Yam And Radish Rice Cake Recipes

YAM AND RADISH RICE CAKE

Steps:

• Dice yam into 1.5cm cube.
• Grate radish into 3mm thick strips.
• Coarsely chop washed dried shrimps and dried oyster. Press salted egg with a fork.
• Fry sliced shallots in 100ml oil until brown. Sieve out when done.
• In a non-stick pan, heat 1 tbsp oil. Sauté dried shrimps and dried oysters. Set aside when done.
• Sauté yam with a tbsp of oil in low heat for about 10 minutes or until it's heated through.
• Add radish and salted egg white and stir well.
• Cover with lit and cook for 15 minutes or until soften. Stir every 3 minutes.
• Add sautéed shrimps and oysters, spice powder and pepper powder.
• Mix flour, starch and sugar in chicken stalk. Pour liquid into pan and give the mixture a good stir.
• As it begin to thicken, stir in salted egg yolk.
• Turn off fire as it all sticks together. Transfer to a 5 cm deep tray lined with greased baking paper.
• Steam with lit on for 40 minutes with high heat. Refill hot water half way if necessary.
• Sprinkle with fried shallots, chopped scallions, sliced red chilli pepper and pounded roasted peanuts. Serves with shallot oil, chilli sauce and hoisin sauce.

STEAMED YAM CAKE

Steps:

• Grease one 7 inch square tin with cooking oil.
• Set aside Start cooking water in a steamer.
• Meanwhile, prepare Step (3) to (5).
• In a mixing bowl, mix rice flour, tang min flour and 240ml water to batter.
• Set aside.
• Heat 2 tbsp cooking oil in a wok/ pan, fry half of the shallots and half of the dried shrimps (reserve the rest for topping) until fragrant.
• Add yam and 320 ml water and bring mixture to a boil.
• Reduce heat and add batter prepared in (3).
• Season with salt, sugar and pepper.
• Keep stirring.
• When batter thickens (but not'solidifies'), dish out to prepared tin.
• Steam yam cake over rapid boiling water for 1 hour.
• Meanwhile, prepare the savoury topping.
• Heat 2 tbsp oil in a pan.
• Fry the reserved shallots till fragrant.
• Add dried shrimps, mushrooms, radish and chinese sausages and continue to fry.
• Season topping with sugar, light soy sauce, pepper and five spice powder.
• Dish out and set aside.
• When yam cake is cooked, let cool for 30-45 minutes.
• Spread topping on top of yam cake (as shown in picture).
• Garnish with spring onion and chopped chilies.
• Serve.

YAM AND RADISH RICE CAKE

Steps:

• Dice yam into 1.5cm cube.
• Grate radish into 3mm thick strips.
• Coarsely chop washed dried shrimps and dried oyster. Press salted egg with a fork.
• Fry sliced shallots in 100ml oil until brown. Sieve out when done.
• In a non-stick pan, heat 1 tbsp oil. Sauté dried shrimps and dried oysters. Set aside when done.
• Sauté yam with a tbsp of oil in low heat for about 10 minutes or until it's heated through.
• Add radish and salted egg white and stir well.
• Cover with lit and cook for 15 minutes or until soften. Stir every 3 minutes.
• Add sautéed shrimps and oysters, spice powder and pepper powder.
• Mix flour, starch and sugar in chicken stalk. Pour liquid into pan and give the mixture a good stir.
• As it begin to thicken, stir in salted egg yolk.
• Turn off fire as it all sticks together. Transfer to a 5 cm deep tray lined with greased baking paper.
• Steam with lit on for 40 minutes with high heat. Refill hot water half way if necessary.
• Sprinkle with fried shallots, chopped scallions, sliced red chilli pepper and pounded roasted peanuts. Serves with shallot oil, chilli sauce and hoisin sauce.