Ingredients:
3 bowls yam, diced into 1-2cm cubes
2 bowl rice flour
4 tablespoons wheat starch*
1 bowl mushroom cubed
4 bowls chicken stock/soaking water of mushroom & dried prawns
500 g minced pork
1½ bowl dried shrimps (heh bee) –
10 shallots, finely chopped
2 teaspoon five spice powder
2 tablespoon soy sauce
2 tablespoon oyster sauce
1 teaspoon white pepper
For the topping:
deep fried shallots
spring onions, sliced finely
red chillies, sliced finely
dried shrimps (heh bee), chopped finely and fried (optional – you can just put more heh bee in the actual cake)
Method:
1. Heat a pan over medium high heat, and fry the onions and dried shrimps until they become aromatic. Add mince pork and cubed mushroom. This should take about 3-5 minutes.
2. Add the cubed yam to the pan, and fry it with the onion and dried shrimp mixture until it browns.
3. In a separate bowl, mix the rice flour, wheat starch and stock, and stir until it forms a smooth paste. Take care to ensure there are no lumps in the mixture.
4. Add the flour mixture into the pan slowly, and stir until everything forms a thick paste.
5. Add the salt, pepper and five spice powder, and mix well.
6. Pour the mixture into a heatproof bowl/plate and steam over high heat for 45 minutes, or until cooked.
7. To serve, sprinkle with deep fried shallots, chopped spring onions, sliced chillies and chopped dried shrimp. Some chilli sauce on the side is also highly recommended.
* The wheat starch helps to make the or kuih softer in texture. If you can’t find this, you can substitute it with an equal quantity of corn starch.
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