Savoury yam cake (wo tow ko)

Name: Savoury yam cake (wo tow ko)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: En
Ingredients: Recipe adapted from Malaysian Hawker Favourites Cookbook by Rohani Jelani with minor changes; 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); 3 tbsp crispy fried shallots; 3 tbsp thinly sliced spring onion; sweet chili sauce

Dessert

Very Easy

1 hour

yam, rice flour, tapioca flour, dried prawns, etc.

Preparation

Preparation30 min

Cook time30 min

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.