Recipe Ingredient
- 250g yam, half of it cubed and the other half shredded
- 400g rice flour
- 100g instant oatmeal
- 1 cup chicken stock
- 3 1/2 cups water
- salt to taste
- 1 tbsp cooking oil
- Topping:
- 2 cloves garlic, sliced
- 125g dried shrimp, washed and drained
- 1 1/2 tbsp chai por (salted, preserved radish)
- Garnishing:
- 2 shallots, sliced and fried
- 2 red chillies, sliced
- 3 stalks spring onions, chopped
- 1 stalk coriander leaves, chopped
Instructions
- Combine yam, rice flour and oatmeal with chicken stock and water to make a thin paste of smooth consistency. Add salt to taste.
- Spread mixture evenly and steam mixture for 30 to 45 minutes in a well-oiled pan till firm.
- Heat oil in a wok. Fry garlic, dried shrimp and chai por till brown. Spread over steamed yam cake while hot.
- Garnish with fried shallots, sliced chillies, spring onions and coriander leaves.
- Cool yam cake and cut into pieces. Serve with chilli sauce or sweet sauce.
