Water Chestnut Yam Cake

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马蹄芋头糕Ingredient

• 300gm yam, peeled & diced
• 30gm dried shrimps, softened and finely chopped
• 5 water chestnut, peeled & diced
• 1 tbsp chopped shallot
• 1 tbsp chopped garlic
• 3 tbsp cooking oil
• 1 tsp pepper
• 1 tsp five spice powder
• 2 tsp salt
• 1 tsp sesame oil

Batter (mix well & strained)

• 300gm rice flour
• 50gm tapioca flour
• 1 tbsp wheat starch
• 1000ml water

Garnish

• chopped red chilli
• fried shallot
• chopped spring onion

Method

1. Heat oil in wok, saute dried shrimps until fragrant. Add in shallot & garlic and fry for another 2mins.
2. Add in yam, water chestnut & seasoning and mix evenly. Add in batter and stir well. Cook over low heat until thick, for about 5mins.
3. Transfer mixture into a greased 8" pan, smooth the surface.
4. Steamed over high heat for 45mins until cooked. Remove and leave to cool completely before cutting into pieces. Top with garnish and serve.

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