Steam Yam Cake or Orh Kueh is a traditional and common steam cake found at most hawker centres selling fried beehoon, noodles and porridge. This steam cake is actually rice flour batter steam together with dried prawns, mushrooms and yam. It's really shiok together with a good sambal chilli.
Steam Yam Cake
300 gms yam
250 gms rice flour
1tbsp tapioca flour
750 ml of water ( divided into 2 portions ( 400ml and 350ml )
50 gms dried prawns ( soaked )
20 gms dried mushrooms ( soak and sliced )
1 tsp minced garlic
1 tsp salt
1/2 tsp five spice powder
1 tbsp chicken powder
1 tsp white pepper
1 tsp sugar
Skin the yam and cut into cubes.
Mix rice flour, tapioca flour with 400 ml water.
Mix well into a paste. Leave aside for 30 mins.
Heat up 2tbsp oil in a pan and fry the dried prawns till fragrant.
Add in the mushrooms and yam and stir to combined.
Stir in the seasonings and pour in the remaining 350 ml water.
Let the mixture comes to a boil and pour in the rice flour paste.
Stir till the batter becomes a dough. Scoop mixture into a greased 7 inch tin.
Steam over medium fire for 35 - 40 mins or till cooked.
Used a satay stick to test for doneness.
Garnish with spring onions and fried shallots.
Cool the yam cake to let it harden before cutting.
Serve with sweet sauce and sambal chilli.
Note: I also fried some chwee kueh topping for my yam cake for a change.