Friday, July 8, 2011

Taro Cake (oh kueh)

I know! I've been missing in action...for so long.
It's been getting cold, I've been getting lazy and been putting on some weight as well...(so...not good!!)

Husband been sick, so I made this yesterday...after doing some research's pretty easy actually!

It's Taro/Yam Cake (in hokkien-'oh kueh', my dad's favourite)

Stack up 3 bamboo steamer...

  • 1 1/2 cup rice flour
  • 1/2 cup corn flour/tapioca flour
  • 1 liter cool water
  • 4 tbs vegetable oil
  • 1 cup dried shrimps (hay bee), soaked in hot water
  • 2 Chinese sausage/lap cheong/chicken breast, cut in small cubes (optional)
  • 6 big Shitake mushroom, cut in small pieces
  • 400g yam, cut in small cubes about 1cm
  • 1tsp Chinese 5 spice powder
  • 1tsp fine salt & pepper
  • 1 stalk chopped spring onions (for garnish)
  • lots of fried shallots-from Asian store is fine (for garnish)
  • some fresh chilli, finely chopped (for garnish)

  • Real simple, mix the 2 kinds of flour together with 1 liter of water (yam batter). Set aside.
  • Saute dried shrimp, sausage/chicken if you're using any in oil till slightly fragrant. Add Shitake, fry for another 1-2 mins.
  • Add yam, 5 spice, salt & pepper and yam batter.
  • Cook on medium heat, stirring and scraping the sides of the pan continuously till the mixture is a thick starchy paste.
  • Taste and season further is necessary.
  • Transfer to flat dish ready for steaming in bamboo steamer. 
  • Steam for about 40 minutes.
  • Take out from steamer, garnish over the top and allow to cool to room temperature and serve. 

Yum! we didn't wait for it to cool down tho...hahah

Vegetarian version
Little J brought this for lunch today!

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