Steamed Yam Cake

Ingredients:

700g Yam (cleaned and diced)
150g Dried prawns, soaked and pounded
300g Rice Flour
2 tbsp Tapioca Flour
1.2 liter (6 1/2 chinese rice bowl) Water
4 tbsp chopped garlic

Garnish ingredients:
Shallots (sliced & fried till golden brown)
Sesame seed (toasted)
Peanut (toasted & pounded to medium size)
Seasoned dried turnip ("choy po" washed then fried with chopped garlic)
Spring onion (cut into small pcs)
Red chili ( cut into small pcs)

Seasoning:
3 tbsp  Five spice powder
1.5 tbsp  Pepper powder
Salt to taste

Sauce:
Sweet taucu simmer with water
Some chili sauce


Method:

1)  Fried the dried prawns with 3tbsp chopped garlic till fragrant.
2)  Add-in diced yam continue to saute till yam 1/2 cooked.
3)  Add-in five spice powder and pepper powder continue stir-fry for another 1 minute. Dished out and keep a side.
4)  Mixed rice flour, tapioca flour and salt with water.
5)  Cook and stir the mixture in a wok till it start to form a sticky dough. Slow down the fire flame.
6)  Quickly add-in the prawn mixture into wok and mixed it evenly. Off the fire and dished out into tray.
7)  Smoothen and compact the cake with a wet spoon.
8)  Steam the cake with high heat for 15 minutes then medium heat for 15 minutes.
9)  Sprinkle with all the garnish ingredients immediately. Cut the cake when it is totally cool.
10) Served the cake with sweet taucu sauce and chili sauce.

Fruit Cake

Ingredients:

120g Fresh Orange Peel and Chinese Lime Peel cut into small strip
175g Mixed Black Current
175g Yellow Raisin
175g Sultana
Soaked above ingredient with 600ml brandy for minimum 7 days

400g Lurpak Butter
250g Brown Sugar
8 Eggs ( "A" size )
40g Blackstrap or Molasses
2 tbsp Orange Juice

Dry ingredients:
500g Plain Flour (shifted)
1/2 tbsp Baking Powder
1 tsp Salt
1/2 tsp Nutmeg Powder
1/2 tsp Cinnamon Powder
1/2 tsp Mixed Spice

75g Toasted Chopped Almonds
75g Toasted Chopped Cashew Nuts
400g Mixed Dried Fruits ( Longan, Cranberry, Apricot, Persimmon, Pear)


Method:

1)  Greased and line a 8.5" x 5.5" retangular and a 10" x 10" square baking tray.
2)  Preheat avon at 154.4 degree celsius with a tray of water.
3)  Beat butter with sugar till light and fluffy.
4)  Add-in egg one at a time for well mixing.
5)  Then blackstrap and orange juice.
6)  Fold-in all the dry ingredients. Lastly, add-in chopped nuts and dried mix fruits,
     soaked igredients and mix well.
7)  Steam bake at 154.4 degree celsius for 1 hour.
8)  Cover the cake with aluminum foil and bake at 140.5 celsius another 3 hours.
9)  Brush the cake with remaining brandy when cake is cool.
10) Cut the cake and wrap it with parchment paper then cling wrap.
      Keep in the fridge for a month before serving.

Yield :