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Sunday 13 March 2016

Yam Kuih (芋头糕)



材料:

250克芋,切粒
1/2小碗 小葱,切片
1/4小碗 米,洗
 600克水()

糊浆:
300克粘米粉加400克水

 ,糖,麻油,五香粉,胡椒粉

做法:
1.热锅,下4大匙油。把小葱炸至芳香及金黄色即可。
2.出一半炸香的葱和油。另一半留在里。
3.继续热锅里的油炒香芋至金黄色。
4.放入米和芋一起兜抄片刻(2-3)。
5.倒入600克水,以中火煮至
6.味料。
7.慢慢拌入粉。一面倒,一面炒至面糊呈状及不黏底即可熄火。
8.7涂上少 下面铺纸),芋面糊倒入,表面抹平。
9.大火蒸40
取出待冷,切。撒上炸香的小葱,葱花,辣椒和芝麻即可。

Ingredinets:
250g yam, cut into cube size
1/2 small bowl of shallots, sliced
1/4 small bowl of dried shrimps, wash, soaked &chopped)
300g rice flour add with 400g water, mixed well, set aside
600g water

Seasoning:
salt, sugar, sesame oil, 5-spice powder, pepper

Method:
1. Heat wok, put in 4 tbsp oil. Fried shallots til golden brown. Remove half from wok and set aside for garnishing.

2.Fried yam cube with the other half of the shallots oil in wok til golden brown.

3.Add in driend shrimps, fried together with yam for another 2-3 minutes.

4.Add in 600g of water and bring to boil.

5.Add in seasoning then slowly add in the flour mixture.

6. Stir while adding the flour mixture.Keep stirring till mixture becomes thick and not stick to the wok.

7.Pour mixture into 7" square pan (greased line tray bottom with baking paper)

8.Steam on medium high heat for 40 minutes or until well cooked.
Whilst still hot, spread remaining fried shallots on top of the cake surface.

9.Garnished with chopped spring onion and chillies .
When cold, cut the cake and sprinkle with toasted sesame seeds and best served with sambal and sweet sauce.