Recipe of Any-night-of-the-week Yam Cake | Taro Cake | 芋頭糕

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Quick Yam Cake | Taro Cake | 芋頭糕. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Lettuce wraps. These mike delightfully delicious lunch snacks along with the filling can be prepared beforehand, which leaves only re-heating the filling and wrapping when you are ready to eat. This is a enjoyable lunch to share with your little ones plus it teaches them that lettuce is a whole lot more versatile than people usually give it credit for being. Many individuals choose to choose some teriyaki inspired filling; my children likes taco motivated fillings for our lettuce rolls. You are absolutely free to think of a favorite satisfying of one's individual.

Many things affect the quality of taste from Yam Cake | Taro Cake | 芋頭糕, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Yam Cake | Taro Cake | 芋頭糕 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Yam Cake | Taro Cake | 芋頭糕 using 16 ingredients and 10 steps. Here is how you can achieve that.

As far as I can remember, my aunt's mother, or uncle's mother-in-law, makes the best yam cake (pardon on the family tree complication, LOL!). It is like I'd died and gone to heaven with every bite. The texture is very smooth with a pack full of flavors, unlike those commercial factory made ones. I tried to replicate her yam cake but no where near her standards. Perhaps, I do prefer my yam cake to have more bite which is why I chose to dice the yam finely rather than puree it. I also added a secret ingredient which adds another funky tone to the flavors. Well, it isn't a secret anymore as I am sharing this recipe with you fine. Dried scallops! I am not sure about this claim, but traditionally a Chinese sausage is usually used. I personally do not like the smell nor the taste of a Chinese sausage tho, which led me to choose an alternative (dried scallops) instead. Little did I know, that alternative is the game changer. I do not know the origins of this cake tho. It is largely available in any Chinese dim sum eateries and rumors have it that every single eatery in Hong Kong has each's unique style of making, some are semi-crunchy and some are, like this recipe, steamed for a period of time. Guess you have to find your own preference of yam cake. Without much delay, let's get started with the recipe.

Ingredients and spices that need to be Get to make Yam Cake | Taro Cake | 芋頭糕:

1. 50 g Dried Shrimp,
2. 8 Dried Chinese Black Mushroom,
3. 50 g Dried Scallops,
4. 100 ml Canola / Vegetable / Peanut Oil, For Frying About
5. 1 Red Onion Finely Sliced Into Rings,
6. 500 g Yam / Taro Peeled Finely Diced,
7. Chinese 5 Spice, 1 TSP
8. Pinch Sea Salt,
9. Pinch White Pepper,
10. 1 TBSP Light Soy Sauce,
11. 3 Cloves Garlic Finely Minced,
12. 200 g Rice Flour,
13. 1/2 TBSP Sriracha,
14. 1 TBSP Kecap Manis,
15. 1 Handful Scallions / Green Onions Finely Sliced,
16. 1 Handful Red Chili Deseeded Finely Sliced,

Instructions to make to make Yam Cake | Taro Cake | 芋頭糕

1. Divide the water equally into 2 separate bowls. Soak dried shrimps and mushrooms in the water for at last 30 mins. Prepare a steamer. Transfer the dried scallops into a heat proof bowl.
2. Steam for at least 15 to 20 mins or until the scallops are fork tender. Remove from heat and set aside to cool down. Remove the dried shrimps and mushrooms from water. *Do not discard the water as it is needed at a later stage.*
3. Finely chop the dried shrimps and set aside. Finely dice the mushrooms and set aside. Once the scallops are cooled, tear the scallops into shreds using your hands and set aside. In a cast iron skillet over medium heat, add the oil.
4. To check if the temperature of the oil is ready, place a wooden chopstick into the oil. If bubbles start to form, the temperature is ready for frying.* Add in the onion rings. As soon as the onion rings start to turn golden brown, remove from heat and transfer to a plate lined with kitchen paper and set aside.
5. Add the yam into the same skillet (with the remaining oil). Saute until the yam starts to soften. Remove from heat and transfer into a large mixing bowl. Season with Chinese 5 spice, salt and pepper.
6. Still using the same skillet with the remaining oil, add in the dried shrimps, mushrooms and scallops. Stir to combine well. Add in light soy sauce and garlic. Saute until aromatic.
7. Transfer into the bowl together with the yam. Add in half of the fried onions. Mix to combine well. Add the water stock (from soaking the dried shrimps and mushrooms) into a pot over a medium heat.
8. Gradually, sieve in the rice flour while whisking to combine. Stir to combine well and cook until the batter thickens. Add in the yam mixture. Stir to combine well.
9. Lightly grease the cake pan with oil. Transfer the mixture into the cake pan. Prepare a steamer. Steam for at least 45 mins or until a skewer comes out clean.
10. Remove from heat and allow it to cool down completely before slicing and serving, at least 1 hr. Mix sriracha with kecap manis in a small dipping saucer. Serve with scallions, red chili, the remaining fried onion and the sriracha dipping sauce.

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So that's going to wrap this up with this special food Step-by-Step Guide to Prepare Favorite Yam Cake | Taro Cake | 芋頭糕. Thanks so much for your time. I'm sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!