Steam Yam Cake

This is the kind of yam kueh that my grandma always make for prayer sessions at home. Is been a long time since I eat this. If I buy from outside, there is too little yam. It only taste like kueh, not yam kueh. I don't like. So I have to make my own version, with lots of yam. Due to my poor estimation, or rather, the ntuc sells yam that is around 600g each, so I end up putting too much yam into my yam kueh. After cutting the skin off, I weighed and it is about 540g.


Ingredients:
500g yam ( cut into cubes)
250g rice flour
40g tapioca starch
2 tsp five spice powder
74g dry shrimps
10 pieces of dry mushrooms
1020ml water
1.5 tsp salt
1 tsp sugar
1 tsp sesame oil
1 tbsp of cooking oil in boiling water
Pepper
Shallot

Steps:

1. Heat up a pan. Add cooking oil, and fry the yam with five spice powder for a few minutes. Scoop out in a bowl and leave aside.
2. Add cooking oil to the pan and add in dry shrimps. Fry until golden brown, and add in the mushrooms. continue low heat and stir. add in fried shallot and stir awhile. Scoop out into another bowl. (I add ready made fried shallot. If you can, it is best to fry your own shallot, so that the oil can be used to fry the shrimps and mushroom, more fragrant)
3. Add 500 ml of water to 250g of rice flour and 40g of tapioca starch. Mix well, so that there is no lump of flour.
4. Add 520 ml to the wok pan. Add 1 tbsp of cooking oil, pepper, salt and sugar.
5. Using very low heat, add the flour mixture at step 3 into the wok pan. Stir well and the mixture will start to thicken.
6. Add in the yam, shrimps and mushrooms into the wok pan and mix well. Off the fire.
7. Transfer the mixture into baking containers and steam for 50 min.

too much yam added. 500g was added. after steaming for 45 min.

 taste best when you pan fried the yam kueh.