Home Recipe Bake Yam Cake 芋头糕 (Or Kuih) Recipe

 

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Yam Cake 芋头糕 (Or Kuih) Recipe PDF Print E-mail
Written by Administrator   
Friday, 14 October 2011 11:32
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YamKuih_3I miss my kitchen, I miss my oven, I miss my flour, miss my butter, my mixing bowl, and...and...and... every single little thing in my little kicthen......

I have no time to bake, no time to cook, no time for food hunting for the past few months. The only thing I can do is to surf and read on people's blog. Sometimes, blogging life is quite lonely if you are walking alone. Interaction with readers or other bloggers are the best way to keep us motivated.

Recently, while surfing for recipe from internet, I found a group of "bakers" where they bake and share together. I wanted to join since when I found it, but again, due to no time to bake, I have no post to share.

For the month of October, they are sharing recipe of "Traditional Kuih", I will join them in October with my Yam Cake (Or Kuih).

This recipe is taken from my mom.

Ingredients:
For the kuih:
½ bowl dried shrimps (lightly chopped)
5 shallots (finely chopped)
1½ bowls yam, diced into 1cm cubes

1 bowl rice flour
2 tablespoons wheat starch (or corn starch)
2 bowls water

½ teaspoon salt
1 teaspoon five spice powder
½ teaspoon white pepper

For the decoration:
deep fried shallots
spring onions
red chillies
dried shrimps (chopped finely and fried) - optional

Method:
1. Heat pan over medium heat, fry shallots and dried shrimps until they become aromatic.
2. Add cubed yam to the pan, fry until it becomes brown in colour.
3. Mix the rice flour, wheat starch and water in a clean bown and stir until it forms a smooth mixture. Ensure there are no lumps in the mixture.
4. Add the flour mixture into the pan slowly, stir until everything forms a thick paste.
5. Add salt, five spice powder and pepper, mix well.
6. Pour the mixture into a heatproof plate and steam over high heat for 45 minutes, or until cooked.

YamKuih_2

7. Sprinkle with deep fried shallots, chopped spring onions, sliced chillies and chopped dried shrimp.
8. Cut and serve!

YamKuih

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.


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Comments   

 
#6 gk 2015-03-07 08:19
Thanks for sharing
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#5 Joanne Teh 2013-09-28 09:37
Lovely..Thanks a lot.. I'm going to try this.. :P
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#4 MnY - Yong SH 2013-09-26 22:35
Hi Joanne Teh, you ask a good question. When I do this I use the "proportion" method, which is "1 rice flour : 2 water".
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#3 Joanne Teh 2013-09-25 09:51
Hi.. in ur recipe, bowl reffering to big or small bowl?Thanks.. :-)
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#2 Nasi Lemak Lover 2011-10-18 19:38
I love o kuih too!
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#1 Juju 2011-10-16 08:45
Thanks for sharing the Small small baker blog site.
I dont think i have any recipes to share but I dont mind taking their recipes instead :evil:
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