Savoury Chunky Yam Rice Cake

The Savoury Chunky Yam Rice Cake is a very common breakfast and tea break food found in many Chinese dominated area, where ever it is. You can buy it from a food stall at the roadside, or at the posh Chinese restaurant you dine in at.

Some like to have it as it is fresh from the steamer, but some of us may like to stir-fry it with some egg and spice it up with some chillies. Have your pick.

Ingredients:

  • 1 small-medium yam (about 500-600g)
  • 200g rice flour
  • 80g non-glutinous (gluten-free) wheat flour
  • 2 1/2 cups of water
  • 2 Chinese sausages, cut into 0.5cm cubes
  • 3 tablespoons dried shrimp, rinsed and soaked in half a cup of water
  • 5 Chinese mushrooms, rinsed and soaked in half a cup of water
  • 4 tablespoons vegetable oil
  • 2 tablespoons fried onion
  • 1 teaspoon fried sesame seed
  • A handful of chopped spring onion (green bit)
  • 2-3 sprigs of coriander, roughly chopped
  • 1/2 cup vegetable stock
  • 1/2 teaspoon sea salt

Preparation:

  1. Peel the yam, cut into 1cm cubes and soak in water.
  2. Strain mushrooms and dried shrimps, and cut into small bits (about 0.5cm). Leave it aside. Keep the remaining water used for soaking both ingredients.
  3. Mix rice flour and wheat flour with water, and stir into a smooth paste.
  4. Heat 1 tablespoon of oil in a saucepan, shallow fry mushroom, dried shrimp, and sausage cubes for 2-3 minutes. Strain, remove and keep aside.
  5. In the same saucepan, roughly stir-fry the cubed yam. Add in sea salt, vegetable stock, and the water used for soaking mushrooms and dried shrimps. Reduce heat to medium and bring to a boil with the cover on.
  6. Stir in flour mixture paste and mix well. Add in the fried mushroom, dried shrimp, and sausage cubes, followed by the remaining vegetable oil. Stir constantly till the mixture turns into a thick paste.
  7. Transfer thick paste mixture into a greased baking tray (about 6cm depth), and level the surface with a flat wooden spoon.
  8. Steam it over high heat for about 45-50 minutes. Poke a thin bamboo stick (or do it as you would normally to a sponge cake) through the rice cake. If there is sticky flour paste on the stick, then you can further steam it for another 3-5 minutes.
  9. Sprinkle the fried onion, fried sesame seeds, chopped coriander and spring onion. Cut into desired size and serve with some sprinkle of sesame oil and light soya sauce.

Versatility Note:

  1. If you are a vegetarian, replace the dried shrimp with some Chinese pickled vegetable.
  2. You can keep the remainder in the refrigerator, and stir-fry it for later. You can also add in an egg to spice up the fried yam rice cake.
  3. Some may like to have the yam rice cake with some spicy chilli sauce. So it is really up to you how you want to have it.