PENANG YAM CAKE (OR KUIH)
It is not easy to get authentically flavoured Penang Yam Cake in Kuala Lumpur. I tried some at various Pasar Malam (Night Market) but I could not find that taste I was looking for. I think we Penang folk are rather fussy when it comes to Penang food. I used to make this for my late father-in-law as he loved yam. Two years ago, I adapted the recipe from the Nyonya Flavours Cook Book and it was pretty successful, so I have just kept this as my recipe since.
Penang Yam Cake Recipe
INGREDIENTS:
650g yam (taro)
250g rice flour
1 tbsp green pea flour
750ml (3 cups) water
3 tbsp cooking oil
40g (4-5 cloves) garlic, chopped
1 tsp five-spice powder
2 tsp salt, or to taste
1 tsp pepper
Garnishing
3 tbsp cooking oil
100g dried prawns
50g fried shallot crisps
2 red chillies, chopped
2 spring onions, finely cut
METHOD:
- Cut the yam into chunks. Steam until soft (for 10 to 15 mins). Mix in the rice and green pea flour and water to form a smooth, thick batter. Set aside.
- Heat up oil in a clean wok to sauté the garlic until fragrant. Add five-spices powder, salt and pepper.
- Lower heat and add in the yam and flour mixture. Stir until batter is well mixed.
- Pour the batter into a greased 9” square tray. Smooth out the surface.
- Steam mixture for 40 minutes or until firm. Remove from heat.
- Heat up 3 tbsp oil in a wok to sauté the dried prawns until fragrant and crispy. Remove from oil and chop when get cool.
- Top the yam cake with the sautéed dried prawns, fried shallot, chillies and spring onions.
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