Tuesday, January 19, 2016

Hong Kong Style of Savoury Steamed Yam Cake 港式腊肠芋头糕_2016 CNY dish_金猴报春

Whenever i have some good yam, sure use it to make a good steamed savoury yam cake. This time i made slight changes from the usual yam cake since CNY is approaching (  讨个好意头), added Chinese sausages or Lap Cheong and mushroom, similar like Hong Kong style of Lo Pa Gao aka radish cake.




The process of making is same like making Or Kueh a.k.a yam cake








see so many ingredients, because it is homemade ^_^



Hong Kong Style of Savoury Steamed Yam Cake港式腊肠芋头糕
 *for a 8” round pan

350g yam or taro, small cubed

300g rice flour
30g tapioca flour
15g Tang Mein flour
500ml water

Seasonings

1 ¼ tsp salt or to taste
1tsp sugar
1/2tsp chicken stock powder
1/2tsp white pepper powder
1/4tsp Chinese five spices powder

80g dried shrimps, soaked 5mins and chopped coarsely
80g shallots, slices
100g mushrooms, small cubed
100g (2pcs) Chinese sausages or Lap Cheong, remove the skin and chopped coarsely
Sesame seeds
6tbsp cooking oil

Garnishing -Chopped spring onion, chopped fresh red chilli

1. Mix all seasonings with rice flour, tapioca flour , tang mein flour and water by hand balloon whisk till a watery batter.
2. Heat oil in a wok, sauté shallots till golden brown, add in dried shrimps and stir fry till fragrant.
3. Dish out half of the dried shrimps mixture and keep aside for later garnishing. Add in mushroom and sausages, stir to mix well. Then add in yam cubes and stir fry for a while. Pour in the watery batter and cook mixture for 1-2mins over low heat, stirring all the time, until the mixture turns to a thick paste.
4. Spoon the paste into a prepared greased cake tin. Smooth the top then sprinkle sesame seeds. Place it in the steamer and steam over high heat for 45 minutes.
5. Remove the cake and allow it to cool thoroughly before cutting into slices.
6. Garnish with shrimp/shallot mixture, chopped spring onion and red chilli on top.
7. Serve with chili sauce, Enjoy! If you have leftover, pan fry the cake, it even tasted better.


Recipe by Sonia a.k.a Nasi Lemak Lover

9 comments:

Phong Hong said...

Wah, looks good! A lot of bahan-bahan on top :)

My Little Space said...

Such flavourful combination ! Must be great to serve this for afternoon tea during CNY.
Kristy

Rachel Yee said...

Yummy

Mrs Singh said...

Hi Sonia,
I love this savoury and usually buy 2 pieces
for my breakfast at my morning market.
But as you say, I have noticed too that the toppings
have shrunk although price has gone up!
Thanks for sharing, lovely photos too
Mrs Singh

syl said...

Hi what is tang mien flour?

Sonia ~ Nasi Lemak Lover said...

Syl, tang mein flour is all gluten has been removed , usually people use it to make Har Gao, anyway if you can find it , you can just omit it.

constance said...

what is the english name of Tang Mein flour? do you have a picture of the package?
Thanks!

Sonia ~ Nasi Lemak Lover said...

Constance, what I bought is a loose pack, can't see the manufacturing name , maybe you can just google for it

Anonymous said...

Tang Mien flour called 'wheat starch' in Australia Constance :)

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