The Yam Cake

 Chinese yam cakes come in all sorts of concoction. Some are starchy while the crave is for the 'yammy' ones. If anyone has learnt one of the best concoctions, Allie has done it.

 On several occasions, she has made the yummy yam cake to the glee and delight of my guests. Not surprisingly too, she has been asked to make it to grace other friends' parties. So, today is one of such days.

So, we went to the market to get the right yam.

It's a simple recipe with hands on experimentation until the best is concocted.

 Only she knows how to pick the yam; of a certain round shape and size after which she cut it into cubes.
How big was the yam? It cost RM 8.00.

 Besides the yam, she prepared and cut shallots, dried shrimps, garlic and chinese suasage. The amount is seen in the illustrations above. Make your own good guesses.

 Start the wok and heat up some oil to brown the shallots.

Remove the shallots and keep it aside for garnishing.

 With the fragrant oil, add the chopped garlic.

 Add in the shrimp and the chinese sausage till right.

 Add in the yam cubes and after stirring till yellowish in shade, add some salt and pepper.

 Cover it and let mixture simmer; then add in a little sugar. Allie says not to add in the sugar at the same time as the salt and pepper. It will be different in taste. I wonder ? But follow instructions.

 Next, add some water and cover it again before bringing it to a simmering boil.

 The yam has to be soft and reduced to very small sizes before it is ready for the next step.

Must not be impatient.

Then, we do the Thai brand rice flour a favour; buy it and add to the soft yam mixture.

About 2 cups of flour is needed or better still, till it reached a texture that is shown below.

 Yes, when it is sticky and does not slide from the spoon easily, it means it's the right concoction.

After a good stir, remove it unto a round pan.

 Spread it well on the pan and it's again steaming time.

This time you have to steam it for 30 minutes.

You see, all palatable products need a lot of patience and time.

So to have a mouthful of the end product is a taste of a good wait.

 Meanwhile, the garnishing come in. Stir fry the peanuts till light brown and pound till fine. 

Allie loves the old fashion pound.

 Finally, the 30 minute wait is over. Remove from wok and garnish it.

The spring onion leaves are to be added much later until the yam cake is totally cooled down to prevent the colour of the leaves turning yellow. 

Allie's  yam concoction will make you want more and more.

Try it.

At the courtesy of this Mother's Day celebration.

Happy Mother's Day.