Yam Cake | Taro Cake | 芋頭糕
Yam Cake | Taro Cake | 芋頭糕

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, yam cake | taro cake | 芋頭糕. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious. 芋頭糕 is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Yam Cake

To get started with this particular recipe, we have to prepare a few components. You can cook yam cake | taro cake | 芋頭糕 using 16 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Yam Cake | Taro Cake | 芋頭糕:
  1. Make ready 50 g Dried Shrimp,
  2. Get 8 Dried Chinese Black Mushroom,
  3. Get 50 g Dried Scallops,
  4. Make ready 100 ml Canola / Vegetable / Peanut Oil, For Frying About
  5. Prepare 1 Red Onion Finely Sliced Into Rings,
  6. Make ready 500 g Yam / Taro Peeled Finely Diced,
  7. Get Chinese 5 Spice, 1 TSP
  8. Get Pinch Sea Salt,
  9. Make ready Pinch White Pepper,
  10. Prepare 1 TBSP Light Soy Sauce,
  11. Get 3 Cloves Garlic Finely Minced,
  12. Prepare 200 g Rice Flour,
  13. Make ready 1/2 TBSP Sriracha,
  14. Make ready 1 TBSP Kecap Manis,
  15. Prepare 1 Handful Scallions / Green Onions Finely Sliced,
  16. Get 1 Handful Red Chili Deseeded Finely Sliced,

It also acts to smoothen the texture of the yam cake. Yam Cake (Or Kuih) - Steamed cake made from yam pieces, dried prawns and rice flour, and usually served with a chilli dipping sauce. One of my favorite is or kuih, or yam cake made of yam (in the US, yam is referred as taro). I have never attempted making kuih in the US though.

Steps to make Yam Cake | Taro Cake | 芋頭糕:
  1. Divide the water equally into 2 separate bowls. - - Soak dried shrimps and mushrooms in the water for at last 30 mins. - - Prepare a steamer. - - Transfer the dried scallops into a heat proof bowl.
  2. Steam for at least 15 to 20 mins or until the scallops are fork tender. - - Remove from heat and set aside to cool down. - - Remove the dried shrimps and mushrooms from water. - - Do not discard the water as it is needed at a later stage.
  3. Finely chop the dried shrimps and set aside. - - Finely dice the mushrooms and set aside. - - Once the scallops are cooled, tear the scallops into shreds using your hands and set aside. - - In a cast iron skillet over medium heat, add the oil.
  4. To check if the temperature of the oil is ready, place a wooden chopstick into the oil. - - If bubbles start to form, the temperature is ready for frying.* - - Add in the onion rings. - - As soon as the onion rings start to turn golden brown, remove from heat and transfer to a plate lined with kitchen paper and set aside.
  5. Add the yam into the same skillet (with the remaining oil). - - Saute until the yam starts to soften. - - Remove from heat and transfer into a large mixing bowl. - - Season with Chinese 5 spice, salt and pepper.
  6. Still using the same skillet with the remaining oil, add in the dried shrimps, mushrooms and scallops. - - Stir to combine well. - - Add in light soy sauce and garlic. - - Saute until aromatic.
  7. Transfer into the bowl together with the yam. - - Add in half of the fried onions. - - Mix to combine well. - - Add the water stock (from soaking the dried shrimps and mushrooms) into a pot over a medium heat.
  8. Gradually, sieve in the rice flour while whisking to combine. - - Stir to combine well and cook until the batter thickens. - - Add in the yam mixture. - - Stir to combine well.
  9. Lightly grease the cake pan with oil. - - Transfer the mixture into the cake pan. - - Prepare a steamer. - - Steam for at least 45 mins or until a skewer comes out clean.
  10. Remove from heat and allow it to cool down completely before slicing and serving, at least 1 hr. - - Mix sriracha with kecap manis in a small dipping saucer. - - Serve with scallions, red chili, the remaining fried onion and the sriracha dipping sauce.

Like turnip or radish cake, this crisp fried dim sum is made with rice flour, Chinese sausage, dried mushrooms and dried shrimps. Perhaps, it is to blame the diminishing use of moving carts in restaurants, where dim sum ladies pan-fry foods, like pan-fried stuff tofu and this taro cake, in front of. This best-ever yam cake is warmly spiced and topped with a cream cheese glaze. Get the recipe from Food & Wine. Savory steamed yam/taro cake is topped with dried shrimp, green onions, fried shallots and chili is one of popular snacks or kueh in Southeast Asia.

So that’s going to wrap this up with this exceptional food yam cake | taro cake | 芋頭糕 recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!