For a spot of com­fort, turn to the tra­di­tional good­ness of steamed yam cake. DORIS YOUNG shares her recipe.

Simply Her (Singapore) - - Cover Reads -

Steamed yam cake.

Serves 6-8 IN­GRE­DI­ENTS 4 tbsp veg­etable oil 1 tbsp chopped shal­lots 70g dried shrimp, soaked for 15min and chopped 8 large dried mush­rooms, soaked for 15min and sliced 200g yam, diced 2 tbsp light soya sauce 2 tsp salt ½ tbsp pep­per 300g rice our 1 tbsp tapi­oca our 1 litre wa­ter 1 tbsp se­same seeds ½ cup chopped spring onions ½ cup fried shal­lots 1 tbsp chopped red chill­ies

DI­REC­TIONS 1 Heat the oil in a pan and fry the shal­lots un­til fragrant. Add the dried shrimp and fry for 3min un­til fragrant. 2 Add the mush­rooms and fry for 5min. Add the yam, light soya sauce, 1 tsp salt and the pep­per, and fry for 10min. Re­move from heat and set aside. 3 Sift the rice our into a casse­role dish or round cake pan. Mix in the tapi­oca our, 1 tsp salt and the wa­ter. 4 Stir in the yam mix­ture. 5 Steam for 20min. Cool and top with se­same seeds, spring onions, fried shal­lots and chill­ies.






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