Savoury yam cake (wo tow ko)

Ingredients

• Recipe adapted from Malaysian Hawker Favourites Cookbook by Rohani Jelani with minor changes

Ingredients:

• 400g yam, peeled and cut into cube
• 4 shallots, diced
• 1 tbsp dried prawns, soaked (used 2 tbsp)
• 1/2 tsp salt
• 1/2 tsp five spice powder (used 1.5 tsp)
• a dash of white pepper
• 100g rice flour
• 3 tbsp tapioca starch or corn starch
• 1 tsp salt
• 550ml water
• 1/4 tsp alkali water (omitted)

Garnishes:

• 3 tbsp crispy fried shallots
• 3 tbsp thinly sliced spring onion
• sweet chili sauce

You may like

Despacito cake - the famous brazilian chocolate and coffee cake

Preparation

• Step:
  1. Steam the yam cubes for 20 mins. Set aside.
  2. Heat the oil in a wok, stir fry the shallots until just browned. Add dried prawns, stir fry for 2 to 3 mins, then add the steamed yam cubes and stir fry for another 2 mins. Add salt, five spice powder and pepper, mix and remove from heat.
  3. Combine rice flour, tapioca flour, salt and water in a pan. Mix until mixture is smooth and free of lumps. Heat the mixture over low heat, stirring continuously with a wooden spoon until it thickens. Remove pan from heat, add yam cubes and mix well.
  4. Transfer the yam cake mixture to a oiled steaming tray. Cover and steam for 25 30 mins. Allow to cool completely before cutting.
  5. Garnish before serving.