This delightful comfort snack is just the thing at the turnover between nines.
Few dim sum dishes hit the spot like a lovely, hot serving of steamed yam cake. This versatile dish can be eaten as a supplement to a meal, or as a snack anytime of the day. What’s more, you can enjoy it as it is, steamed, or slice it up and fry it for that extra crunch.
INGREDIENTS
- 600g rice flour
- 500g yam, sliced into 3mm strips
- 100g dried prawns (hae bee)
- 2750ml water
- 15g salt, or to taste
- 250g shallot oil
METHOD
1. To prepare the shallot oil, heat the oil and fry six to seven sliced shallots for about five minutes. Drain and set aside.
2. Soak the dried prawns in water for about 5 minutes.
3. Lightly oil a metal baking pan (about 30cm x 40cm).
4. Mix the rice flour into the water, and stir until all the flour is dissolved and incorporated without any lumps.
5. Heat the shallot oil into a large wok. Drain the prawns and fry in the hot oil for about 1 – 2 minutes.
6. Add in the sliced yam strips and fry for about 4 – 5 minutes or until light brown.
7. Pour in the rice-water mixture and stir over low-medium heat.
8. Stir the mixture until it thickens into a paste.
9. Transfer the thick paste into the metal pan.
10. Seal with plastic wrap and steam for about two hours.