500g yam - peeled and cut into 2 cm cubes
1/2 bowl dried prawns - soaked in water and drained
200g pork belly - cut into small pieces
5 pcs of dried mushrooms - cut into small pieces
300g rice flour
1 tsp five spice powder
3 tbsp shallots - finely chopped
1 tsp pepper
1 tsp salt
2 tbsp soy sauce
Garnishing - up to personal preference
green onions - finely chopped
red chillies - finely chopped
toasted sesame seeds
Heat 3 tbsp of oil in a pan and saute the shallots, pork belly and dried shrimps till fragrant. Set aside for later use.
With the remaining oil, pan fry the cubed yam till fragrant. Add the mushrooms and continue to fry for a while more. Add five spice powder, salt, pepper and soy sauce. Fry for another minute. Add 500ml water and bring to a boil. Mash some of the yam cubes while stirring. Simmer for a few minutes under medium heat. Turn off heat.
In a big bowl, mix the rice flour and 1000ml water till a smooth paste is formed.
Pour the flour mixture and all the cooked ingredients into the pan and with the remaining heat from the ceramic cooktop, cook batter till it is slightly thick. Batter should not stick to your hands. A handful of batter should drop in a few seconds. Add more water if it is too thick or more flour if it is too watery.
Pour the mixture into a large metal pan and steam over high heat for 40 mins or until cooked.
Cut into pieces and garnish with toasted sesame seeds, fried shallots etc.
Serve the yam cake with chilli sauce and sweet soy sauce.