Oh Kuih (Savoury Yam Cake)

Ingredients:

• 250g yam, diced
• 1 cup water

(B) Mix together and sieved:

• 125g rice flour
• 20g tapioca flour
• 1 1/4 tsp five spice powder
• 1 cup water
• 1/4 tsp alkaline water

Seasoning:

• 1 tbsp chicken stock granules
• Salt to taste
• Dash of pepper
• 1/4 tsp sugar

For garnishing:

• 100g dried prawns, soaked and chopped coarsely
• 4 shallots, sliced
• 2 stalks spring onions, chopped
• 2 sprigs Chinese parsley
• 2 red chillies

Chilli sauce (mix till sugar dissolves):

• 10 red chillies, blend in food processor
• 2 tbsp sugar
• 2 tbsp salt
• 2tbsp tomato ketchup
• 2 tbsp lemon/lime juice (can substitute with vinegar)

Method:

Heat 4 tbsp oil and sauté shallots till crisp. Remove and leave the oil in the wok. Add dried prawns and sauté till fragrant. Remove and set aside 3/4 for garnishing.

Add 2 tbsp oil to the remaining oil in the wok, add yam and stir fry well. Mix in water and bring to a boil. Add in (B) and seasoning and cook till batter is fairly thick. Pour thick batter into a well-greased 25cm round tray.

Steam till kuih is set and cooked through. Leave aside to cool, then garnish and cut into diamond shapes. Serve yam cake with chilli sauce.