Yam Cake ~ More Inspirations from Ah Mah

The recent post on Long Bean Rice which was a tribute to my Ah Mah (meaning Grandma), inspired a cousin to start a blog of her own dedicating it to our Ah Mah. The thoughts of having a collection of stories about Ah Mah, just like having a memoir for our family to cherish and share with our generations to come was elating. Although tears would start rolling when memories of our times with her become crystal clear once again as we recall and write, for those who are reading as well, I am pretty sure Ah Mah will be so touched and smiling while watching us from up above :)

This is another of Ah Mah's specialties. It is not uncommon but somehow one misses the taste of home. It is known as Or Ker in our dialect, meaning Yam Cake. Steamed cake made from yam cubes, dried shrimps and rice flour. Ah Mah made them during festivals. As usual during festivals there would be so much food, enough for everyone to feast on and bring home, Ah Mah would always asked Mum to pack extra home because she knew I love them. Today, there's no more Or Ker from Ah Mah. l have learned how to make them to fill that void but how I wished I had taken the time to learn her recipe, how I wish she was still here so that I can make some for her instead. At last this would remain wishful ...but regret I would not because I am pretty sure Ah Mah will be proud to know that I can make my own now!

I adapted the recipe from this one. A simple formula was provided, which I think is the key to a good cake, not too soft nor hard. Furthermore this is her Ah Mah's recipe, I have a feeling Ah Mah made her measurements in this way too.

Formula
Ratio of Water:Rice Flour:Yam (in chinese rice bowl) = 2 : 1 : 1 1/2


Recipe

Cake

• 3 bowls of yam, diced into 1-2cm cubes
• 2 bowl rice flour
• 4 tablespoons wheat/corn starch
  
• 4 bowls water
• 1 bowl dried shrimps
  
• 8 shallots, finely chopped
• 2 teaspoons of five spice powder
• 1 teaspoon salt
• 1 teaspoon white pepper

Topping:

• 3 shallots, deep fried
• 2 stalks spring onions, sliced finely
• 1 red chilli, sliced finely
• 1/2 bowl dried shrimps, fried
  

Method:

1. Heat a pan over medium high heat, and fry the onions and dried shrimps until aromatic.
   
2. Add cubed yam to the pan, fry with onion and dried shrimp mixture until slightly brown.
3. In a separate bowl, mix the rice flour, wheat starch and water, 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 pan and steam over high heat for 45 minutes, or until cooked.
7. When cake is slightly cooled, sprinkle with deep fried shallots, chopped spring onions, sliced chillies and fried dried shrimps.
   
8. Serve with some chilli/sweet sauce.
   

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