Fruity Chinese Cakey - Yam Flavor
First, you
must decide the Loyang you want to use and for Evelyn, she chose a 239 mm Loyang
her mother-in-law inherited from her grandmother-in-law before the Japanese
Occupation. What is special about that Loyang is its manufacturing process.
Today Loyang goes through shearing, rolling, stamping, forming, locking and
welding. Yesteryears Loyang was handmade either in the Blacksmith Street or the
auspicious Bukit China lane.
Coming back
to the homemade yam cake, next you must hunt for is an oval sweet and starch
yam. Evelyn like to this yam-hunting at the Gan Kong Hoe wet-market instead of
picking up from the grocery section of the supermarket.
The rice
flour for use in making the yam cake has got to be finely milled, that acts as
a thickening agent in the forming of the paste during the steaming process. So
for this reason, Little India on Wolferstan
Road [read
history] can only provide her the finely milled rice flour.
Now, you
have 2 main ingredients on hand; one the yam and two the rice flour.
Other ingredients:
30 to 40
onions | peel the skins, sliced thinly evenly.
4 to 5 tbsp
| pounced dried shrimps.
Light Soya
| suit taste.
Cooking Oil
| One bowl of Lam Soon Edible Knife Cooking Oil.
Salt | Add
to taste.
Water | 5
bowls.
Rice Flour
| 600 gm
Yam | 1 biji
Method:
1 Remove
the skin of the yam.
2 Cut the
yam into 15 cm cubes.
3 Peel
onion skins, sliced evenly and thinly.
4 Pour the
rice flour into the Loyang.
5 Add 5
bowls of water gradually onto the flour and stir evenly.
6 Pour Lam
Soon Edible Oil into wok, heat and pour in the sliced onion rings.
7 Scooped
fragrant rings onto plate as toppings and keep some stirring with yam cubes.
8 Pour in
yam cubes till it changes color and texture on moderate heat.
9 Sprinkle
5 table spoons of pounced dried shrimp and stir till aroma become provocative
delicious.
10 Add
light soya and salt to taste. If you like, sprinkle white pepper powder and or wu
xiang fen [5-spices powder]
11 Pour the
half-cooked yam cubes mixtures into the Loyang.
12 Steam
the Loyang for 45 minutes to an hour on moderate heat.
Remember
| Not to open the wok cover in between, to allow fragrance compression.
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