Steamead Teochew Yam Cake

This recipe caught my attention as the method used is very unique. There was no liquid used in preparing this Steamed Teochew Yam Cake unlike conventional ones. So of course I was game for it. Preparation time was fast as well since there was no need to par-cook the batter compared to those recipes I have attempted previously.

I only did half a recipe to try out, and it was sufficient for our consumption.


Result was good, tasted so yummy yam-my!!

STEAMED TEOCHEW YAM CAKE
Yield: 7" square with 1" height
Source: "Yummy Street Fare" page 76
Ingredients:
1 tbsp oil
1/2 tbsp chopped shallot (2 pips)
1/4 tsp chopped garlic (1 pip)
2 tbsp dried prawns (weight is 20g)

400g yam, shredded coarsely (weight with skin is 450g)
50g rice flour
1/4 tsp pepper
1/4 tsp fine salt

Method:
1/ Heat up oil, saute chopped shallot and garlic till aromatic, then add in dried prawns to stir-fry till well mixed. Dish up and set aside.
2/ Shred yam into a mixing bowl, add in mixture from (1) above followed by the rice flour, pepper and salt.
3/ Mix well, then pour the yam mixture into 6" square tray and press tight to compact it.
4/ Steam at high heat for 20 minutes or until cooked, then remove and leave to cool before cutting into serving-size pieces for consumption.

Notes:
+ Mixture might look dry at step (2), but as it combines, yam will soften and wilt a bit, but this is ok.