Stir Fry Yam Cake

Left with some yam in the fridge...

Hmm... only one thing came into my mind - steamed yam cake a.k.a. woo tau kou!

It's interesting that the yam I get here in Middle Eastern is not as purple as the ones I get back in Malaysia... some are yellowish in colour.

Firstly, I stir fry some chopped dried prawns and garlic in cooking oil and a bit of sesame oil until fragrant. Then, add the yam (cubed). I also added some white mushroom to the yam mixture (you can also use shitake mushroom). Add salt and pepper to taste. Add some water to the yam mixture and let it simmer for a while.

Meanwhile, mix 1 cup rice flour to 3 cup water (I used organic mushroom stock). Add the rice flour mixture to the yam mixture. Constantly stir the mixture until the mixture thicken. Pour the mixture into a greased tray and steam for 30 to 45 minutes.

Once cooked, serve the steamed yam cake with some garnishings i.e. spring onion, fried shallots and some chillies.

We can also stir fry the leftover steamed yam cake with garlic, salted vegetables, sesame oil, dark soy sauce and chili bean sauce to get stir-fry yam cake a.k.a. 'chai tau kueh'!

Enjoy!