A recipe is like a theme and should be play each time with a variation. And this is neither 'gourmet' nor 'this' or 'that' cooking. It's just simple good 'home cooking'
PRINT-Woo Tau Koh (Yam Cake)
Yam (Taro) and Rice Flour.
Yam Flavouring – Five-spice powder, White pepper, Salt and Sugar.
For topping – Coarsely chopped soaked Dried Shrimps, sliced Red Chili and Scallion.
Salt and Sugar. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
First prepare the Toppings. Fry your own sliced Shallots and dried Shrimps; pre-cooked package stuffs is a definate No No ! Saute sliced Shallots in low heat (with quite a bit of oil), till golden brown and aromatic. Set aside. Then, with the same oil, do the same with the coarsely chopped Dried shrimps, till golden brown and aromatic. Set aside.
Flavoring the Diced Yam. With the same oil (save some if too much, U can use it for ur other cooking; full of flavours), saute the diced Yam with Five-spice powder. Add Salt and Sugar to taste. Saute till aromatic – not cook. Make sure all the Yam cubes are coated with the Five-spice powder. Set aside.
Next prepare the Rice Batter. Mix Rice-flour with water. Ratio 1:2. Eg: ONE part of Rice-flour to TWO part of water. Mix well !!! This is extremely important cause this will determine the texture of the Yam Cake. !!!
Thickening Rice Batter. Traditionally, this is done with constant stirring of the Batter during the steaming process till it’s settle and hold its shape. Just imagine how much more time and effort is involved. But, here’s a lazy way out..ha..ha. Pour the Batter into a Wok. On medium-heat, cook the Batter with constant stirring – add some Salt, it will help curdling a little faster, as well as some flavouring. Cook till it thickened and starts to curdle. At this point, add the sauteed diced Yam and continue to stir till it starts to hold shape.
Steaming, the last step. Transfer the Batter to steaming Pan. Shake it abit to settle the mixture. On High-heat, steam for abt 45-minutes (depending on the heat and steamer) or till Yam soften (simply poke it to test).
When done, let it sit for 20-30 mins, to allow everything to settle and harden before serving. Top with Dried Shrimps, Shallots and sliced Chili/Scallion. Your delicious “Yam Cake” is ready !