit down). Hence, to do this yam cake, it takes a longer time than doing kueh lapis (><) However, my parents, my late grandma, my in laws and many of my friends and ex-colleagues love this, so at times, I would still do this kueh for them (^^) For these past two years, shy to say that I have made it only during Chinese New Year.
On Thursday night, a buddy was mentioning about her wanting to try to make this kueh, and immediately I offered to share with her the recipe. Chris really tried it out and she happily and proudly told us how much her hubby and her loved the cake! I was so delighted to hear that! Below are photos of her kueh. It looks fabulous, doesn’t it! Chris and other friends then suggested to me to upload the recipe here, so that it can shared with more people. Yes, I should!
Coincidentally, Diana dear (from The Domestic Goddess Wannabe) posted this yam cake today. I was so happy to see her post! Diana’s blog is wonderful and I am sure that she must have done up a clear and awesome write-up of the recipe. What I did before was just to pass the recipe to someone and it was with no pictures of the process, and she further shared the recipe with Di. And of course, Di worked magic on the same recipe and did such a beautiful write-up! Di has really done me a big, big favour!
Di has really done me a big, big favour! Please click on her blog for the recipe (^^)
Just for record purpose, below is the plain write-up I have when I shared the recipe around. This recipe yields a gigantic quantity! I can make two large kuehs from this original recipe, so you might want to halve the recipe?
Steamed Yam Cake
600g rice flour
100g corn flour
100g potato starch
10 shallots (sliced) – for garnish
2 stalks spring onion (chopped) – for garnish
8 garlic (chopped)
600g yam – get those Thailand round type.
10 black mushrooms
120g dried shrimps
4 Chinese sausages
1 tbsp salt
2 tbsp sugar
1 tbsp pepper powder
1/2 tsp 5-spice powder
1 tbsp sesame oil
1. In a big pot, mix rice flour, corn flour n potato starch together and add in 5 bowls of water (1 bowl = 300ml). Add in seasoning 1 and put aside for later use.
2. Cut yam into cubes (I prefer smaller cubes). Also cut mushrooms and sausages into cubes.
3. Heat wok with oil, fragrant the yam, shallots (add in a bit of salt) separately. Put aside. Fragrant the dried shrimps and sausages together. Remove and drain well.
4. Heat wok with some oil, fragrant the garlic and add in mushrooms, yam, shrimps and sausages and fry together. Add in seasoning 2 and 5 bowls of water till boil.
5. Pour in the flour mixture till thickened. Pour into a greased big tray (I use 2 trays). Cover the top of the trays with cling wrap (use those good quality one safe for cooking or microwaving). Steam for an hour till well cooked (use big fire).
6. Garnish with the browned shallots and spring onions. You may add in sliced or chopped chilli as desired. I like to pan-fry the sliced yam cake till a bit crispy and eat with some sweet sauce.
Many friends have tried this recipe and everyone is loving it. It would be my joy and honor if you can give it a try, especially for this coming Chinese New Year, and share the “kueh of your labour” among your family and friends (^^)