Yam and Radish Rice Cake

READY IN: 2hrs 30minsYIELD: 1 3/4 kg

INGREDIENTS

  • 350gyams
  • 450gradishes
  • 300g blended rice flour
  • 60gwheat starch
  • 900mlchicken stock
  • 50gchili sauce
  • 50ghoisin sauce
  • 60gshallots
  • 35gscallions
  • 30gred chili peppers
  • 80g pounded roasted peanuts
  • 30g dried shrimp
  • 15gdried oysters
  • 4 salted egg yolks
  • 2 salted egg whites
  • 25gsugar
  • 12 teaspoonmixed spice, powder
  • 12 teaspoonblack pepper
  • 100mloil
  • NUTRITION INFO

    Serving Size: 1 (324) g

    Servings Per Recipe:8

    Calories: 471.5

    Calories from Fat 188 g 40 %

    Total Fat 20.9 g 32 %

    Saturated Fat 3.5 g 17 %

    Cholesterol 91.3 mg 30 %

    Sodium 495.2 mg 20 %

    Total Carbohydrate59.7 g 19 %

    Dietary Fiber 5.1 g 20 %

    Sugars 9.4 g 37 %

    Protein 11.8 g 23 %

    DIRECTIONS

  • Dice yam into 1.5cm cube.
  • Grate radish into 3mm thick strips.
  • Coarsely chop washed dried shrimps and dried oyster. Press salted egg with a fork.
  • Fry sliced shallots in 100ml oil until brown. Sieve out when done.
  • In a non-stick pan, heat 1 tbsp oil. Sauté dried shrimps and dried oysters. Set aside when done.
  • Sauté yam with a tbsp of oil in low heat for about 10 minutes or until it’s heated through.
  • Add radish and salted egg white and stir well.
  • Cover with lit and cook for 15 minutes or until soften. Stir every 3 minutes.
  • Add sautéed shrimps and oysters, spice powder and pepper powder.
  • Mix flour, starch and sugar in chicken stalk. Pour liquid into pan and give the mixture a good stir.
  • As it begin to thicken, stir in salted egg yolk.
  • Turn off fire as it all sticks together. Transfer to a 5 cm deep tray lined with greased baking paper.
  • Steam with lit on for 40 minutes with high heat. Refill hot water half way if necessary.
  • Sprinkle with fried shallots, chopped scallions, sliced red chilli pepper and pounded roasted peanuts. Serves with shallot oil, chilli sauce and hoisin sauce.
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