Baked Yam Cake Recipe

Then fry shallots and garlic until aromatic.

Baked yam cake recipe. Push a skewer into the yam cake if it comes out clean it s done. Add in dried shrimps and fry till fragrant. Using the back of a spoon press the yam firmly in a strainer to remove the excess. Fill between layers with coconut preserves then ice top and sides with butter icing.

Mix evenly and set aside. Take out about teaspoon oil to grease the cake pan later. Let yam cake rest for at least 1 hour before serving. Next add shiitake mushrooms and preserved turnips.

Oil a deep tray tin and transfer batter mixture to it. Add meat and fry till just cooked. For toppings add the rest of the fried shallots 50g fried peanuts 30g chopped spring onions and 15g chopped chilies. Remove yam cubes strain and leave oil in wok.

Bake in the preheated oven for 30 to 35 minutes or until the centre of cake bounces back when lightly tapped. Heat a pan over medium high heat and fry the onions and dried shrimps until they become aromatic. Add in yam cubes. Transfer the fried yam cubes in a bowl and add in salt and five spice powder.

Add yam mixture and mix well. Place the yam shreds in a pot with 500ml of water and cook till the yam turns soft. Then add yam cubes and fry over medium fire until soft and fragrant for about three minutes. Drain away the water from the yam.

Cut the yam into chunks and shred the yam into fine shreds i used a food processor to do it. When cool run a knife around the edges to loosen cake from tins. First heat 2 tablespoons oil over medium high heat. This should take about 3 5 minutes.

In a separate bowl mix the rice flour wheat.