Yam Cakes in Bowls

Counting down for the Chinese New Year. Are you busy baking cookies for the coming festive? I've finally started with my first cookies on my list today. Somehow I only managed to bake a batch of it, hopefully I'll have more time tomorrow.
Well, here's a recipe I'll like to share. This is another Yam Cake recipe which I found from one of my collection books. Slightly different from the one my mum taught me, and its not bad at all.

The texture is alittle soft compare to my old recipe, but is equally yummy..:) Especially it goes with my favourite chilli sauce.

Ingredients for Batter:
300g yam (taro), shreddered or diced as prefered
250g rice flour
250ml water
700ml hot water
2 tsps five spice powder
salt & pepper to taste

Ingredients for topping:
100g shallots (chopped)
80g dried shrimp (diced)
1 tbsp hoi sin sauce
2 tsps sugar
Spring onions & red chillis for garnish.

Method:
~ Heat up some oil in wok. Stir fry ingredients for fillings (except spring onions & chillies) until fragnant. Se aside.
~ Stir water into rice flour and mix evenly. Pour in hot water then shredded or diced yam. Season with salt and pepper, mix well.
~ Brush small bowls with alittle oil, arrange in a steamer. Pour in batter and steam for for 20 minutes.
~ Remove and sprinkle toppings and leave to cool before unmould.

You may find this is more simple compare with my previous recipe, and it cooked faster using the small bowls. Oh yes, you may also ask why there is hot and cold water used here...;p Pouring cold water and boiling water into flour helps make the cake soft and chewy.

And remember that the cake cannot be serve once its done. It was too soft and cannot be unmould properly. Frying the left overs the next day was another way of eating the yam cake...yum yum!!

Got to go...hope you'll like this recipe..:) Cheers!!