Recipe of Quick Yam Cake v2

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Any-night-of-the-week Yam Cake v2. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Yam Cake v2, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Yam Cake v2 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Yam Cake v2 is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can have Yam Cake v2 using 22 ingredients and 20 steps. Here is how you can achieve it.

Choose yam that's light for its size. Lighter yam have less water and are more fluffy, powdery and fragrant. Make sure the peel is firm. Soft spots on the skin means the yam is starting to rot. Keep yam in a pile of newspaper uncovered as yam needs plenty of ventilation. Otherwise, it will rot very quickly. Do not keep in refrigerator. 500 grams yam when peeled and trim will yield about 350 grams. The yam must be fried and seasoned when it's hot in order to bring out the flavour of the yam. Add seasonings on the ingredients when stir-frying and not when you are making the batter. If a softer yam cake is preferred, leave the batter thinner when cooking on the stove. If you prefer a harder yam cake, then make the batter a bit thicker. Wheat starch (tang mein flour) helps to make the cake softer in texture. Substitute with an equal amount of cornflour if its not available. The process of stirring the batter into the yam mixture must be done slowly. If it is too dry, add more water. If it is too wet, stir longer to reduce the water. Do not let the yam brown when frying or it will turn leathery. After pouring the yam mixture onto the steaming tray, be sure to press it down with a spatula to push out any air that is trapped so the yam cake will be firm once steamed. The steamed yam cake must be left to cool completely before it can be removed from the steaming tray.

Ingredients and spices that need to be Get to make Yam Cake v2:

1. 500 grams yampeeled and cubed
2. 100 grams dried shrimpssoaked and chopped
3. 100 grams dried shiitake mushroomssoaked and diced
4. 50 grams preserved turniptai tau choy, soaked and chopped
5. 6 cloves garlic minced
6. 6 shallots minced
7. 100 grams meatcubed
8. Yam batter:
9. 500 grams rice floursifted
10. 50 grams all-purpose floursifted
11. 50 grams Tapioca floursifted
12. 50 grams wheat starchtang mein flour, sifted
13. Seasonings:
14. 1 tbsp salt
15. 1 tbsp ground white pepper
16. 1 tbsp chicken stock granules
17. 1 tsp chinese five spice powder
18. Condiments:
19. 2 tbsp Fried shallotssee Crispy Fried Shallots recipe
20. 2 tbsp spring onionchopped
21. 1 tbsp red chillichopped
22. 1 tbsp white sesame seedstoasted

Instructions to make to make Yam Cake v2

1. First peel and cut yam into small cubes, about 1 cm cubes.
2. Soak dried shrimps until softened. Drain and discard water. Then coarsely chop the dried shrimps.
3. Soak dried mushrooms till softened. Drain and squeeze dry. Then coarsely dice the mushrooms.
4. Next, soak preserved turnip to remove its saltiness. Then dice into small pieces.
5. Then finely chop shallots and garlic.
6. Lastly, cut meat into small cubes. And we're ready to make the yam cake.
7. First, heat 2 tablespoons oil over medium high heat. Then fry shallots and garlic until they become aromatic.
8. Add in chopped dried shrimp and fry till fragrant. Next add diced shiitake mushrooms and preserved turnips. Continue to stir-fry until well combined.
9. Next, add in the meat and fry till just cooked.
10. Then, toss in the cubed yam and fry until it's about to brown.
11. Next, sprinkle in the seasonings and stir well to combine.
12. In a separate bowl, mix well rice flour, wheat starch, all-purpose flour, tapioca flour and water. Stir until it forms a smooth and runny batter.
13. Using a strainer, add the batter into the wok slowly.
14. Stir continuously over low heat. As the batter starts to thicken, turn off the heat.
15. Meanwhile grease a steaming tray.
16. Pour in the yam mixture. Press it down with a spatula to smoothen the top.
17. Bring water in the steamer to a boil and place the steaming tray over it.
18. Steam over high heat for 45 minutes, or until cooked. Check for doneness by inserting a skewer into the cake. When cake is cooked, the skewer will come out clean.
19. Remove from steamer and leave to cool.
20. Yam cake can be prepared a day earlier. Keep in the refrigerator and re-steamed when needed. Then only garnish with the condiments when its time to serve. This way, it makes hosting a party having yam cake on your menu easier. The cake can be stored in refrigerator for up to a week. Let cool the yam cake. Then cut into thick slices, pan-fry until both sides turn golden and serve with some chilli sauce.

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So that is going to wrap it up with this exceptional food Step-by-Step Guide to Prepare Any-night-of-the-week Yam Cake v2. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!