Ingredients A (fry till fragrant)
750g yam (diced)6tbsp oil
Ingredients B
80g dry shrimp (stir fry)
50g preserved radish dice (stir fry)
20g tapioca starch
6 1/2 cups water
400g rice flour
25g wheat starch
1 1/2tsp salt
1 1/2tsp pepper
1/2tsp five spices powder
1tbsp sesame oil
1/2tbsp sugar
80g dry shrimp (stir fry)
50g preserved radish dice (stir fry)
20g tapioca starch
6 1/2 cups water
400g rice flour
25g wheat starch
1 1/2tsp salt
1 1/2tsp pepper
1/2tsp five spices powder
1tbsp sesame oil
1/2tbsp sugar
Method
Mix everything and add into Ingredients A.
Mix everything and add into Ingredients A.
Keep stirring till the mixture becomes thick.
Pour into greased mould and steam for 30 - 45 min (depend on the thickness)
Leave to cool on cooling rack for one hour before cut.
Sprinkle topping on top
Topping
100g deep fry shallot
50g dry shrimp (stir fry)
2 stalks spring onion
1 chilli
100g deep fry shallot
50g dry shrimp (stir fry)
2 stalks spring onion
1 chilli
Link back to DHM: https://www.facebook.com/photo.php?fbid=10210289635411865&set=pcb.1830432197217707&type=3
Credit: Long Yen
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/03/complete-recipe-yam-cake.html
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