Yam cake – yu tou gao
Usually served in squares, this popular breakfast food gets a modern twist here as it is served in mini bowls. The defi ning features of this yam cake are its garnishing and sauce, which are always part of the dish.
Makes about 20 small cakes
Yam 1, peeled
Cooking oil for deep-frying and pan-frying
Boiling water 800 ml (27 fl oz)
Rice flour 150 g (51/3 oz)
Wheat starch 35 g (11/4 oz)
Potato starch 35 g (11/4 oz)
Salt 10 g (1/3 oz)
Chicken powder 10 g (1/3 oz)
Sugar 35 g (11/4 oz)
Water 600 ml (19 fl oz)
Pepper a dash
Sesame oil a dash
Cooking oil a dash
Dried shimps 40 g (11/3 oz), chopped
Chinese sausage 40 g (11/3 oz), chopped
Fried shallots 20 g (2/3 oz)
Chopped spring onion (scallion) 20 g (2/3 oz)
Light soy sauce 100 ml (31/3 fl oz)
Dark soy sauce 10 ml (1/3 fl oz)
Chicken powder 12 g (1/3 oz)
Sugar 50 g (12/3 oz)
Water 300 ml (10 fl oz / 11/4 cups)
Dice yam into small cubes. Deep-fry yam cubes until browned and set aside.
Combine batter ingredients in a mixing bowl. Stir in boiling water and mix well. Ladle into individual serving bowls or into one large tray. Steam for 40 minutes over high heat.
Meanwhile, prepare garnishing. Heat oil in a wok. Pan-fry dried shimps and sausage until fragrant. Remove from heat, then mix in fried shallots and spring onion. Set aside.
Mix all ingredients for the sauce.
When yam cake is ready, top with garnishing and spoon sauce over it. Serve immediately.
Food: Yam cake