STEAMED YAM CAKE (ORH KUEH; 芋粿/芋头糕)

STEAMED YAM CAKE (ORH KUEH; 芋粿/芋头糕)

(Recipe for 24 pieces)

40 g dried prawns

rinse and soak in 60 ml water till soft, about 15 minutes;
squeeze dry, reserving the water; chop roughly

30 g Chinese dried mushrooms

rinse and soak in 180 ml water till soft, about 30 minutes;
squeeze dry, reserving the water; slice thinly, then cut 1 cm long

500-600 g yam (aka taro)*

peel and trim to yield about 300 g; rinse; cut corn kernel-sized

100 g shallots

peel, rinse and slice thinly

80 ml vegetable oil
½ tsp salt
¼ tsp five-spice powder
1½ tbsp light soya sauce
½ tsp ground white pepper

200 g rice flour
240 ml water

top up water drained from dried prawns and mushrooms to make 240 ml

600 ml pork or chicken stock, boiling
Garnish
2 tbsp spring onions, roughly chopped
2 tbsp coriander, roughly chopped
½ red chilli, julienned; or 1 tsp toasted white sesame seeds