Never Fail Steamed Taro Cake

I made this quite a few times,  indeed a very good recipe, simple and easy to make, tasted good with lots of shrimps.


 

       Recipe from: Poh's Kitchen
    Ingredients (serves 8):

    1 and 1/2 cups rice flour
    1/2 cup cornflour
    1 litre cool water
    4 tbs vegetable oil
    1 cup ( firm packed) dried shrimps soaked in hot water, squeezed and finely chopped
    2 chinese sausages / lap cheong, finely chopped
    400g yam diced into 1cm cubes
    1 tsp Chinese 5 spice powder
    1 tsp salt ( if flakes, crush)
    1 tsp sugar
    1/3 cup chopped spring onions
    3 tbsp roasted peanuts. crushed
    3 tbsp fried shallots (homemade or bought from Asian grocer)
    1 mild red chili finely chopped

    Note: I used frozen taro that I bought in Asian Grocery, they are usually good.



    Garlic Chili Sauce
    10 long, red chilies, deseeded and roughly chopped
    1/2 a head of garlic
    2 tbsp vinegar
    1/2 tsp salt
    1 tsp sugar
    2 tbsp tomato ketchup
    3 tbsp peanut oil




    Method
    1.  Grease a  22 to 23cm round cake tin ( I used a springform tin).

    2.  Mix rice flour and cornflour with water to make a thin batter.

    3.  Stir fry shrimp and sausage in oil till slightly coloured and fragrant.  Add yam, five spice powder, salt , sugar and yam batter.  Cook on medium heat, stirring and scraping the sides of the pan continuously till the mixture is a thick starchy paste.  Taste and season further if necessary.

    4.  Transfer to the cake tin.  Turn heat up so the water is boiling and steam cake for about 40 to 45 minutes. The cake will look a bit wobbly when first out of the steamer,  it will firm up on cooling.
Sprinkle the spring onions, peanuts, shallots and chili over the top and alllow to cool to room temperature.



    For Garlic Chili sauce:
    1.  Blitz chilies, garlic, vinegar, salt and sugar in a blender. Pour into a pot and bring to boil. Allow to cool. Whisk in peanut oil to emulsify.

    2.  To serve, cut taro cake into diamond (while still in tin) about four centimentres long, carefully lift each piece out and arrange in a circle to form a flower.  Serve with garlic chili sauce at room temperature.  Refregerate and re-steam with the left overs.

stir fry ..

pour in yam batter, continue to cook and stir  until it thickens